This recipe is most flavorful when the vegetables are grilled but you may sauté them with butter if you prefer.

Slice a whole zucchini and squash lengthwise and grill on both sides to ensure they are fully cooked. Remove the skin from a yellow onion and place the uncut onion on the grill (grill until the onion is soft throughout) as well as the portabella mushroom with the stem removed. Once all the vegetables are finished, remove them from the grill and allow them to cool. At this point cut the zucchini and squash into 1/2" semi-circles, cut the portabella mushroom into 1/2" squares and slice the onion into 1/8" strings.

Add the heavy cream and the cajun seasoning to a sauté pan and bring to a soft boil. Add the crawfish tailmeat and cook for 1-2 minutes. Add all the vegetables and the pasta and reduce the heat to a medium flame. Stir continually until all ingredients are completely mixed and heated throughout. Add 1oz. of parmesan cheese and mix until cheese is melted. Transfer to a serving bowl and sprinkle remaining parmesan cheese over the top. Garnish with fresh parsley.