Cajun Chicken Andoulille Alfredo Sauce Ovr Pasta Recipes

ONE-POT CAJUN CHICKEN AND SAUSAGE ALFREDO PASTA

Steps:

• Season chicken with salt and pepper. Heat olive oil in a large, covered cooking pot over medium-high heat. Brown chicken in the hot oil, 5 to 7 minutes.
• Add sausage to the pot and continue to cook until lightly browned, about 5 minutes more. Stir in garlic and cook for about 2 minutes. Add chicken broth, heavy cream, pasta, and Cajun seasoning. Stir together and bring to a simmer over medium-high heat, about 5 minutes.
• Reduce heat to low, cover the pot, and cook until pasta is tender, 15 to 20 minutes.
• Remove the pot from heat and stir in Parmesan cheese. Stir in chopped parsley and sprinkle with additional Cajun seasoning if desired.

CAJUN FETTUCCINE ALFREDO WITH ANDOUILLE

Steps:

• Bring a large pot of salted water to a boil. Cook the fettuccine according to package directions.
• While the pasta cooks, heat the oil in a large skillet over medium-high heat. Add the sausage and cook, stirring occasionally, until golden brown on both sides, about 3 minutes. Add the scallions, celery, bell pepper, and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly softened, about 5 minutes. Add the cream and simmer until slightly thickened, about 1 minute.
• Once the pasta is cooked, transfer it directly from the boiling water into the cream sauce using tongs or a pasta fork. Sprinkle the pasta with the Parmesan and toss to combine. Add a splash of the starchy pasta water to help the sauce thicken and coat the pasta. Top with chopped parsley and serve with additional Parmesan.

CAJUN CHICKEN AND ANDOUILLE PASTA

Steps:

• Place chicken pieces in a medium bowl, sprinkle the cajun seasoning over and toss to coat.
• In a large, deep skillet sauté the garlic in the butter for about two minutes. Add chicken and andouille pieces. Sauté for about 4 minutes.
• Add the red and green peppers to the skillet. Cook for about 2 minutes, then add the red onion.
• Reduce heat. Add half and half, salt, pepper, garlic powder, and sun dried tomatoes. Heat through. Add basil.
• Pour over hot pasta and toss with Parmesan cheese.

CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA

Steps:

• Peel and devein shrimp; set aside.
• Cook fettuccine by following the package directions; drain and set aside.
• Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
• Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
• Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
• Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
• Gradually stir in chicken broth.
• Bring to boil over med-high heat, stirring frequently; boil 1` minute.
• Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
• Add in cheese cubes, sausage and shrimp; stir until cheese melts.
• Stir in green onions, parmesan cheese, and chopped fresh parsley.
• Serve over hot cooked fettuccine.
• For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.

CAJUN CHICKEN & ANDOULILLE ALFREDO SAUCE OVR PASTA

Steps:

• Prepare chicken, cut up into bite size pieces; set aside. IF USING SHRIMP: Peel shrimp, and devein, if desired. Set aside.
• Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
• Melt butter in drippings in Dutch oven over medium heat. Add chicken and cook 5 minutes or just until it starts to brown; remove and keep warm. IF USING SHRIMP: Cook over medium heat just until shrimp turns pink, about 5 minutes; remove from heat 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 chicken (OR SHRIMP IN PLACE OF CHICKEN), stirring until cheese melts.
• Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
• NOTE: this freezes well! When reheating, reheat on a LOW heat.