RAGIN' CAJUN PASTA RECIPE | ALLRECIPES
This recipe includes lots of our favorite things and can easily be adapted to use what you have on hand. A crusty bread for dipping in the sauce would be great with this!
Provided by Staci
Categories Pork Sausage
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of lightly salted water to a rolling boil.
- Boil the fettuccine until cooked through yet firm to the bite, about 8 minutes; drain and transfer pasta to a large serving bowl.
- Heat the butter and garlic in a large skillet over medium-high heat; stir in the sausage, tomatoes, broccoli, bell pepper, mushrooms and green onion.
- Cook and stir until the sausage is browned and vegetables are tender.
- Stir in chicken, shrimp, white wine, cajun seasoning, milk, and 1/4 cup Parmesan cheese. Cook and stir until shrimp until they are bright pink on the outside and the meat is no longer transparent in the center, 3 to 5 minutes.
- Serve over pasta and sprinkle with pepper and 2 tablespoons Parmesan cheese.
Nutrition Facts : Calories 564.6 calories, CarbohydrateContent 50.3 g, CholesterolContent 162.8 mg, FatContent 23.7 g, FiberContent 3.7 g, ProteinContent 36 g, SaturatedFatContent 11.9 g, SodiumContent 798.7 mg, SugarContent 6.5 g
CAJUN CHICKEN AND SAUSAGE GUMBO RECIPE | ALLRECIPES
This is a Cajun-style gumbo made with a seasoned roux, a classic from the bayous of south Louisiana. I revised the recipe after many, many trials. Serve it hot over cooked rice or with potato salad.
Provided by Jodi Hanlon
Categories Gumbo
Total Time 3 hours 15 minutes
Prep Time 45 minutes
Cook Time 2 hours 30 minutes
Yield 10 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a Dutch oven over medium heat. When hot, whisk in flour. Continue whisking until the roux has cooked to the color of chocolate milk, 8 to 10 minutes. Be careful not to burn the roux. If you see black specks in the mixture, start over.
- Stir onion, bell pepper, celery, and sausage into the roux; cook 5 minutes. Stir in the garlic and cook another 5 minutes. Season with salt, pepper, and Creole seasoning; blend thoroughly. Pour in the chicken broth and add the bay leaf. Bring to a boil over high heat, then reduce heat to medium-low, and simmer, uncovered, for 1 hour, stirring occasionally. Stir in the chicken, and simmer 1 hour more. Skim off any foam that floats to the top during the last hour.
Nutrition Facts : Calories 479.9 calories, CarbohydrateContent 14.5 g, CholesterolContent 56.3 mg, FatContent 39.5 g, FiberContent 1.1 g, ProteinContent 16.1 g, SaturatedFatContent 9 g, SodiumContent 1182.6 mg, SugarContent 2.1 g
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