Cajunfettuccini Recipes

Steps:

• Preheat oven to 375°. Cook fettuccine according to package directions. Meanwhile, in a large skillet, saute onion and peppers in oil until tender. Add the chicken, Cajun seasoning and garlic; heat through. Transfer to a large bowl. Drain fettuccine; add to chicken mixture. Stir in Alfredo and spaghetti sauces. , Transfer to a greased 13x9-in. baking dish. Sprinkle with cheeses. Cover and bake for 15 minutes. Uncover; bake until golden brown, 10-15 minutes longer.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 7 to 8 minutes. Reserve 1/4 cup of the cooking water and drain the remaining water.
• Combine flour and Cajun seasoning in a small bowl. Pat shrimp dry and add to the bowl, tossing to coat.
• Heat butter and olive oil in a skillet over medium-high heat. Place shrimp into the skillet once the butter bubbles and cook for 2 minutes per side. Transfer shrimp to a clean bowl. Add garlic to the same skillet and cook until fragrant, about 30 seconds. Pour chicken broth into the skillet and scrape up any brown bits.
• Whisk in remaining flour-Cajun seasoning slowly until well incorporated. Season with white pepper and red pepper flakes. Reduce heat to medium-low and slowly whisk in cream; cook for 2 minutes. Add Parmesan cheese slowly, whisking constantly. Cook until sauce has thickened, 2 minutes more. Return shrimp to the skillet and add pasta; toss to combine.
• Mix in a little of the cooking water if the sauce is too thick, 1 tablespoon at a time. Taste and season with salt, if necessary. Serve sprinkled with parsley.

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.

Steps:

• Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Heat a large cast-iron skillet over very high heat.
• Dredge the chicken breasts in the Blackening Spice Rub. Place in the cast-iron skillet. Blacken both sides of the chicken, 2 to 3 minutes per side.
• Transfer the chicken to a baking sheet and place in the oven until the internal temperature of the chicken reaches 165 degrees F on an instant-read thermometer, about 10 minutes.
• Remove from the oven and slice the chicken into strips on the bias.
• In a large skillet over medium heat, heat the olive oil. Add the garlic and lightly brown it, 2 to 3 minutes. Stir in the wine. Pour in the heavy cream, bring to a simmer and cook until the sauce is reduced by half. Add the sun-dried tomatoes and chicken slices.
• Meanwhile, cook the fettuccine al dente, according to the package directions. Drain.
• When the cream sauce is at the desired consistency, stir in 1/2 cup of the Parmesan, the sea salt, pepper and pasta.
• To serve, toss the pasta with the cream sauce and serve on large rimmed plates. Garnish with the green onions and the remaining 1/4 cup Parmesan.
• Combine the garlic, black pepper, salt cumin, onion, cayenne pepper, Italian seasoning, paprika and chili powder in a small bowl. Store in an airtight container.

Steps:

• In a small bowl, combine all spices for the cajun seasoning and mix together. Set aside. Store any extra in an airtight container for future use.
• In a heavy bottom pot (such as a Dutch oven), heat 2 tablespoons of olive oil over medium heat.
• Add the sliced chicken and 2½ tablespoons of the prepared cajun seasoning.
• Add the andouille sausage and cook until the chicken is no longer pink, about 4-5 minutes.
• Remove the meat from the pot and add the remaining olive oil.
• Add the garlic, diced peppers and onions and cook until the onions are transparent and softened, about 5 minutes.
• Add the milk and stir so that the seasoning is incorporated into the liquid.
• Turn the heat to high and bring to a boil.
• Add the uncooked fettuccine, stirring constantly until the noodles are al dente, about 10 minutes.
• On low heat, add the meat back in and stir so that it's evenly incorporated.
• Add the cheese and parsley, and stir. Remove from the heat.
• Enjoy!

Steps:

• In a large skillet, cook beef over medium heat until no longer pink; drain and set aside. In the same skillet, saute the onions, green pepper, celery and garlic in butter until crisp-tender. Stir in flour until blended. Return beef to the pan. Cook, uncovered, over medium heat for 15 minutes, stirring occasionally. Add 1 cup American cheese, tomatoes, milk and Cajun seasoning. Simmer, uncovered, for 15 minutes, stirring occasionally. Add fettuccine; mix well. Transfer to a greased shallow 3-qt. baking dish. Top with remaining American cheese. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 15 minutes or until heated through.

Steps:

• For Chicken:.
• Rinse chicken breast in cool water, and pat dry.
• Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate.
• Sprinkle a heavy amount of blackening spice on both sides of each chicken breast, pressing to adhere.
• Preheat oven to 350 degrees F.
• Heat 1 Tbs. of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown.
• Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 1 ½ minutes. Work in batches so as not to crowd the pan.
• Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside.
• Remove chicken from the oven and thinly slice against the grain; set aside.
• For Sauce:.
• 10. If the skillet looks dry, add a bit more olive oil. Re-heat the skillet over medium heat.
• 11. Pour in the dry white wine (or chicken broth) into the skillet to deglaze the pan-whisk all of the delicious brown bits off the bottom of the pan. (1-2 minutes).
• 12. Add the garlic and tomatoes to the pan and sauté to soften and lightly caramelize, stirring occasionally. (1-2 minutes).
• 13. Reduce heat to medium-low and pour the heavy cream to the pan with the tomato mixture, stirring constantly for 1 minute.
• 14. Add the salt, pepper, and the remaining tablespoon of butter.
• 15. Continue to stir the cream mixture while it simmers for 3-4 minutes. The cream will reduce slightly.
• 16. Remove from heat. Add the grated cheeses, and goat cheese to the cream sauce. Stir constantly until all the cheese has melted, and sauce is smooth. Taste sauce and adjust seasonings.
• 17. Pour the fettuccini onto the sauce, and top with the sliced chicken.
• 18. Toss the pasta and chicken into the sauce with tongs, until well combined.
• 19. Turn tossed pasta into a large serving bowl.
• 20. Sprinkle with a pinch of nutmeg, and a bit of chopped parsley.
• 21. Serve immediately.

Steps:

• For Emeril's Essence: Combine thoroughly all ingredients together. Makes 2/3 cup. Set aside. Six tablespoons needed for recipe, divided.
• Place the shrimp and 3 tablespoons Essence (I used less) in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. (To control some of the heat, use less than the 3 tablespoons specified. It can always be sprinkled on afterwards.).
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes (may want to use less) and garlic and cook 1 minute. Add Worcestershire sauce.
• In the meantime, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining 3 tablespoon Essence (or less), black pepper, chili powder and salt, if additional salt is needed. Stir to a consistent color. Add butter and stir until melted. Stir in Parmigiano cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink.
• Add the cooked and drained pasta to the first skillet with Alfredo. Stir to combine and blend flavors, about 1 minute. Place into a large pasta bowl and top with shrimp.
• Sprinkle with parsley.

Steps:

• Cut the chicken into bite size chunks and fry with the garlic.
• When chicken is done, add the cream and stir just until bubbly.
• Then add the Tony's seasoning and the parmesean cheese and cook until bubbling, but dont let it curdle.
• Make fettucine according to package and mix all together when done!

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.

Steps:

• Cook the fettucine according to the package instructions, then drain and set aside.
• Sprinkle the steak and shrimp with 1 teaspoon each of the Cajun seasoning, along with a pinch of salt and pepper. Toss to coat.
• Heat the butter and olive oil in a large cast-iron skillet over medium-high heat. When the butter has melted and the oil is hot, add the steak and shrimp and cook until the steak has browned on all sides and the shrimp are opaque and almost cooked through, about 3 minutes. Remove the steak and shrimp to a plate with a slotted spoon.
• Add the bell peppers and onion to the same skillet, then sprinkle over the remaining teaspoon Cajun seasoning. Cook until the veggies begin to blacken, 1 to 2 minutes. Add the tomatoes and garlic, then stir gently for an additional 30 seconds. Add the chicken stock and wine, stirring to release all the flavors from the bottom of the skillet. Allow to cook for a couple minutes, then reduce the heat slightly. Add the cream, Worcestershire sauce and hot sauce, then continue to cook until the sauce has started to thicken. Taste and adjust the seasonings as needed.
• Add the steak and shrimp back to the skillet along with any juices left on the plate, then stir. Add the fettuccine and toss to combine.
• Garnish the skillet with the scallions and parsley, then serve and enjoy.

Steps:

• Bring a large pot of water to a boil, and salt generously. Add the pasta and cook according to package directions until al dente (tender but still slightly firm). Drain and toss with a splash of oil.
• Meanwhile, slice the chicken into 1/4-inch-thick strips, and lay them on a plate or a sheet of waxed paper. Season with salt and pepper.
• Heat a large skillet over medium heat. Add 2 tablespoons of the butter. When the butter melts, raise the heat to medium-high and add the chicken in 1 layer. Cook, without moving the pieces, until the underside has browned, 1 to 2 minutes. Flip the pieces, and cook until browned and cooked through, 2 to 3 minutes more. Transfer the chicken to a medium bowl.
• Reduce the heat to medium. Add the remaining 6 tablespoons butter. Scrape the bottom of the skillet with a wooden spoon to release any browned bits. When the butter has mostly melted, whisk in the cream and nutmeg and bring to a simmer, then cook for 2 minutes. Lower the heat to keep the sauce just warm.
• Whisk the Parmigiano-Reggiano into the sauce. Add the chicken and cooked pasta and toss well. Season with salt and pepper. Serve hot in heated bowls.

Steps:

• Cook the pasta according to package directions. Drain when the pasta is still al dente; do not overcook!
• Sprinkle 1 1/2 teaspoons Cajun spice (or more) over the chicken cubes. Toss around to coat. Heat 1 tablespoon butter and 1 tablespoon oil in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow the chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate. Repeat with the remaining chicken. Remove the chicken, leaving the skillet on high heat. Add the remaining butter and olive oil. When heated, add the garlic, peppers and onions. Sprinkle on the remaining Cajun spice, and add salt if needed. Cook over high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add the tomatoes and cook for an additional 30 seconds. Remove all the vegetables from the skillet.
• With the skillet still over high heat, pour in the chicken broth and wine. Cook for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce the heat to medium-low and pour in the cream, stirring/whisking constantly. Cook the sauce over medium-low heat for a few minutes, until the cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. The sauce should be spicy!
• Finally, add the chicken and vegetables to the sauce, making sure to include all the juices that have drained onto the plate. Stir and cook until the mixture is bubbly and hot, 1 to 2 minutes. Add the drained fettuccine and toss to combine.
• Top with chopped fresh parsley and chow down!

Steps:

• Get all of your ingredients ready, tomatoes diced, onion diced and so forth because the recipe goes together fast once the shrimp is cooked.
• Toss the shrimp in 1 tablespoon of the Creole Seasoning, set aside.
• Fill a pan with water adding salt to season the pasta. When water boils add pasta and cook until al dente.
• While pasta is cooking, heat a skillet with the olive oil and butter inside. Add the mushrooms and garlic powder when the butter has melted, cook for about 1 to 2 minutes, next add 1/2 cup of the onions and cook for another minute then add the shrimp. Cook for about 3 to 5 minutes or until the shrimp turns pink.
• When the shrimp has cooked add the cream and the other addition of Creole Seasoning (the 1/2 to 1 T). Bring this to a simmer then turn the heat down to medium low.
• Add the cheese, egg yolk, and the tomatoes. Heat until the sauce thickens. The heat needs to be low to keep the egg from curdling.
• When the sauce has thickened add the other 1/2 cup of onions and the drained pasta. Toss unil the pasta is coated. Garnish with extra diced tomatoes and cheese if desired.

Steps:

• Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often.
• Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese.
• Bake in a preheated oven for 20 minutes, or until hot and bubbly.