Cajun Shrimp And Sausage With Cheese Sauce And Pasta Recipes

Steps:

• Heat 1 tablespoon of olive oil over medium high heat in a large saute pan. Season the shrimp with 2 teaspoons of the Essence. Place the shrimp in the pan and saute until almost done. Don't overcook, as they'll continue to cook when you add them to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tablespoon of olive oil in the saute pan and onions and bell peppers. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the thyme, 1 tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta to the pan. Continue to cook the sauce and pasta, stirring occasionally, for about 3-5 minutes. Remove from the heat and add the basil and Parmesan. To make the Essence Seasoning, just mix all of the ingredients and store in an airtight container.

Steps:

• In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven.
• Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside.
• Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
• Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly.
• Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,.
• Cook simmering for about 7-8 minutes.
• Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts.
• Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper.
• Serve over the cooked pasta.
• Delicious!

Steps:

• Cook the linguine in boiling water until al dente. Drain and set aside. In the same pot, heat the butter, then add 1½ tablespoon cajun seasoning and mix the spice with the butter. Add in shrimp. Cook until the shrimp turn pink. Take the shrimp out and set aside. Keeping the heat on, add in butter until it's melted, then add in diced yellow onion and green pepper. Cook for 3-5 minutes, until the onion is translucent. Add in kielbasa sausage and cook for another minute, then add minced garlic, salt, cajun seasoning, red pepper flakes, and dried thyme. When everything is cooked and mixed well, pour in chicken stock and heavy cream. Mix well, and cook for about 3 minutes. When the sauce is thickening, add the shrimp and pasta back into the pot. Mix until everything is well-combined. To serve, sprinkle with chopped parsley. Enjoy.

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.