Cajun Shrimp and Andouille Alfredo Sauce over Pasta

By keledru

Ingredients

• 1 pound medium size fresh shrimp
• 1 (12-oz) pkg fettuccine
• 1/2 pound andouille sausage, chopped
• 1/2 cup butter
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 4 celery ribs chopped, (about 1 cup)
• 4 cloves garlic, minced
• 1-1/2 tbsp cajun seasoning
• 3 tbsp all-purpose flour
• 2 cups chicken broth
• 1-1/2 cups heavy cream
• 6 oz pasteurized prepared cheese product (like Velveeta)cubed
• 3/4 cup chopped green onion
• 1/3 cup grated Parmesan cheese
• 3 tbsp chopped fresh parsley

Details

Preparation time 45mins
Cooking time 95mins

Preparation

Step 1

Peel shrimp and devein. Set aside.
Cook sausage in large dutch oven over medium heat 10 minutes or until browned. Remove sausage and drain, reserving 1 tablespoon drippings in pan.

Melt butter in sausage drippings over medium heat. Add shrimp and cook 5 minutes or just until shrimp turns pink. Remove shrimp and keep warm.

Add onions and next 3 ingredients. Cook, stirring constantly, 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 over medium-high heat stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream. Cook over medium-low heat 8 minutes or until mixture thickens. Add pasteurized cheese cubes, sausge and shrimp, stirring until cheese melts.

Stir in chopped green onions, Parmesan dcheese, and parsley.

Serve over cooked fettuccine.

NOTE; I usually prepare fettuccine when sauce in nearly done.