Zydeco Stomp Cajun Shrimp Alfredo Recipes

ZYDECO STOMP CAJUN SHRIMP ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
• Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
• Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
• Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
• Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

ZYDECO STOMP CAJUN SHRIMP ALFREDO

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
• Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
• Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
• Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
• Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

BOUDREAUX'S ZYDECO STOMP GUMBO

Steps:

• Heat oil in a medium skillet over medium-high heat, and cook chicken until no longer pink and juices run clear. Stir in sausage, and cook until evenly browned. Drain chicken and sausage, and set aside.
• In a large, heavy saucepan over medium heat, blend olive oil and flour to create a roux. Stir constantly until browned and bubbly. Mix in garlic, and cook about 1 minute.
• Gradually stir chicken broth and beer into the roux mixture. Bring to a boil, and mix in celery, tomatoes, sweet onion, diced tomatoes with green chile peppers, red chile peppers, parsley, and Cajun seasoning. Reduce heat, cover, and simmer about 40 minutes, stirring often.
• Mix chicken, sausage, and shrimp into the broth mixture. Cook, stirring frequently, about 20 minutes.

CAJUN SHRIMP ALFREDO

Steps:

• Cook pasta following package directions, about 12 minutes.
• Add peas to pasta water for last 2 minutes of cook time.
• Drain and return to pot.
• Meanwhile, heat oil in a large non-stick skillet over medium heat.
• Cook onion and garlic for 3 minutes.
• Stir in Cajun Seasoning and cook 1 minute.
• Stir in shrimp and cook 2 minutes and set aside.
• Melt butter in a medium saucepan over medium heat.
• Whisk in flour and cook, whisking, for 1 to 2 minutes.
• Slowly whisk in broth and milk.
• Bring to a simmer and cook 3 minutes.
• Stir in remaining 2 teaspoons Cajun Seasoning and Gruyere until smooth.
• Pour into pasta pot along with shrimp mixture.
• Toss to coat and serve immediately.