Cajun Shrimp and Sausage With Cheese Sauce and Pasta
- Ready In:
- 1hr 25mins
- Ingredients:
- 16
- Serves:
-
8
ingredients
- 453.59 g uncooked medium shrimp, peeled and deveined
- 340.19 g package fettuccine pasta, cooked
- 226.79 g dried smoked sausage, chopped (I use Andouille sausage for this)
- 118.29 ml butter
- 1 onion, chopped
- 29.58 ml minced fresh garlic (or to taste)
- 1 red bell pepper, chopped
- 177.44 ml diced celery
- 14.79-29.58 ml cajun seasoning (use homemade or purchased, I use Emeril's mix)
- 44.37 ml flour
- 473.18 ml chicken broth
- 354.88 ml whipping cream (unwhipped)
- 170.09 g Velveeta Mexican cheese, cubed
- 3 green onions, chopped
- 118.29 ml grated parmesan cheese
- salt and black pepper
directions
- In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven.
- Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside.
- Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
- Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly.
- Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,.
- Cook simmering for about 7-8 minutes.
- Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts.
- Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper.
- Serve over the cooked pasta.
- Delicious!
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