Chef Nino Cooking Class

Lenten Alfredo Bowl


2 teaspoons finely chopped fresh garlic

2 tablespoons Cajun seasoning

4 tablespoons Rouses Novello Unfiltered Olive Oil

1 pound Rouses Wild-Caught Louisiana Shrimp, 51/70 count

1 pound peeled Louisiana crawfish tails

2 cups heavy whipping cream

1 cup Parmigiano-Reggiano cheese, grated

2 tablespoons freshly cut parsley

½ bunch green onions, finely chopped

1 teaspoon cornstarch and 4 teaspoons water, mixed together to make a slurry for thickening

5 medium round breads made into bowls by cutting off tops and hollowing out centers


Sauté garlic in olive oil about 3-4 minutes until just starting to brown, then add Cajun seasoning, shrimp and crawfish, and sauté until shellfish are pink.

When shellfish are fully cooked (but not well done), add heavy cream and Parmigiano-Reggiano cheese. Whisk well over low heat for 10 minutes, or until items are blended and sauce is smooth.

Add parsley and green onions, and stir. Add slurry mixture to thicken sauce, stirring well. When ingredients are blended, spoon shellfish mixture into prepared bread bowls and serve.