This dish is amazing. There’s nothing better than Louisiana seafood!
1 box no-boil lasagna pasta
2 pints heavy whipping cream
1 stick butter
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon white pepper
2 tablespoons flour
8 ounces parmesan cheese
8 ounces mozzarella cheese
2 pounds (small to medium) fresh shrimp*
1 pound crawfish tail 1 pound crabmeat
*Shrimp should always be fresh! But if you can only get frozen shrimp, be sure to cook the shrimp before you add it to your pot. Frozen shrimp are imported and pumped up with water to look nice. The water pumped into the shrimp will ruin your meal. So, cook the shrimp separately, then add it to your dish.
In a large flat bottom pot, add 2 pints heavy cream and butter, bring to bubbly stage (not to hot). Add the garlic powder, onion powder and white pepper. When creamy, dust with two tablespoons flour and blend until thick and creamy. Add the parmesan cheese a little at a time. When the cheese is blended, add the shrimp and crawfish. Cook for 5 minutes. Add the crabmeat but DO NOT BLEND; you want the crabmeat in chunks. Turn the heat off.
Now it is time to layer your dish. Take one large spoon of sauce and add to the bottom of the dish, then place the lasagna pasta, add the seafood mixture and repeat. Repeat as many layers as you want. When finished, top with 1/2 cup of mozzarella cheese and bake uncovered at 350 degrees for 30 minutes. Let it cool for a few minutes before cutting into the dish to serve. YUMMY!