Friday, April 25, 2008

Cajun Pasta

Here's one of our favorite dishes from my Southern Living cookbook - Cajun Pasta. I didn't have green or red peppers on hand, so I used mushrooms which I love.

Cajun Pasta
from Southern Living Cookbook Classics

1 1/2 cups water
1/2 pound unpeeled medium-size fresh shrimp
2 skinned and boned chicken breast halves, cut into 1/4-inch strips
1/2 pound andouille or Cajun smoked sausage, sliced
1/2 cup chopped onion
1 clove garlic, minced
1 tablespoon olive oil
1/2 cup dry white wine (I used red wine and it turned out fine)
1/2 cup chicken broth
1 teaspoon all-purpose flour
1 cup whipping cream
1 tablespoon Cajun or Creole seasoning (I used Emeril's Essence)
2 tablespoons tomato paste
1 teaspoon cracked pepper (optional)
1 green pepper, cut into thin strips
1 sweet red pepper, cut into thin strips
1 (16-ounce) package fettuccine, uncooked

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turns pink. Brain; rinse with cold water. Peel shrimp, and devain, if desired. Set aside.

Cook chicken and next 3 ingredients in olive oil in a large skillet over medium-high heat, stirring often, until meat is lightly browned; remove chicken mixture from skillet and set aside.

Add wine to skillet. Bring to boil; reduce heat and simmer 3 to 5 minutes or until wine is reduced to 1/4 cup.

Combine chicken broth and flour, stirring until smooth. Add chicken broth mixture, whipping cream, Cajun seasoning, tomato paste, and if desired, cracked pepper to skillet. Bring to a boil. Reduce heat, and simmer 20 minutes.

Add chicken mixture and pepper strips; cook until thoroughly heat. Keep warm.

Cook fettuccine according to package directions; drain. Combine fettuccine and chicken mixture. Toss gently.

Serves 6 to 8.

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