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Recipe for :

Cajun Fettuccine

This is one of the recipes that has been provided by Shirley Cline from San Fransisco.


3 cups cooked spinach fettuccine
1/4 lb. butter
1 tbsp chopped garlic
1/4 cup chopped green onions
1/4 cup sliced mushrooms
1/2 cup diced tomatoes
1/2 cup diced andouille or any smoked sausage
1/2 cup peeled and deveined shrimp
1/2 cup lump crabmeat
1/2 cup cooked crawfish tails (or lobster tail meat)
1 oz. dry white wine
1 Tblsp. lemon juice
1 cup heavy whipping cream
1/4 cup diced red bell pepper
1/4 lb. cold butter (in pieces - pats)
1 Tblsp. chopped parsley
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. Sauté three to five minutes or until all vegetables are wilted. Add shrimp, crabmeat and crawfish. Cook for an additional 10 minutes.

Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced by half. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately 5 minutes. Add diced red bell pepper and chips of butter, two to three pats at a time, swirling pan constantly over burner. Do not stir with a spoon, as butter will break down and separate if hot spots develop 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.

Serves 4

Shirley Cline