Prepare fettuccine according to package directions; drain pasta, and 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 shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, 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 shrimp, stirring until cheese melts.
Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.
Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.
I love this recipe. It is easy to make and makes enough for a large family or leftovers. I use real cheese, add extra shrimp (1.25 lbs) and use Italian linked sausage and then cut it. It is better the next day. I also add the noodles to the sauce for maximum flavor.
Delicious. As suggested by others, I substituted evaporated milk for the cream, half olive oil for the butter, and neufchatel cheese for the Velveeta, to cut the fat, and I used 4 teaspoons of Tony Cachere's seasoning instead of the 1 1/2 tablespoons salt-free seasoning. Still perfectly creamy and yummy. And Whole Foods makes a very good andouille sausage for this. (Discard the casing before you chop.)
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 :)
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!
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.
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!