cajun chicken & andoulille alfredo sauce ovr pasta

Name: Cajun Chicken & Andoulille Alfredo Sauce Ovr Pasta
Prep time: 25 min
Cook time: 30 min
Yield: 6
Cuisine: Cajun/Creole
Ingredients: 3 cup(s) chicken breast, cooked and cut up in bite size pieces; ## NOTE: YOU CAN USE 1 POUND UNPEELED MEDIUM SIZED SHRIMP IN PLACE OF CHICKEN; 1/2 pound(s) andouille sausage; 1/2 cup(s) butter; 1 medium onion, chopped; 1 small bell pepper, chopped; 4 - ribs of celery, chopped (about 1 cup); 4 clove(s) garlic, minced; 1 1/2 tablespoon(s) cajun seasoning; 3 tablespoon(s) all purpose flour; 2 cup(s) chicken broth; 1 1/2 cup(s) heavy cream; 6 ounce(s) pasteurized prepared cheese product, cubed (i used velveeta); 3/4 cup(s) chopped green onion; 1/3 cup(s) grated parmesan cheese; 3 tablespoon(s) chopped fresh parsley; 1 - (12-ounce) package fettuccine, cooked by directions

(3 RATINGS)

171 Pinches 7 Photos

Diane Atherton

PINE MOUNTAIN, GA

Updated on Dec 10, 2011

Without a doubt, Cajun at it's best!! I'm not sure you could find better in a fine Restaurant. I would definitely consider this dish when entertaining. Another inspired dish from Southern Living. Hope you enjoy as much as I did!

Rate

prep time 25 Min

cook time 30 Min

method Stove Top

yield 6 serving(s)

Ingredients

3 cups chicken breast, cooked and cut up in bite size pieces
NOTE: YOU CAN USE 1 POUND UNPEELED MEDIUM SIZED SHRIMP IN PLACE OF CHICKEN
1/2 pound andouille sausage
1/2 cup butter
1 medium onion, chopped
1 small bell pepper, chopped
4 - ribs of celery, chopped (about 1 cup)
4 cloves garlic, minced
1 1/2 tablespoons cajun seasoning
3 tablespoons all purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces pasteurized prepared cheese product, cubed (i used velveeta)
3/4 cup chopped green onion
1/3 cup grated parmesan cheese
3 tablespoons chopped fresh parsley
1 - (12-ounce) package fettuccine, cooked by directions

How To Make cajun chicken & andoulille alfredo sauce ovr pasta

Step 1

Prepare chicken, cut up into bite size pieces; set aside. IF USING SHRIMP: Peel shrimp, and devein, if desired. Set aside.

Step 2

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.
Step 3

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.
Step 4

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.
Step 5

Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.
Step 6

NOTE: this freezes well! When reheating, reheat on a LOW heat.
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