Cajun Chicken Alfredo
This recipe makes about 2 portions
6- 8 medium shrimp
1 Chicken Breast (Sliced)
Cajun Seasoning (Slap Ya Mama or Paul Prudhomme’s Blackened Redfish Magic) Or any Cajun Seasoning you like.
1 Andouille Sausage Link (We use Aidells Cajun Style Andouille)
2 Tbsp Olive Oil
1/2 Medium Onion (Sliced Thin)
1/4 Red Bell Pepper (Sliced Thin)
1/4 Green Bell Pepper (Sliced Thin)
2 Small Diced Garlic Cloves
1/2 Ib Spaghetti Pasta Noodles (Cooked Al dente, Saving 1/2 Cup of Pasta Water)
1/2 Cup Pecorino Romano & Parmesan Reggiano Mix
1/4 Cup Unsalted Butter
1/2 Cup Pasta Water (Saved from cooking the pasta)
Salt and Pepper to taste. We didn't add any salt because the Cajun Seasoning is a bit salty.
Season the shrimp and chicken with Cajun seasoning.
Par cook chicken and set aside.
In a medium to large skillet add 1 Tbsp Olive Oil
the bell peppers and onions. Cooked for a couple minutes
then add the shrimp and Andouille Sausage. Cook for another
few minutes. Add the par cooked chicken and cook
for a minute or two or until chicken is cooked through. Usually a couple minutes.
Add diced garlic and cook for a minute. Add cooked pasta
unsalted butter and 1/3 cup of pasta water.
Once this as cooked for a minute add the parmesan cheese.
Stir until all cheese is melted and you have a creamy sauce. Adjust
pasta water if needed.
Salt and pepper to taste. We didn't need any salt. So check before you add any.
Plate and you are finished.
I hope you enjoy this as much as we do.
Thanks for watching!
Please take care.
Shrimp and Grits Recipe - How to Make The BEST Shrimp and Grits
Shrimp and Grits Recipe - How to Make the BEST Shrimp and Grits
This cajun shrimp and grits recipe is one of my favorites. It's made with bacon, andouille sausage and just the right amount of cajun seasoning to give it a kick. Try this cajun shrimp and grits recipe you and your family will love it.
Complete Ingredient list:
Cajun Shrimp and Grits
1lb Shrimp (peeled and deveined)
4 slices Bacon
1 13oz Andouille Sausage
2 Tbsps All-purpose Flour
1 Cup Bob’s Red Mill Corn Grits
1 Tbsp Minced Garlic
1 Cup Mild Cheddar Cheese
2 Cups Seafood Stock
4 Cups Water
2 Cups Milk
¼ Cup Heavy Cream
2 Tbsps Butter
1/2 Cup . Onion
2 Green Onions
1 tsp Black Pepper
2 tsps Salt
1 tsp Cajun Seasoning
How to Make Shrimp & Sausage Creole | I Heart Recipes
Hey y’all! Today I’m going to show you how I make Shrimp and Sausage Creole. It’s a little spicy, a little sweet and very tasty!
Shrimp and Sausage Creole is one of my favorite meals. I serve it with hot steamed rice and cornbread. Lawd have mercy! It is just an amazing combo. Follow along as I show you how I make my version shrimp and sausage creole.
This recipe is very simple. Start by sauteing the veggies, and then add in seasoned tomato sauce, chicken broth, worcestershire sauce, hot sauce and seasonings. This dish is supposed to be nice and spicy, but you can play around with the heat of this dish by how many red pepper flakes you add. Lastly, add in the andouille sausage and shrimp. That is it! How easy was that?!
Find the recipe here:
Timestamps fo video:
0:15 - Drizzle oil in a pan.
0:20 - Add in sliced onions.
0:25 - Add chopped celery.
0:29 - Stir.
0:32 - Add chopped tomatoes.
0:39 - Stir well.
0:51 - Add minced garlic.
0:58 - Pour in tomato sauce.
1:08 - Pour in chicken broth.
1:12 - Drizzle in Worcestershire Sauce.
1:20 - Add a couple dashes of hot sauce.
1:27 - Sprinkle in seasonings.
1:47 - Stir well.
1:53 - Let simmer for about 20 minutes.
1:58 - Add in sliced Andouille sausage.
2:07 - Simmer for 15 minutes.
2:10 - Add shrimp.
2:17 - Mix well and turn off heat.
2:20 - Let sit for about 5 minutes while the shrimp cooks.
2:25 - Serve alongside rice and enjoy!
Loved this Shrimp and Sausage Creole Recipe? Here are some more recipes to try:
Chicken and Sausage Gumbo:
Cheesy Cabbage Creole:
Slow Cooker Jambalaya:
Seafood, Chicken and Andouille Sausage Gumbo:
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SEAFOOD BOIL| recipe
2 lbs crab legs
2 lobsters
2 lbs shrimp
7 eggs
7 red potatoes
6 sweet corn
1 andouille sausage
2 Cajun sausage
1 large onion
3 tbsp garlic
2 tbsp seafood boil seasoning
2 tbsp creloe seasoning
2 tbsp old bay seasoning
2 tbsp better than bouillon lobster base
butter sauce
4 sticks unsalted butter
2 tbsp minced garlic
1 tbsp old bay seasoning
1 tsp lemon pepper Seasoning
1 tbsp lobster base
2 tbsp lemon juice
1 cup white wine
1 tbsp smoked paprika
1 tsp sugar
Chopped parsley
link to my All-purpose seasoning..
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How To Make Fish & Grits
If this is on the menu at a breakfast or brunch location, you can guarantee I'm ordering it lol. This is one of my Go-To Recipes when I have company and I hope that you guys love it as much as we do. Now let's #MakeItHappen
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Shopping List:
Catfish Filets
1 cup Grits (+ 2 cups whole milk and 2 cups chicken stock)
1 cup shredded smoked gouda cheese
1/2 cup cheddar
8 oz andouille sausage
2-4 oz lump crab meat (optional)
1.5 cups flour
2 eggs
salt, pepper, garlic, onion powder, sazon, cajun seasoning
oil for frying
pinch of sugar
For the Sauce:
2 tbsp butter
1 tbsp garlic paste
1 tbsp lobster base
1 tbsp flour
1/4 cup white wine or sherry
1/2 cup heavy cream
1/2 cup chicken stock (more or less based on desired thickness)
chopped parsley
cajun seasoning
Directions:
The Grits:
Cook your grits to the package instructions. I prefer to use milk and chicken stock when cooking my grits instead of just water. I feel that it adds a bit of creaminess to the dish. 1 cup of grits, 2 cups milk and 2 cups water (or chicken stock). Once your grits are cooked to the package instructions, add your butter, salt, and pepper. Once the butter is melted, begin to mix in your cheese a little at a time over a reduced heat (heat should be on low at this point) You can add a pinch of sugar here if needed for balance. Add a slight dusting of Tony’s creole seasoning also if you’d like.
The Fish:
Season your flour with salt, Goya sazon, garlic, onion powder, black pepper, tony’s creole seasoning, and a pinch of cayenne. (Taste your flour to make sure the flavor is right) - Whisk 2 eggs and a splash of cream to use as your egg wash for the fish. Season the egg wash and the fish with salt and pepper. Dredge fish in egg wash and then coat with flour and set aside for frying. Get your skillet filled with oil and heat to 350 degrees. Fry fish until golden brown and cooked through. Set aside on wire rack to rest and begin plating your grits first.
The Topping:
Heat a little oil in a sauce pan. Add in chopped andouille sausage and cook until browned and crispy. Add turn off heat and add in your jumbo crab to be coated in the remnants of the sausage. Top your fish and grits with this mixture before adding your sauce to the plate. (This is optional, but delicious lol)
Cajun Cream Sauce:
Heat butter in a small sauce pan over medium heat. Add in garlic and chives and cook for 1-2 minutes. Next, pour in white wine and reduce by about half. (3-4 minutes). Add in heavy cream and cajun seasoning and whisk to combine. Cook for about 6-7 minutes and then turn off heat and whisk in parmesan cheese. Taste as you go and adjust seasoning as needed. Serve over fish & grits
Plating:
Plate grits first. You can add more water if they become to thick, prior to plating. Add your fried fish on top of the grits and then spoon your crab.sausage topping on. Ladle the sauce around the grits and a little on top of the fish. Garnish with chopped parsley, and or lemon wedges/green onions.
ULTIMATE Seafood Gumbo Recipe
ULTIMATE Seafood Gumbo Recipe
Good morning and happy Sunday y'all. Lets make some Seafood Gumbo so you can surprise your friends & family when you make the big pot! Don't let all the ingredients and directions stop you from making this amazing dish. I promise you got this, just watch this video a few times, line up your ingredients and make changes to what you need to. Enjoy this seafood gumbo recipe!
#seafoodgumbo #seafoodcooking #gumbo
Seafood Gumbo Ingredients:
2 - 3 lbs. Peeled and Deveined Shrimp (large)
1 - 2 lbs. Andouille Sausage
2 lbs. King Crab Legs
2 (32 ounce) Chicken Broth or Seafood Stock
1/2 cup Vegetable or Canola Oil
1 cup All Purpose Flour
1/2 cup Butter
1 - 2 cups finely chopped Yellow Onion
1 cup finely chopped Green Pepper
1 cup finely chopped Celery
1 tbsp Cajun or Creole Seasoning (I used Creole Kick)
1 tbsp W Sauce
3 - 5 Bay Leaves
1/2 cup Green Onions (tops diced)
1 - 4 cup fresh Parsley
Sea Food Stock:
2 tbsp Olive Oil
Shells from 1-2 pound large Shrimp
1 cup chopped Yellow Onions
2 Carrots, unpeeled and chopped
3 stalks Celery, chopped
2-3 Garlic cloves, minced
1/2 cup White Wine
1/3 cup Tomato Paste
1 tbsp Kosher Salt
1 1/2 tsp freshly Ground Black Pepper
10 sprigs fresh Thyme, including stems
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