Tag: Andouille

Cajun Fettuccine Alfredo

Ingredients

  • 1 Lb Fettuccine
  • 1 Lb Colossal Shrimp (13/15) – Peeled, Deveined, Tail Off
  • 1 Lb Andouille – Sliced
  • 3 Garlic Cloves – Minced
  • 2 1/2 Tsp Cajun Seasoning
  • 1 Tsp Ground Black Pepper
  • 1 Pint Heavy Cream
  • 1 Tsp Dried Parsley
  • 1 Cup Parmesan – Grated
  • Kosher Salt

Directions

  1. Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
  2. While the pasta cooks, heat 1 Tbs olive oil in a large skillet over medium-high heat.
  3. Add the shrimp and sausage and season with 2 Tsp Cajun seasoning and the ground black pepper. Sauté , stirring occasionally, until golden brown on both sides, about 2 minutes per side. Add the minced garlic and sauté for an additional 1 to 2 minutes.
  4. Add the dried parsley and heavy cream and bring to a simmer to reduce, about 2 to 3 minutes. Stir in the Parmesan to thicken. 
  5. Strain the fettuccine and reserve a cup of the pasta water. Add pasta to the large skillet. Stir to combine and coat the fettuccine. Add in the pasta water a spoonful at a time to get your sauce to your desired thickness.

Slow Cooker Cajun Hashbrown Casserole

Ingredients

  • 2 – 20oz Shredded potato bags (Simply potato)
  • 1 Green pepper – diced
  • 1 Red pepper – diced
  • 1lb Andouille sausage – sliced
  • 1lb Cheddar jalapeno sausage – sliced (Double andouille if not available)
  • 10oz Rotel mild
  • 10.5oz Healthy Request Cream of celery soup
  • 1lb Shredded cheese
  • 2 Tbs Louisiana hot sauce
  • 1 Tsp Garlic powder
  • 1 Tsp Onion powder
  • 1 Tbs Rajin Cajun seasoning
  • 2 Tsp Creole seasoning
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Ground black pepper

Directions

  1. Combine all ingredients in a 6 or 8 qt slow cooker and mix well. There is no need to add salt as there is plenty already in the other ingredients combined.
  2. Cook on high for 4 hours or low for 8 hours.