Cajun Shrimp and Andouille Alfredo Sauce over Pasta

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: 1 hr 55 mins
• 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.