Cajun-Italia Fettuccini Extravaganza

This is to die for. Simple as that.

It’s a bit of a job to make, but not that bad.

I got this from a wonderful cook at JustAPinch, Diane Smith.

I’ve altered the recipe just slightly, and I did rather liberally change the cooking order up a bit, mostly because of trying to wrangle with cream cheese.

I think you will like it.

The picture here is Diane’s and I would say it’s pretty close, but I thought my sauce was a little pinker. I must have had more paprika and cayenne in mine.

INGREDIENTS:

  • 1 chicken breast, deboned and cut up into bite-size pieces.
  • Either 1 lb of andouille sausage or 1 lb of shrimp, cleaned and deveined (or both!)
  • About 2/3 of a stick of butter (total)
  • 1 small bell pepper, diced
  • 1 small onion, diced
  • 3 ribs of celery, diced (expect that the trinity of pepper, onion and celery should be about 2 cups uncooked)
  • 4 cloves garlic, micro-planed
  • 1 1/2 TBSP Cajun seasoning, or your favorite commercial variety
  • 3 tbsp flour
  • 2 c chicken stock
  • 2/3 c cream
  • 4 oz cream cheese
  • 3-4 scallions, chopped with green parts
  • 2/3 c parmesan cheese
  • 3 tbsp fresh parsley
  • 1  12oz box of fettuccine, cooked (or any other pasta you would like)

INSTRUCTIONS:

  1. Melt about 4 tbsp of butter in a large skillet. Add the chicken and brown, turning often, until done. Remove with slotted spoon to a large bowl.
  2. Add the onion, green pepper, garlic and celery, cook until softened and nearly done. Remove this also and add to the chicken.
  3. Add the remainder of the butter, melt, and add the flour, stir until mixed and cook for a minute or so.
  4. Remove and add to the chicken and vegetable bowl.
  5. Add the chicken stock, and add the cream cheese, cubed into small bits. Heat until boiling and boil for about 3 minutes or so, breaking up the cream cheese as best you can. It will not look great, since the cheese resists melting, but don’t worry. The stock will continue to cloud up and thicken as it melts about half way out.
  6. Add the Cajun spices and return the bowl of chicken and veggies to the pan. Stir, and it will thicken quickly. The cream cheese bits will disappear and all will be smooth and creamy.
  7. You can shut it off at this point, and let it sit until you are nearly ready to eat. (I did this in the morning and then started it back to warm about 15 minutes before dinner time)
  8. If using shrimp, add now, and bring the mixture to a low boil, until cooked–about 3 minutes.
  9. Add the  andouille sausage cream, scallions, parmesan and parsley, stirring until just heated through.
  10. Serve over the pasta.

Serves: 4

Note: I did not use the shrimp, but I would not recommend that you eliminate the sausage as it is integral to the dish I think. Also you could probably skip the cream cheese. It did seem to disappear fine once I returned the chicken and veggies to the mix and the roux. I don’t add the sausage until the last minute for this reason: it is already cooked, and I find that th flavor bleeds out if you put  it in too early in the process.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s