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.
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INGREDIENTS
Nutrition- 1lb unpeeled medium raw shrimp
- 1(12 ounce) package fettuccine
- 1⁄2
- 1⁄2cup butter
- 1
- 1
- 1cup chopped celery
- 4
- 3tablespoons all-purpose flour
- 1 1⁄2tablespoons cajun seasoning (salt-free is recommended)
- 2cups chicken broth
- 1 1⁄2cups heavy cream
- 6
- 3⁄4cup chopped green onion
- 1⁄3cup grated parmesan cheese
- 3tablespoons chopped fresh parsley
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DIRECTIONS
- Peel and devein shrimp; set aside.
- Cook fettuccine by following the package directions; drain and set aside.
- 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.
- 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.
- Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
- Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
- Gradually stir in chicken broth.
- Bring to boil over med-high heat, stirring frequently; boil 1` minute.
- Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
- Add in cheese cubes, sausage and shrimp; stir until cheese melts.
- Stir in green onions, parmesan cheese, and chopped fresh parsley.
- Serve over hot cooked fettuccine.
- 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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