Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

  • Riace886 Posted: 09/03/10
    Worthy of a Special Occasion

    This recipe is a great starting point for Cajun alfredo, but the directions are somewhat roundabout and it is very heavy (i.e. fattening), and I never cook with "cheese products," so that was out. I sauteed my sausage, added the onions and garlic and sauteed those till cooked, and then made 2 cups of quick white sauce in the pan (first added a little butter to the rendered fat (1 tb or so), then added 3-4 tb of flour, let that cook a little bit in the pan, then stirred in 1 cup of 2% milk and 1 cup of chicken broth). Once the white sauce started to thicken, I added about 1 cup of finely grated parmesan cheese, the cajun seasoning, the rest of my vegetables, and let that stay hot until the bell pepper was tender. I only had cooked shrimp in the house, so I added that at the end. If I had raw shrimp, I probably would have added it right before I made the white sauce. This was a delicious dish made this way served over the fettuccine.

  • 2mugglesmomma Posted: 10/08/09
    Worthy of a Special Occasion

    Absolutely wonderful! Tastes like something you would get at Olive Garden! Very easy to prepare and no odd ingredients to search for. Could be served at a dinner party, as it presents very well. I would recommend this recipe to all of my friends!

  • lindsayt44 Posted: 11/10/09
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    This is one of the best dinners I have ever had. I would make this every night of the week if I could!! It is absolutely delicious!! You must try it!

  • kita817 Posted: 01/03/10
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    This review is great. Fun to make, taste great. I added some red pepper flakes and changed the timing on some things (making the fettuccine at the beginning is just silly). Amazing hands down.

  • steponme Posted: 03/27/11
    Worthy of a Special Occasion

    This was delicious. To cut down on the fat I cut the butter by 1/4 cup (I added a couple of teas. olive oil in place of) and I cut the heavy cream down to 1 cup. I also used jalapeno venison sausage, b/c it's what I had on hand. Served with green salad and garlic bread.

  • dmbarasa Posted: 02/14/11
    Worthy of a Special Occasion

    My boyfriend and I made this as our Valentine's Day dinner, and it was a hit all around. He's vegetarian so we left out the sausage & and used vegetable broth; we also used evaporated milk in place of the heavy cream, but the results were still amazing and everyone kept asking for the recipe. I would definitely make this again.

  • StoveLove Posted: 02/28/11
    Worthy of a Special Occasion

    This was absolutley delicious! A dish to impress your honey or when having guests over. This recipes could feed about 5-6 people which is great if you love hosting. Me and my honey devoured this because it was so flavorful and creamy. He was raving about it. I opted to use small size frozen pre-cooked shrimp that you would find in your local grocer's frozen aisle only because I wanted to use what he had in his freezer and to save some time. I also added a bit of sherry to the alfredo sauce while it simmered. Rich, hearty, delicioso!!!

  • Kristymcd Posted: 10/19/10
    Worthy of a Special Occasion

    This was a great recipe! Husband loved it! Will make again!

  • Huladog Posted: 05/10/11
    Worthy of a Special Occasion

    Very good recipe. I used low fat cream cheese instead of velveeta and it was great. Honestly velveeta would not improve this recipe. I also used half and half in place of heavy cream. The sauce had a great smoothness, and flavor. Will make again.

  • Myfavorite Posted: 10/04/11
    Worthy of a Special Occasion

    OMG Delicious, what a great meal! Will definitely make again and again!!

  • BBecker7686 Posted: 10/24/11
    Worthy of a Special Occasion

    Absolutely delicious. I only made enough pasta for two and took a chance and froze the sauce. On reheating, it held up fairly well, so we were able to have it again in a few weeks without going through all the prep work.

  • brenro Posted: 08/26/12
    Worthy of a Special Occasion

    No self respecting Cajun would ever make a Southern Living Cajun or Creole recipe. Every single, solitary one uses store bought Cajun seasoning. Boring and not remotely authentic. I'd equate this to eating at a Cajun restaurant in Newfoundland. Shame on Southern Living for short changing one of our most important regional cuisines.

  • TJeaux Posted: 09/03/12
    Worthy of a Special Occasion

    brenro..... I am a Cajun. Local gulf shrimp and andouille from my hometown (andouille capital of the world, louisiana), and this dish was a hit on vacation with all the CAJUNS who it was served to. Also, every Cajun and coonass I know uses "store-bought cajun seasoning". Show me a Cajun who doesn't have Tony's or some local equivalent in their pantry (try Bon Caca from New Iberia)! Seriously!

  • Happyathome6 Posted: 09/09/12
    Worthy of a Special Occasion

    Made this today!! Good recipe. Only changes I made were that I didn't have any linguini, so I used mostaccioli and half and half instead of heavy cream. Really yummy. Thanks for the recipe.

  • flyingcheek Posted: 01/26/14
    Worthy of a Special Occasion

    Great! I added art hearts, only because I had planned on doing another dish and already bought them before I saw this one. Glad I changed, and the art hearts were really good in it too! Oh, and Louisiana born and bred here too!

  • JonetteCoram Posted: 03/04/14
    Worthy of a Special Occasion

    Simply delicious, addictive almost. Creamy, smoky, succulent. Try it!!! I am an avowed cookbook - and now website - cook, originally from NOLA. I've been telling everyone for years, if you can read, you can cook! This recipe, along with the August 2012 Chicken Enchiladas recipe are my favs. I love myrecipes - you've made me a suppertime hero for years :)

  • jealonso Posted: 04/09/14
    Worthy of a Special Occasion
    Atlanta, GA

    I'm not sure why the recipe calls for unpeeled shrimp, only to have us peel them in the first step. Seems pretty pointless when you can buy already peeled and deveined shrimp

  • AshLynn Posted: 09/05/13
    Worthy of a Special Occasion

    I agree with TJeaux - I'm a born and bred Cajun, and I think I have three cans of Tony's in my pantry as we speak. And I certainly don't think SL short changes Cajun or Creole cuisine; I've lost count of the number of times my recent SL magazines have highlighted Louisiana restaurants, chefs, and all variants of Cajun & Creole food. Good recipe, everyone I served it to cleaned their plates.

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