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Cajun Chicken, Shrimp, and Sausage Pasta Recipe

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This recipe for Cajun Chicken, Shrimp, and Sausage Pasta, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Chantell Gipson


lb. Fettuccine, cooked
2 tbsp. Olive Oil
1 lb. Large Shrimp, peeled & deveined
1 tbsp. Essence Seasoning
2 tsp. Essence Seasoning
1 Hot Links, or Smoked Turkey Sausages, sliced and quartered
c. Green Pepper, diced
c. Yellow Onion, diced
1 tbsp. Garlic, minced
c. Chicken Stock
1 tsp. Dried Thyme
1 tsp. Dried Basil
c. Heavy Whipping Cream
c. Grated Parmesan
2 tbsp. Paprika
2 tbsp. Salt
2 tbsp. Garlic Powder
1 tbsp. Black Pepper
1 tbsp. Onion Powder
1 tbsp. Cayenne Pepper
1 tbsp. Dried Oregano
1 tbsp. Dried Thyme

Heat 1 tbsp. of olive oil over medium-high heat in a large saute pan. Season the shrimp with 2 tsp. of the Essence. Place the shrimp in the pan and saute until almost done. Do not overcook, as they will continue to cook once added to the sauce. Remove the shrimp from the pan and set aside. Place the remaining tbsp. of olive oil in the saute pan and add in the onion and bell pepper, stirring occasionally until the onions are translucent, about 3 minutes. Add the sausage and cook another minute. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape the bottom of the pan with a spoon to remove any browned bits that have formed. Add the thyme, 1 tbsp. of Essence and tsp. of salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and add in the pasta. Continue to cook the sauce and pasta, stirring occasionally for about 3-5 minutes. Remove from the head and add the basil and Parmesan. Serve and Enjoy!




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