Shrimp and Andouille Cajun Alfredo

I believe that my favorite fusion cooking is Cajun and Italian. I mean they just sing together.

This recipe is simply perfect. I changed nothing except made about a half recipe. I owe it all to Patrick Johnson at JustaPinch who put this together.

This is quite spicy and you may want to tone down the heat a bit, that is up to you. I used chipotle powder for the “hot chili powder” and that stuff is a big on the hot side, so be forwarned. We really did love it though.

We had I think enough for 3 people easily, so this full recipe is probably good for 6 people I think. Those were very big servings too!

So do please splurge now and then and make this delight. It’s heavy on calories and fat of course, but then you only eat a meal like this every couple of weeks or so, right?

INGREDIENTS:

• 1 1/2 lb of shrimp (I used medium) peel, deveined
• 6 TBSP Cajun seasoning, this recipe or commercial
• 2 TBSP EVOO
• 1 pkg Andouille sausage (or another if you have a preference)
• 1/2 medium onion, diced
• 1 1/2 tsp red pepper flakes
• 5 cloves garlic, micro-planed
• 1 TBSP Worcestershire sauce
• 1 lb of linguine (personal preference here too)
• 2 c cream
• 1 c whole milk
• 1 TBSP black pepper
• 1/2 tsp hot chili powder
• 1/2 tsp kosher salt (I didn’t use any–the cheese and sausage have plenty)
• 1 stk butter, sliced
• 1 1/2 c parmigiano-reggiano or a very high-grade parmesan
• 1/3 c chopped parsley

INSTRUCTIONS:

1. Place the shrimp in a bag and use 1/2 of the Cajun seasonings. Shake and refrigerate for an hour or so. (I went ahead and cooked the shrimp early and just placed it in a bowl. Once cooked you just want to reheat it in the finished sauce at the end. The recipe is somewhat busy and so having this done ahead allowed me to pull a salad together and so forth and not be rushed.)
2. To cook shrimp, place in a saute pan with half of the EVOO and cook, for a minute or two on each side. Remove from pan, and use this same pan to do the sauce in.
3. Get a pot of water heated for the pasta to cook in.
4. To the saute pan, add the rest of the EVOO,  and the sausage, cut into slices. Just saute lightly. Add the onions, and then the pepper flakes, garlic, and Worcestershire sauce. Cook just until onions are softened.
5. Add the cream, milk, rest of the Cajun seasoning, pepper and chili powder and salt if using. Stir until well mixed.
6. Bring to a soft boil, add the butter and melt it in, and then the cheese, shredded, stirring and reducing the temperature to a very low heat. You can leave it here, stirring now and again, for as much as 20 minutes if need be.
7. Cook the pasta al dente, drain and pour into the saute pan and mix until all is coated.
8. Then add the shrimp back in and mix until just heated. Place in a serving dish and cover with the parsley.

Serves: 6 generously

NOTE: This really is good. I urge you to try it. We had it with a nice salad and some very good french bread. Perfect.

Holy Trinity Jambalaya Stew

Oh, yeah, give me some Cajun.

This is one of those recipes that you can find everywhere, some more authentic than others. This makes no real attempt to be so, but goodness we loved it to death.

And because I don’t cook the rice IN the dish, you can make huge batches of this and freeze up meals for those wintry days when you are tired from fighting the elements and want a great meal in minutes.

Of course you can substitute other seafood for the shrimp, or add crawfish or fish if you wish. All should be added late in the game and just cooked. Sticking them in too early will result in rubbery tasteless crustaceans.

The same is true of the sausage. I buy cooked sausage and love the taste, so I don’t let it sit and cook out it’s flavor. Do as you wish about this. 

Okra is up to you. I like it. Some don’t.

Filé gumbo powder is not to be added during cooking, but only at the end. I use it as a table condiment and let folks sprinkle it on if they like it.

So get busy, and go Cajun!

INGREDIENTS:

• 4 chicken thighs (or other chicken parts to equal about 2 – 4 c cooked)
• 5 tbsp canola oil, divided 2 and 3
• 1 1/2 lg sweet peppers (I used 1/2 of a red, green, and yellow)
• 1 med. onion, diced
• 3-4 ribs of celery diced
• 1 c of diced okra (optional)
• 1 tsp salt (adjust depending on whether you use salted tomatoes and stock)
• 2 tsp each black and cayenne pepper (again, adjust given what you want in heat)
• 3 cloves garlic, microplaned
• 2 15 oz cans of stewed tomatoes
• 2 bay leaves
• 2 cups (at least) chicken stock
• 1 lb andouille sausage cut into chunks (or other sausage you like)
• 1/2 lb shrimp, cleaned
• 3 tbsp flour
• 4-5 scallions, chopped
• filé gumbo powder
• 2 c dry rice (for 4 cups cooked)

INSTRUCTIONS:

1. Heat 2 tbsp oil and add the thighs, browning well and turning to brown the other side. Remove to a separate plate.
2. Add the trinity: onions, bell peppers and celery, reducing heat to medium and sauteing until fairly softened.
3. Add the seasonings, garlic and tomatoes, and bay leaves. Return the chicken to the pot, and cook on a simmer for about 30 minutes until the chicken is done.
4. Remove the chicken pieces to cool.
5. Make the roux: 3 tbsp canola oil and flour in a small pan. Cook while stirring often until it is a medium brown. Set aside.
6. You can cover the pot and let it all sit now until near dinner time. I typically cook what I can in the morning, and stop here.
7. When you are getting ready to eat, turn on the burner and begin reheating the jambalaya. Add your sausage now.
8. Remove the meat from the chicken bones, discard the skin, chop the meat or shred. Return it to the pot now too.
9. When its bubbling, add the roux in chunks and stir to thicken. When it’s all incorporated, then add the shrimp on top and cover for 5 minutes.
10. Serve! Over rice, with the chopped scallions and filé powder on the side

Serves: 6 easily

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• Shrimp & Andouille Jambalaya (eggandtwinkie.wordpress.com)
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• Gulf Shrimp Jambalaya (cookingwithkatie.wordpress.com)

Spicy Shrimp on a Bed of Lemon-Butter Sun-Dried Tomato Pasta

Looking for something elegant?

Something special?

Not to difficult or time-consuming?

Fresh, with great ingredients?

Well, read along. This is it. Simply sublime, full of flavor, and with the best real foods available.

When quality matters, impress yourself or your guests with this dish.

INGREDIENTS:

• 12 medium shrimp, cleaned
• 1/4 c extra virgin olive oil
• zest of 1/2 lemon
• salt and pepper
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• 1/2 lb linguine, cooked al dente
• 1 lemon, juiced and zest of remaining half
• 1/2 stick butter (4 tbsp)
• 2 cloves garlic, micro-planed
• 1/4 c minced oil-packed sun-dried tomatoes
• 1/4 c fresh parsley
• Best Parmesan-Reggiano for grating on the top

INSTRUCTIONS:

1. Place shrimp in small plastic bag and pour in the marinade (EVOO, zest, salt, pepper, vinegar, garlic) Marinate for no more than 1 1/2 hours (1 hour is best)
2. Place shrimp on wooden skewers and set on plate in the fridge.
3. Cook the pasta in salted water.
4. In a saute pan, melt the butter, add the remaining garlic, tomatoes, lemon juice and zest. Reduce by 1/3.
5. Add the cooked and drained pasta and stir to coat. Add the parsley.
6. Using a stove grill plate, heat to very hot. Place the shrimp on the plate and sear quickly, turn when edges are turning pink. Do the other side. Do NOT overcook.
7. Plate the pasta between 2 plates and place a shrimp skewer on the top of each. Grate the cheese on top generously.

Serves: 2

Serve with a great simple salad of greens with a light vinaigrette and some french bread.

Related articles

• Meiterranian Shrimp (inkinthekitchen.wordpress.com)
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The Real Deal Fish & Chips

Taverns make the best fish and chips.

When I was a kid, my dad stopped on Fridays at a local tavern on his way home and got greasy bags of succulent fish and crisp french fries.

When I married, our local tavern had Friday fish fries and we used to gorge.

Then they changed hands, and well, that was the end of that.

So I had to learn.

And I’m very picky about my fish. The “Gordon’s” crap is uneatable. So I had to learn.

Alton Brown from the Food Network did this one up, and it is perfect.

I know, deep-frying is a pain. I have a big old lunky deep fryer, but frankly find a big cast iron skillet works best and I don’t use nearly the oil.

I’ve given you two ways to do the french fries. Frankly I always bake mine now.

So get to it, cuz you know you love it.

INSTRUCTIONS:

• 3/4 c flour
• 1/2 c cornstarch
• 1/2 tsp cayenne
• 1/2 tsp paprika
• 1 tsp baking powder
• salt and pepper to taste
• 1 can beer
• 1 1/2 lbs. fish of your choice
• 3/4 c flour
• 3-4 russet potatoes
• oil

INSTRUCTIONS FOR THE FISH:

1. Mix the dry ingredients with a whisk and then add the beer until you get a pretty thin batter.
2. Dry fish and cut into manageable pieces.
3. Dust in the flour and place on a rack until all are done.
4. Then with a wooden skewer (this just works so nicely), dip in the batter and let excessive drip off. Then back into the flour. Then replace on the rack.
5. Place in a 375° oil deep fryer or other suitable pan until done–lightly browned. Don’t crowd.
6. Place on a rack with paper towelling beneath to catch drips. When all are done, place in a warm oven to hold until french fries are done.

INSTRUCTIONS FOR THE FRENCH FRIES: (METHOD I)

1. Cut up potatoes into nice stick form. Place in a microwave safe dish with 1/4 oil and cook just until pliable.
2. Dry the potatoes.
3. Place in the oil at 325-250°  for about 6-8 minutes. Remove, drain, and when all are done, refry for 3 minutes more in batches again.

INSTRUCTIONS FOR THE FRENCH FRIES: (METHOD II)

1. Cut up potatoes. Uniformity matters more here. Place in a plastic bag and add about 3 tbsp of oil. Shake and massage until all are coated.
2. Place on a parchment paper lined jelly roll or cookie sheet. Don’t let chips touch each other. You may need 2 sheets to accommodate all.
3. Place in pre-heated 425° for about 12 minutes and then turn on the broiler and cook for an additional 10 minutes or so until nicely golden. (the broiler obviates having to tediously turn them all over).

Serves: 2-4

Serve with coleslaw and homemade tartar sauce.

Related articles

• Fish and chips with a twist (itsnotartitsdinner.wordpress.com)