↞ recipe box start page
Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
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
view more member recipes
CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA
view my recipes
print
save
Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
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
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Cajun Shrimp And Andouille Sausage Skewers
by sgre52160
4 wooden or metal skewers 10 large shrimp, peeled and deveined 12 andouilette sausages (see note) or any small, flavorful sausage If you are using wooden skewers, soak them in water for 15
by sgre52160
4 wooden or metal skewers 10 large shrimp, peeled and deveined 12 andouilette sausages (see note) or any small, flavorful sausage If you are using wooden skewers, soak them in water for 15
Pasta, Shrimp & Alfredo Sauce
by sgre52160
12 oz. Angel hair pasta 1 lb. shrimp, peeled and deveined ¾ cup asparagus, sliced into 3 inch pieces 6 large mushrooms, sliced ½ cup white wine 3 large garlic cloves 3 scallions, white and lig
by sgre52160
12 oz. Angel hair pasta 1 lb. shrimp, peeled and deveined ¾ cup asparagus, sliced into 3 inch pieces 6 large mushrooms, sliced ½ cup white wine 3 large garlic cloves 3 scallions, white and lig
Jambalaya Pasta With Penne, Chicken, Shrimp And Andouille (emeril)
by sgre52160
1/4 cup plus 3/4 tsp salt, divided 1 lb dry penne rigate 3 tbsp olive oil, divided 1 lb peeled, deveined large shrimp 2 tbsp plus 1 tsp Essence, divided, recipe follows 3/4 lb boneless, skin
by sgre52160
1/4 cup plus 3/4 tsp salt, divided 1 lb dry penne rigate 3 tbsp olive oil, divided 1 lb peeled, deveined large shrimp 2 tbsp plus 1 tsp Essence, divided, recipe follows 3/4 lb boneless, skin
view more member recipes
related CDKitchen recipes
Ruby Tuesday's New Orleans Seafood
Fettuccine with Clam and Shrimp Alfredo Sauce
Shrimp With Cheese Tortellini In A Wine And Garlic Alfredo Sauce
Honey-Soy Baked Cajun Shrimp
Chicken With Pesto Alfredo
Cajun Shrimp Pasta
Alfredo's of Rome Original Fettuccine Alfredo
Beef And Pasta Alfredo
Rainforest Cafe Maya Pastalaya
Fat Tuesday Noodles With Smoked Sausage and Shrimp