Cajun Seafood Pasta with The Big Easy on 60
It’s the last day of Mardi Gras before fasting begins on the first day of Lent.
The tradition is to spend the last night of Mardi Gras eating richer, fatty foods. Here to show us how to make a dish that will likely be served all over New Orleans tonight is chef Tracy Owes of the Big Easy on 60 in Ocean City. We’re making Cajun Seafood Pasta.
- 8oz of Linguine
- 6 Large Shrimp Peeled and Deveined
- 1/4 Rough Chopped Andouille Sausages
- 2 Oz Petite Jumbo Lump Crab Meat
- Salt and Pepper to Taste
- 1/2 Ounce Garlic
- 1/4 Ounce Parm Cheese
- Butter Unsalted
- 6 to 8 Large Mussels
- Baby Spinach
- Olive Oil
- 6 to 8 Oz of Your Favorite Pasta or Spaghetti Sauce