Cajun Shrimp and Andouille Alfredo Sauce over Pasta |
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Prep Time: 1 Minutes Cook Time: 40 Minutes |
Ready In: 41 Minutes Servings: 6 |
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From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat-so only for special occasions. Ingredients:
1 lb unpeeled medium raw shrimp |
1 (12 ounce) package fettuccine |
1/2 lb andouille sausage, chopped |
1/2 cup butter |
1 medium onion, chopped |
1 small green bell pepper, chopped |
1 cup chopped celery |
4 garlic cloves, minced |
3 tablespoons all-purpose flour |
1 1/2 tablespoons cajun seasoning (salt-free is recommended) |
2 cups chicken broth |
1 1/2 cups heavy cream |
6 ounces velveeta cheese, cubed |
3/4 cup chopped green onion |
1/3 cup grated parmesan cheese |
3 tablespoons chopped fresh parsley |
Directions:
1. Peel and devein shrimp; set aside.
2. Cook fettuccine by following the package directions; drain and set aside.
3. Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
4. Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
5. Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
6. Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
7. Gradually stir in chicken broth.
8. Bring to boil over med-high heat, stirring frequently; boil 1` minute.
9. Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
10. Add in cheese cubes, sausage and shrimp; stir until cheese melts.
11. Stir in green onions, parmesan cheese, and chopped fresh parsley.
12. Serve over hot cooked fettuccine.
13. For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.
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