1 lb. crawfish tails, shrimp, or lump crabmeat
1 stick of butter (Do not use margarine.)
1 pint of half-and-half
1 good-sized bunch green onions, chopped
3 – 10 cloves garlic, chopped (to your taste)
Cajun seasoning to taste (or 1 – 2 tbsp)
1 lb. cooked fresh pasta (Rotini is preferred, but use your favorite shape.)

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.

Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the shellfish and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it’s right. If you’ve boiled your own crawfish, save the fat and add it in as well.

Cook for 5 – 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes over very low heat, stirring often. Serve immediately.

Notes: This is one sauce you really can’t get wrong. If there’s a little too much of something or not quite enough, it still tastes fabulous. The one trick is to NOT boil the cream sauce.

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