Recipes from Cajun Country :: Cajun Potato, Noodle and Rice Dishes
1 lb. dry fettuccine
1/2 c. butter or butter-replacement, divided
1 bunch green onions, green and white parts, chopped
12 oz. white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 tsp. minced garlic
1 Tbsp. Cajun seasoning
1 lb. frozen cooked and peeled crawfish tails, thawed
and drained, or peeled and deveined shrimp
2 c. whipping cream or half-and-half
1/2 c. dry sherry, optional
1/2 c. shredded Parmesan cheese
Bring a large pot of water to a boil. Add the fettuccine and cook according to pkg. directions.
Meanwhile, heat 2 Tbsp. of the butter or butter-replacement over med. high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 mins. Add the garlic and 2 tsp. of the Cajun seasonings and saute 3 mins. more. Add the cream or half-and-half, let it come to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.
In another skillet, melt the remaining 2 Tbsp. of butter or butter-replacement. Add the crawfish tails and remaining 1 tsp. Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.
Makes 6 servings.
NOTE: Chicken may be substituted for the shrimp or crawfish.
