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Recipe: Cajun Fettucine
Similar Categories: Cajun, Fettucine
Cajun Fettucine
3 cups cooked spinach fettuccine
1/4 pound butter
1 tbsp chopped garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup diced andouille
1/2 cup 50 count shrimp -- peeled and de veined
1/2 cup lump crab meat
1/2 cup cooked crawfish tails
1 ounce dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1/4 pound chipped cold butter
1 tbsp chopped parsley
salt and cracked black pepper to taste
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Saute
three to five minutes or until all vegetables are wilted. Add shrimp,
crab meat and crawfish. Cook for an additional ten minutes. De glaze pan
with white wine and lemon juice, and continue cooking until volume of
liquid is reduced to one half. Add heavy whipping cream and, stirring
constantly, reduce until cream is thick and of a sauce like consistency,
approximately five minutes. Add diced red bell pepper and chipped
butter, two to three pats at a time, swirling pan constantly over
burner. Do not stir with a spoon, as butter will break down and separate
if hot spots develop in the pan. Continue adding butter until all is
incorporated. Remove from heat, add parsley and season to taste using
salt and pepper. Gently fold in cooked fettuccine and serve. May be
chilled and served as a cold pasta salad.
3 cups cooked spinach fettuccine
1/4 pound butter
1 tbsp chopped garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup diced andouille
1/2 cup 50 count shrimp -- peeled and de veined
1/2 cup lump crab meat
1/2 cup cooked crawfish tails
1 ounce dry white wine
1 tbsp lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1/4 pound chipped cold butter
1 tbsp chopped parsley
salt and cracked black pepper to taste
In a two quart heavy bottom sauce pan, melt butter over medium high
heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Saute
three to five minutes or until all vegetables are wilted. Add shrimp,
crab meat and crawfish. Cook for an additional ten minutes. De glaze pan
with white wine and lemon juice, and continue cooking until volume of
liquid is reduced to one half. Add heavy whipping cream and, stirring
constantly, reduce until cream is thick and of a sauce like consistency,
approximately five minutes. Add diced red bell pepper and chipped
butter, two to three pats at a time, swirling pan constantly over
burner. Do not stir with a spoon, as butter will break down and separate
if hot spots develop in the pan. Continue adding butter until all is
incorporated. Remove from heat, add parsley and season to taste using
salt and pepper. Gently fold in cooked fettuccine and serve. May be
chilled and served as a cold pasta salad.
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