Crawfish Roban
~ Semolina's Bistro Italia

Serves 6

Roban Sauce:
1/4 cup unsalted butter
1/4 cup garlic, minced
1 cup green onions, finely chopped
1 quart heavy whipping cream
1 tbsp. blackened redfish seasoning
to taste - salt and white pepper

Crawfish Roban:
1/4 cup unsalted butter
1 pound Louisiana crawfish tails, fresh or frozen
2 cups Roban Sauce
1 1/2 lbs pasta shells, medium sized, cooked
1/4 cup green onions, finely chopped

Melt the butter in a 12-inch or larger heavy-bottomed saucepan.
Add the garlic and green onions and cook over a medium fire
until the garlic releases its flavor, about 3 minutes.

Pour in the heavy cream, reduce the heat, and cook over low heat.
The sauce will be very thin until the mixture is reduced by nearly one-half.
Stir the sauce often and do not allow the mixture to stick.  The sauce is
reduced to the proper consistency when it is thick enough to heavily coat 
the back of the spoon, about 20-30 minutes.

When the sauce is ready, add the blackened redfish seasoning and adjust
with salt and pepper to taste.

Reduce the heat.  Drain any liquid from the crawfish tails and add tails to the
saucepan.  Simmer over low heat, about 5 minutes.

Remove the sauce from the heat and pour over the cooked pasta.  Toss to
completely coat the pasta with the sauce.  Taste and add salt and pepper
as desired.  Garnish with finely chopped green onions.  Serve immediately

Seafood Seasoning (Blackened Redfish Seasoning)

2 tbsps. granulated garlic
2 tbsps. granulated onions
2 tbsps. black pepper
1 tsp. dried oregano
1/2 tsp. dried thyme
1/2 tsp. white pepper
1/4 tsp. dried basil
1/4 tsp. cayenne pepper

In a medium sized mixing bowl, mix the dry ingredients together using a fork
or place in a jar, cover and shake thoroughly.  Store in a tightly sealed container.