Cajun Fettuccine Recipe
Creole sausage, blackened shrimp, and grilled chicken sautéed with bell peppers and onions with fettuccine tossed in our bayou cream sauce.
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Ingredients
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Protein
Vegetables
Pasta
Sauce
Method
Preparation
- 1
Cook the Fettuccine
In a large pot, bring salted water to a boil. Add fettuccine and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Protein
Slice the Creole sausage into rounds and cut the chicken breast into bite-sized pieces. Season the shrimp with Cajun seasoning.
Cooking
- 3
Sauté the Sausage and Chicken
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the sliced sausage and chicken pieces. Cook until browned and cooked through, about 5-7 minutes. Remove from the skillet and set aside.
- 4
Cook the Shrimp
In the same skillet, add the remaining tablespoon of olive oil. Add the seasoned shrimp and cook until they turn pink and opaque, about 3-4 minutes. Remove from the skillet and set aside.
- 5
- 6
Make the Bayou Cream Sauce
Pour in the heavy cream and chicken broth into the skillet with the sautéed vegetables. Stir in the Cajun seasoning and bring to a simmer. Cook for about 5 minutes until slightly thickened.
- 7
Combine Everything
Add the cooked fettuccine, sautéed sausage, chicken, and shrimp to the skillet. Toss until everything is well coated in the sauce. Stir in grated Parmesan cheese until melted and combined.
- 8
Season to Taste
Adjust seasoning with salt and black pepper to taste. Mix well.
Serving
- 9
Plate the Dish
Divide the Cajun fettuccine among plates and garnish with additional Parmesan cheese if desired. Serve hot.