CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE
Spice up classic fettuccine alfredo by adding bold Cajun seasonings and andouille sausage. This comforting meal comes together fast enough to enjoy on a busy weeknight, but is impressive enough to serve guests.
Provided by Valerie Bertinelli
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
- While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
- Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.
CAJUN CHICKEN ALFREDO
Steps:
- Preheat the oven to 350 degrees F.
- Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
- In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
- When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
- Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.
CAJUN SHRIMP ALFREDO
Spicy and creamy....a great combination! Homemade Alfredo is always best, but the Knorr® mix plus Parmesan is a quick easy alternative. Serve over angel hair pasta.
Provided by GIMMEYOURWILDS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
- Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 10.2 g, Cholesterol 156.3 mg, Fat 18.2 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 7.9 g, Sodium 1148 mg, Sugar 4.1 g
CAJUN FETTUCCINE ALFREDO
I had made this recipe some time ago and misplaced it. I wanted to put in cookbook as not to loose it again. It is very yummy.
Provided by Bev. E.
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil and garlic in a skillet.
- Add shrimp, crawfish, sausage and seasonings.
- When shrimp just turn pink, add heavy cream and bring to a simmer.
- Add parmesan cheese and simmer until a smooth and creamy consistency is reached.
- Toss with cooked fettucine, garnish with chopped scallions and serve with warm French bread.
ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA
It is so simple to make and absolutely packed with flavor. Tender chunks of chicken with smoky pieces of sausage in a rich and delicious homemade Cajun-flavored Alfredo sauce.
Provided by Christine
Categories Main Dish Recipes Pasta Chicken
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
- Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
- Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
- Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.
Nutrition Facts : Calories 723.1 calories, Carbohydrate 22.4 g, Cholesterol 163.2 mg, Fat 52.9 g, Fiber 1.1 g, Protein 38.6 g, SaturatedFat 22.1 g, Sodium 1706.5 mg, Sugar 2.6 g
CAJUN CHICKEN AND ANDOUILLE PASTA
Make and share this Cajun Chicken and Andouille Pasta recipe from Food.com.
Provided by Beautiful6arbage
Categories Chicken Breast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
- In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
- Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
- Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
- Pour over hot pasta and toss with Parmesan cheese.
Nutrition Facts : Calories 819.5, Fat 39.4, SaturatedFat 17.6, Cholesterol 138.9, Sodium 1345.2, Carbohydrate 67.3, Fiber 3.4, Sugar 4.8, Protein 46.8
CAJUN CHICKEN ALFREDO PASTA
This dish can be made two ways: 1. The easy weeknight throw together way, 2. The good for company restaurant style way. I thought this way extremely spicy, my husband thought it was perfect so, spice to taste. Serve with salad and bread! I made the cream cheese a range, I prefer it with less but have added more to cut the spiciness when making it for both of us, so taste and add as desired.
Provided by MommyMakes
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Prepare noodles according to package directions and set aside.
- Trim chicken breasts of fat and cut into bite sized pieces. (If doing restaurant style you may prefer to leave the breasts whole or cut into strips, up to you).
- Saute chicken in butter. If you are doing restaurant style us only 1-2 tbsp of butter, reserving the rest.
- Add cajun seasoning to chicken while it sautes, adding the ingredients to taste, you can always add more later.
- For family style, once chicken is cooked, stir in half and half or cream and cheeses. Bring to a low boil and stir until melted and creamy. Toss with pasta and serve!
- For restaurant style, melt remaining butter in a medium sauce pan, add half and half or cream. Melt in cheeses, stir to combine. Toss with pasta and place chicken on top.
Nutrition Facts : Calories 742.3, Fat 41.3, SaturatedFat 24.4, Cholesterol 228.3, Sodium 400.5, Carbohydrate 48.7, Fiber 2.4, Sugar 1.9, Protein 43.9
CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE
Make and share this Cajun Crawfish and Andouille Fettuccine recipe from Food.com.
Provided by TheGrumpyChef
Categories Cajun
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
- Cook over med-low heat, stirring constantly until thickened.
- Serve over fettuccine with your favorite garlic bread.
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.
Provided by ratherbeswimmin
Categories Cajun
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 925.5, Fat 59.9, SaturatedFat 33.1, Cholesterol 333.9, Sodium 1489, Carbohydrate 55.4, Fiber 3.2, Sugar 5.8, Protein 41.6
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