Shelly's Recipe

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA

Category: Pasta - Seafood

1 lb medium-size fresh shrimp, peeled and deveined or 3 cups chopped cooked chicken
1 (12-oz) pkg fettuccine
1/2 lb Andouille sausage, chopped
1/2 cup butter or margarine
1 medium onion, chopped
1 small green bell pepper, chopped
4 celery ribs, chopped (about 1 cup)
4 garlic cloves, minced
1 1/2 tbsp Cajun seasoning
3 tbsp flour
2 cups chicken broth
1 1/2 cups heavy cream
6 oz pasteurized cheese product, cubed
3/4 cup chopped green onions
1/3 cup grated Parmesan cheese
3 tbsp chopped fresh parsley

Cook fettuccine; drain pasta, and set aside. Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tbsp drippings in Dutch oven. Set sausage aside.

Melt butter in drippings. Add shrimp and cook just until shrimp turn pink. Remove shrimp, keep warm. Add onion and next 3 ingredients; cook over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook, 1 minute, stirring constantly.

Gradually stir in chicken broth. Bring to a boil, stirring occasionally. Boil 1 minute. Reduce heat, and stir in cream; cook to simmer. Add cheese cubes, sausage, and shrimp, stirring until cheese melts. Stir in chopped green onions, Parmesan, and parsley. Serve over hot cooked fettuccine. Serves 6