-
1
Peel and devein shrimp; set aside.
-
2
Cook fettuccine by following the package directions; drain and set aside.
-
3
Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
-
4
Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
-
5
Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
-
6
Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
-
7
Gradually stir in chicken broth.
-
8
Bring to boil over med-high heat, stirring frequently; boil 1` minute.
-
9
Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
-
10
Add in cheese cubes, sausage and shrimp; stir until cheese melts.
-
11
Stir in green onions, parmesan cheese, and chopped fresh parsley.
-
12
Serve over hot cooked fettuccine.
-
13
For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350u00b0 for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350u00b0 for 45 minutes.
