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    You are in: Home / Recipes / Cajun Shrimp and Andouille Alfredo Sauce over Pasta Recipe
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    Cajun Shrimp and Andouille Alfredo Sauce over Pasta

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 55 mins

    1 hrs 15 mins

    40 mins

    ratherbeswimmin''s Note:

    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.

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    1. 1
      Peel and devein shrimp; set aside.
    2. 2
      Cook fettuccine by following the package directions; drain and set aside.
    3. 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. 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. 5
      Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
    6. 6
      Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
    7. 7
      Gradually stir in chicken broth.
    8. 8
      Bring to boil over med-high heat, stirring frequently; boil 1` minute.
    9. 9
      Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
    10. 10
      Add in cheese cubes, sausage and shrimp; stir until cheese melts.
    11. 11
      Stir in green onions, parmesan cheese, and chopped fresh parsley.
    12. 12
      Serve over hot cooked fettuccine.
    13. 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.

    Ratings & Reviews:

    • on September 09, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 26, 2007


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 13, 2009


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cajun Shrimp and Andouille Alfredo Sauce over Pasta

    Serving Size: 1 (506 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 925.5
    Calories from Fat 538
    Total Fat 59.8 g
    Saturated Fat 33.1 g
    Cholesterol 333.9 mg
    Sodium 1489.0 mg
    Total Carbohydrate 55.3 g
    Dietary Fiber 3.1 g
    Sugars 5.7 g
    Protein 41.5 g

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