Cajun Shrimp and Andouille Alfredo Sauce over Pasta

Ingredients

• 1 lb unpeeled medium raw shrimp

• 1 (12 ounce) package fettuccine
• 1/2 lb andouille sausage, chopped
• 1/2 cup butter
• 1 medium onion, chopped
• 1 small green bell pepper, chopped
• 1 cup chopped celery
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour
• 1 1/2 tablespoons cajun seasoning (salt-free is recommended)
• 2 cups chicken broth
• 1 1/2 cups heavy cream
• 6 ounces Velveeta cheese, cubed
• 3/4 cup chopped green onion
• 1/3 cup grated parmesan cheese
• 3 tablespoons chopped fresh parsley

Directions

1. 1

   Peel and devein shrimp; set aside.

2. 2

   Cook fettuccine by following the package directions; drain and set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.

6. 6

   Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.

7. 7

   Gradually stir in chicken broth.

8. 8

   Bring to boil over med-high heat, stirring frequently; boil 1` minute.

9. 9

   Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.

10. 10

    Add in cheese cubes, sausage and shrimp; stir until cheese melts.

11. 11

    Stir in green onions, parmesan cheese, and chopped fresh parsley.

12. 12

    Serve over hot cooked fettuccine.

13. 13

    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.