Cajun Shrimp and Andouille Alfredo Sauce over Pasta

Submitted by ratherbeswimmin

"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."

 

• Ready In: 1hr 55mins
• Ingredients: 16
• Serves: 6

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.

Reviews

[tara portee]

Very rich and creamy. I loved all the yummy veggies (made me feel less guilty), however; the 10 minute saute for the veggies was not quite long enough. The veggies still had a little too much crunch, especially the celery. The velveeta didn't add the taste I had hoped for, another real cheese choice would have been more to my liking. Add since I am a salt-aholic, I also felt the need to add a little salt. Thanks for sharing.

 

[Lisa525]

Very time consuming, but easy and so good! I tried it for the first time for dinner for my in-laws. They all loved it! My father-in-law told me this is equal to what you get in a really good Italian food restaurant and should serve it when I want to impress somebody. I followed the recipe exactly, but left out the celery (I can't stand the stuff!). Think next time I'm going to try red pepper instead of green because I like the taste better.

 

[thedavo3]

a flavorful dish that is very similar to Grady's Restaurant's Cajun Pasta. I went with the suggestion of using red pepper and was pleased with the flavor. The red pepper lent itself well in both taste and presentation.