Season 3, Episode 17 (06.22.16)
[chef: Regí Drake]
Oh yeah baby……this Cajun dish is straight from New Orleans!!!! I picked up this recipe several years ago on a business trip to the Big Easy. One of my co-workers found out that I loved to cook and copied some of his family’s favorite home recipes for me. I am forever in his debt because these recipes are killer….especially this simple pasta dish that you and your family are going to love. Let me know what you think!!!!!
• 1lb cooked fettuccine
• 2 Tablespoon seasoned olive oil
• 1 Tablespoon minced garlic
• 2 Tablespoon Cajun seasoning
• 1 teaspoon salt
• 1 teaspoon red pepper
• 1/2 cup heavy cream
• 1 tsp parsley
• 1 tsp basil
• 1 tsp Italian seasoning
• 1/2 cup diced yellow onion
• 1/2 cup diced green pepper (optional)
• 2 Roma tomatoes small, diced
• 1/2 cup grated Parmesan
• 1- 1 1/2 lb. peeled, deveined raw large shrimp
• 1 1/2 Andouille sausages, sliced and quartered
• 1/2 cup chicken stock
Heat 1 TBS of olive oil over medium high heat in a large sauté pan. Season the shrimp with 2 teaspoons of the Cajun seasoning. Place the shrimp in the pan and sauté until almost done. Remove the shrimp from the pan and set aside.
Place the remaining olive oil in the sauté pan and onions and bell peppers. Sauté, stirring occasionally, until the onions are translucent, about 3 minutes. Add the sausage and cook another minute.
Add the garlic to the pan and sauté 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 parsley and tomatoes, 1 TBS of Cajun seasoning and 1/2 tsp 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.