Tuesday, July 10, 2012

Cajun Alfredo Pasta

Photo courtesy the Cooking Corner.
   My youngest son used to cook in a local seafood restaurant and one night he brought home a pasta dish that I fell in love with. It was an Alfredo sauce with Andouille sausage and Cajun spices over fettuccine noodles. The flavors were just amazing. 
     He told me the basics and I took it from there. I used what was in the kitchen and since it was a Cajun dish, I added the bell peppers and threw in some celery salt. (I didn't have the real thing on hand.) It was also served it over angel hair since that was the pasta available. 
    The dish came out very good with lots of flavor, but for the recipe below I have increased the Alfredo sauce so it has a creamier texture.

Cajun Alfredo Pasta
1 T. olive oil
1/4 cup onion, diced
3 garlic cloves, diced
1 to 1-1/2 cups red and/or green bell peppers, chopped
2 lb. Andouille sausage, cut in 3/4-inch pieces on a slant
1/8 tsp. celery salt
1/2 tsp. thyme
sprinkle of crushed red pepper
1 tsp. Cajun spice
1 or 2 -16 oz. jar of Alfredo sauce (If you like it creamy use additional 1/2 jar)*
1 cup cooked chicken, deboned and chopped into 1-inch chunks

    Heat oil in large skillet with lid over medium heat. Add onions, bell peppers and crushed red pepper. Sprinkle with salt and pepper; saute' about 5-6 minutes. Add garlic, sprinkle with celery salt and continue cooking, stirring, another 3-4 minutes.

    Add sausage and Cajun spice, stirring to combine. When meat is lightly browned and veggies are tender, stir in Alfredo sauce. Reduce heat and add chicken. Stir well and let simmer for about 10 minutes. Serve over cooked pasta.

Serves 5-6.

*Use remaining Alfredo sauce in place of marinara sauce on a BLT pizza.
Note - Chicken quarters had been on sale, so I put 3 of them in the crockpot the night before for this recipe and then pulled it when it was cool.
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