Andouille Chicken Sausage Alfredo With Shrimp

Andouille Chicken Sausage Alfredo With Shrimp

Creamy and delicious Alfredo with sauteed Andouille chicken sausage, shrimp, and peppers.

Ingredients

  • 1 pound Andouille chicken sausage, sliced ½ inch thick
  • 1 pound unpeeled, jumbo-size fresh shrimp
  • 1 16 oz package fettuccine
  • 3 Tablespoons butter
  • 1 medium onion, diced
  • 1 small green bell pepper, diced
  • 1 small red pepper, diced
  • 3 celery ribs, sliced (about 1 cup)
  • 4 garlic cloves, minced
  • 1 tablespoon Cajun seasoning
  • 3 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 1 1/2 cups half and half
  • 6 ounces pasteurized prepared cheese product, cubed (white American
  • 1/3 cup grated Parmesan cheese
  • 3 tablespoons chopped fresh parsley

Directions

  1. Peel shrimp, leave tails on and devein. Set aside.

  2. Prepare fettuccine according to package directions, drain, set aside.

  3. Cook sausage in a heavy deep skillet over medium heat 10 minutes or until browned; remove sausage, drain oil.  Set sausage aside.

  4. Melt butter in same skillet over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, set aside.

  5. Add onion and next 5 ingredients, cook, stirring often over medium heat 10 minutes. 

  6. Stir in Cajun seasoning and flour. Cook over medium heat stirring constantly 2-3 minutes. 

Share this recipe