In continuing with Pineapple Summer, I attempted to combine two of my most favorite foods. Seafood and pineapple.

What You'll Need:
- 4 tablespoons of butter
-1 20 oz can of crushed pineapple
-2 boxes of Pasta Roni white cheddar shells and all it's needed ingredients (water, milk, and butter)
-1 12 oz bag of medium, peeled, deveined, tail-off shrimp
-1 12 oz bag of Frozen Cooked Peeled & Deveined, Crawfish Tail Meat
-seasonings: garlic salt, grounded peppercorn medley, crushed mustard seed powder, creole and lots of it, red pepper flakes, and a few shakes of tabasco sauce.

Step 1:
Start by making the Pasta Roni, just follow the instructions on the back of the box, but make sure to stop right before the adding the milk process.

Step 2:
In a stovetop skillet on medium-high heat, add the butter, can of crushed pineapple (no need to drain), crawfish, and shrimp. Cook and simmer for about 10 minutes, or however long it takes the Pasta Roni to boil. Stirring occasionally.

Step 3:
After 10 minutes or so, if the liquid in the skillet did not simmer down quite a bit, drain out some of the excess water.

Step 4:
Once the Pasta Roni shells are done boiling, add the milk and powder packets. Then also add your seafood mix from the skillet. Then add all of your seasonings. Continue to stir and simmer for 5 more minutes.

Step 5:
Crucial step that most people skip! Please do not skip it. Remove pot from heat and allow 5 to 8 minutes to rest. This allows the sauce to thicken and the noodle to absorb more flavor.

For best results, serve with garlic toast and enjoy.