Cajun Fettuccine


3 cups cooked spinach fettuccine
pound butter
1 tablespoon chopped garlic
cup chopped green onions
cup sliced mushrooms
cup diced andouille
cup shrimp, (50 count), peeled and deveined
cup lump crabmeat
cup cooked crawfish tails
1 ounce dry white wine
1 tablespoon lemon juice
cup diced red bell pepper
pound chipped cold butter
1 tablespoon chopped parsley
salt and cracked black pepper, to taste


In a two quart heavy bottom sauce pan, melt butter over medium high heat. Add garlic, green onions, mushrooms, tomatoes and andouille. Sauteethree to five minutes or until all vegetables are wilted. Add shrimp, crabmeat and crawfish.
Cook for an additional ten minutes. Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately five minutes. Add diced red bell pepper and chipped butter, two to three pats at a time, swirling pan constantly over burner. Do not stir with a spoon, as butter will break down and separate if hot spots develop in the pan. Continue adding butter until all is incorporated. Remove from


1.0 servings


Thursday, February 11, 2010 - 8:45am



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