Crawfish Alfredo - cooking recipe

Ingredients

1 lb crayfish tail, with fat (preferably La. packaged. Shrimp or a combination of both can be used. Actually the more the merrier.)
olive oil
1 cup shredded carrot
14 ounces frozen broccoli, pieces thawed rinsed and drained
1/2 chopped green bell pepper
1/2 chopped red bell pepper
1/2 chopped yellow bell pepper
1 thinly sliced zucchini
1 thinly sliced squash
1 can corn, drained
pasta or noodles, of choice
1 (8 ounce) can of chopped mushrooms, drained
cajun seasoning, of choice (Tony C's is pretty good or you could try my recipe of 60% cayenne pepper, 20% salt and 20% garlic po)
1 quart heavy whipping cream
4 ounces cream cheese
4 ounces parmesan cheese
8 ounces of a good tasting sweet blush wine
garlic salt
pepper or garlic pepper seasoning
5 cloves of pressed garlic, to taste
1/2 cup finely chopped green onion
1/2 cup finely chopped white onion
1/8 cup scallion
1 pinch fresh parsley leaves
1 pinch ground rosemary
1 pinch bay leaf
cornstarch

Preparation

Always remember a Cajun cook's measurements are by taste and feeling of the day therefore this was a hard recipe to write down.
All can or frozen ingredients can be substituted with fresh ingredients.
In a pan put crawfish (leave crawfish fat in for taste or rinse and strain prior to sauteing for a whiter sauce), wine, and a couple pinches of seasoning.
I use about 4 maybe 6 pinches of seasoning.
Simmer on very low heat for 3 minutes.
Take crawfish out of pan and set aside leaving wine and seasoning in pan.
In another pan saute the onions, garlic, bell peppers, scallions, green onions, and carrots in some olive oil until onions are soft.
About 5 minutes.
Season while simmering with a few pinches of garlic salt, garlic pepper and a few more pinches of seasoning.
Take the ingredients from the two pans (wine and onion pans) and pour into a large pot.
Place on a low heat adding the zucchini, squash, corn, broccoli, cream cheese, parmesan cheese, parsley, rosemary, bay leaves and heavy cream.
If necessary add more wine or cream to cover ingredients.
Bring to a boil then reduce heat to low for 20 minutes.
Stir occasionally and of course add a few more pinches of seasoning.
While sauce is simmering add corn starch and water mixture to sauce to thicken.
I usually mix two tbls of cornstarch with 4 oz of water in a glass, stir and slowly add to sauce avoiding clumping.
Mix thoroughly and let heat for a few minutes before adding more until you get the consistency you want.
One you get the consistency you want and you have heated for about 20 minutes add crawfish in and continue to stir on a low heat for 10 minutes.
While main dish is simmering cook enough pasta for 4-6.
Serve on a plate or in a bowl over pasta.
Great with fresh green beans and of course garlic bread.
Bon Appitite.