Ingredients:
1 lb uncooked medium shrimp, peeled and deveined
1 (12 ounce) packages fettuccine pasta, cooked
1/2 lb dried smoked sausage, chopped ( I use Andouille sausage for this)
1/2 cup butter
1 onions, chopped
2 tablespoons minced fresh garlic ( or to taste)
1 red bell peppers, chopped
3/4 cup diced celery
1 -2 tablespoon cajun seasoning ( use homemade or purchased, I use Emeril’s mix)
3 tablespoons flour
2 cups chicken broth
1 1/2 cups whipping cream ( unwhipped)
6 ounces Velveeta Mexican cheese, cubed
3 green onions, chopped
1/2 cup grated parmesan cheese
salt and black pepper
Directions:
In a Dutch oven cook the dry sausage over medium heat for about 8-10 minutes or until browned; remove the sausage, drain fat leaving about 1 tablespoon in the Dutch oven.
Melt the butter in the drippings over medium heat; add in shrimp; cook for about 4-5 minutes or until the shrimp turns pink; set the shrimp aside.
Add in onion, red bell pepper, and celery cook for 5 minutes adding in the garlic the last 2 minutes of cooking.
Stir in the Cajun seasoning and flour to the veggies; cook over medium heat 1 minute, stirring constantly.
Gradually stir in chicken broth; bring to a boil over medium-high heat, stirring constantly; boil for 1 minute, then reduce heat to low and stir in the whipping cream,.
Cook simmering for about 7-8 minutes.
Add in the Velveeta cubes, sausage and shrimp, stirring until the cheese melts.
Stir in the chopped green onions and Parmesan cheese; mix to combine, season with salt and pepper.
Serve over the cooked pasta.
Delicious!
Servings: 8
Time preparation: 45 min.
Time total: 85 min.