This post is the initial post in a week long series I am doing with the Creole Contessa – Cajun week. Honestly, this was just an awesome excuse to cook a whole lot of Cajun dishes. Truth be know, Cajun is my favorite cuisine. Even more than Mexican or Southwest. I think it is the spice. Not spicy, just enough kick to make it tasty – a combination of flavor and complexity.
Today the Creole Contessa has decided to make one of her favorite dishes, Fried Corn with Shrimp. This is one of the simplest, but flavorful dishes around. I serve this dish warm or cold.
Why do they call it Rattlesnake Pasta? Does anyone know? I love this dish and when I see it on a menu, which is not very often, I order it. So enjoy my initial offering and please also check out the offering from the Creole Contessa.
- 1 tbsp butter
- 2 tbsp canola oil
- 2 lbs chicken boneless, skinless, dark meat
- 2 tbsp Cajun seasoning
- 1 (12-ounce) package fettuccine
- 1 lb Chicken Andouille sausage, chopped
- 1/2 cup butter
- 1 medium onion, chopped
- 1/2 red & yellow bell pepper, chopped (I couldn’t find the green pepper in my fridge)
- 4 celery ribs, chopped
- 4 garlic cloves, minced
- 1/2 teas red pepper flakes
- 1 1/2 tbs salt-free Cajun seasoning
- 3 tbs all-purpose flour
- 2 cups chicken broth
- 1 1/2 cups Evaoprated Milk
- 2 oz of my Faux Monterrey Jack cheese
- 4 oz of quesadilla cheese
- 1/3 cup grated Parmesan cheese
In a large Dutch oven over medium heat, heat oil until shimmering. Season the chicken with the first Cajun seasoning. Brown chicken on both sides for 5 – 10 minutes. Place on a baking tray and cook in a 350 degree oven for 15 minutes. Put in a bowl and set aside. Cook sausage 10 minutes, until browned. Add to chicken in bowl.
Meanwhile, prepare fettuccine according to package directions; drain and set aside.
In the same pot, melt the butter. Then, add onion, pepper, celery, and red pepper flakes. Cook over medium heat 10 minutes.
Stir in Cajun seasoning and flour and cook 1 minute. Slowly stir in chicken broth, whisking to avoid clumps. Increase heat to medium-high heat and bring to a boil for 1 minute.
Reduce to a simmer and stir in evaporated milk and cheeses; stir to melt cheese.
Stir in reserved chicken and sausage to the pasta. Toss to coat evenly. Enjoy!