skyastara for the suggestions on how to use it..
This may be a Cuisine Magazine recipe. Here it is along with some notes from having made it several times. This time I subbed the shrimp stock for the chicken broth, worked great. I used 1/2 cup each of the stock and cream and liked it even better.
I keep the shrimp and sausage in the freezer and the rest is always on hand. I use a spicy andouille (Bruce Aidells) and vary the seasoning. Sometimes I use a little ground
chipotle and always some Cajun seasoning
instead of all cayenne. Amounts will depend
on how spicy the sausage is. I like it with
the egg fettucine that comes in nests or folded.
I also use the white part along with the green part of the scallions and usually toss the entire mixture together with the pasta. Bread and a salad and there's dinner.
Cajun Fettuccine
Serves 2
Saute:
1 tablespoon olive oil
3/4 cup smoked sausage, sliced (I use two links of andouille, probably a bit more than 3/4 cup)
12 medium shrimp, peeled and deveined
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
Deglaze with:
2 tablespoons dry sherry
Add and Heat:
1/3 cup half-and-half
1/3 cup chicken broth
Season with:
1/4 cup scallions, chopped
Stir in:
2/3 cup grated Parmesan cheese
Serve Over:
8 ounces fettuccine, cooked
In a large skillet over medium heat, brown
the sausage in the olive oil; then add the
shrimp and cook briefly until the shrimp
turns pink.
Stir in the garlic and cayenne and cook just
until you can smell the garlic. Then use the
sherry to deglaze the pan by scraping the
bottom.
Add the half & half and chicken stock. Heat
to a slow boil. Then sprinkle with chopped
scallions. Use the green part only, for
color. Add the parmesan cheese and stir
until thick (about 1-2 minutes). Serve over
fettuccine. Garnish with additional chopped
scallions.
This may be a Cuisine Magazine recipe. Here it is along with some notes from having made it several times. This time I subbed the shrimp stock for the chicken broth, worked great. I used 1/2 cup each of the stock and cream and liked it even better.
I keep the shrimp and sausage in the freezer and the rest is always on hand. I use a spicy andouille (Bruce Aidells) and vary the seasoning. Sometimes I use a little ground
chipotle and always some Cajun seasoning
instead of all cayenne. Amounts will depend
on how spicy the sausage is. I like it with
the egg fettucine that comes in nests or folded.
I also use the white part along with the green part of the scallions and usually toss the entire mixture together with the pasta. Bread and a salad and there's dinner.
Cajun Fettuccine
Serves 2
Saute:
1 tablespoon olive oil
3/4 cup smoked sausage, sliced (I use two links of andouille, probably a bit more than 3/4 cup)
12 medium shrimp, peeled and deveined
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
Deglaze with:
2 tablespoons dry sherry
Add and Heat:
1/3 cup half-and-half
1/3 cup chicken broth
Season with:
1/4 cup scallions, chopped
Stir in:
2/3 cup grated Parmesan cheese
Serve Over:
8 ounces fettuccine, cooked
In a large skillet over medium heat, brown
the sausage in the olive oil; then add the
shrimp and cook briefly until the shrimp
turns pink.
Stir in the garlic and cayenne and cook just
until you can smell the garlic. Then use the
sherry to deglaze the pan by scraping the
bottom.
Add the half & half and chicken stock. Heat
to a slow boil. Then sprinkle with chopped
scallions. Use the green part only, for
color. Add the parmesan cheese and stir
until thick (about 1-2 minutes). Serve over
fettuccine. Garnish with additional chopped
scallions.