- 45
- 85 mins
Ingredients
- 1 lb unpeeled,medium-size fresh shrimp(or 3 cups chopped cooked chicken)
- 1 (12oz) pkg fettuccine
- 1/2 lb Andouille sausage, chopped
- 1/2 cup butter or margarine
- 1 medium onion, chopped
- 1 small green bell pepper, finely chopped
- 4 celery ribs, chopped (about 1 cup)
- 4 garlic cloves, minced
- 1 1/2 Tbsp salt-free Cajun seasoning
- 3 Tbsp all purpose flour
- 2 cups chicken broth
- 1 1/2 cups heavy cream
- 6 oz pasteurized prepared cheese product, cubed
- 3/4 cup chopped green onions
- 1/3 cup grated Parmesan cheese
- 3 Tbsp chopped fresh parsley
Preparation
Step 1
PEEL shrimp, and devein, if desired. Set aside.
PREPARE fettuccine according to package directions; drain pasta and set aside.
MELT butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
ADD onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 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 simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.
STIR in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
NOTE: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and Andouille pasta in three 8x5x11 inch)disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered at 350 for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered at 350 for 45 minutes. Each pan contains about two servings.