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1
Melt two Sticks of butter, add chicken bouillon cubes and mix in the Paul Prudhommes Seafood Magic (or Emeril Essence).
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2
Add the Chopped Parsley.
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3
Keep on medium heat.
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4
Prepare the Alfredo sauce (as directed on package) in a separate pan.
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5
Add the three cups of milk and 2 teaspoons of butter to the Knorr Alfredo sauce mix. Dice your chicken into bite sized chunks and brown in a pan with butter.
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6
After chicken is done, add to the seasoned butter mixture and simmer on medium heat.
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7
Brown mushrooms in butter until they are soft.
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8
Add the seasoned chicken to the butter/mushroom mixture. Keep on medium heat.
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9
Keep mixing until all the seasons blend together.
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10
Combine the butter/seasoned chicken mixture and the Alfredo sauce along with the chopped red and green bell peppers with the bacon bits into pan and let it set on medium heat.
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11
Boil your linguine in water until done.
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12
Drain water.
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13
Toss in your Cajun mixture with the linguine in one big pan.
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14
Add the cooked shrimp and crabmeat at the very end.
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15
Last of all, add the cracked pepper.
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16
Let simmer for approximately 15 minutes.
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17
Smell the aroma of the dish and prepare for your taste buds to jump with excitement and that's before you taste it.
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18
I bet you can't wait and sneak a sample before you serve it.
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19
ENJOY!!!!!
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20
This dish will tease your taste buds by making you think you are sitting at a fancy restaurant.
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21
Takes approximately 1 hour for preparation and cooking time.
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22
Best served when it's been cooking for 1 1/2 to 2 Hours. (Could serve up to 8.)
