Cajun Fettuccine

From Recidemia
Jump to: navigation, search

Cajun fettuccine

salt And Cracked black pepper to Taste

In a 2 Quart Heavy Bottom Sauce Pan, Melt butter Over Medium High Heat.Add

garlic, green onions, Mushrooms, tomatoes And Andouille. Saute Three toFive

Minutes or Until All Vegetables Are Wilted. Add Shrimp, Crabmeat AndCrawfish. Cook For an Additional 10 Minutes.

Deglaze Pan With white wine And lemon juice, And Continue Cooking UntilVolume of Liquid is Reduced to One/Half. Add heavy whipping cream And,Stirring Constantly, Reduce Until Cream is Thick And of a Sauce LikeConsistency, Approximately 5 Minutes. Add Diced Red bell pepper AndChips Of

butter, Two to Three Pats at a Time, Swirling Pan Constantly OverBurner. Do

Not Stir With a Spoon, as butter Will Break Down And Separate if Hot SpotsDevelop in The Pan. Continue Adding butter Until All is Incorporated.Remove From Heat, Add parsley And Season to Taste Using salt And pepper.Gently Fold in Cooked fettuccine And Serve.