"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Rajin Cajin Recipe

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This recipe for Rajin Cajin, by , is from Tammy's Collection of Recipes Through the Years, 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!

Tammy Giesick


12 ounces fettuccine pasta. ( I like to use Angel hair pasta.)
pound peeled and deveined raw shrimp
2 teaspoons crushed fresh garlic
4 ounces smoked sausage ring, thinly sliced
cup chopped onion (Use more if you like.)
cup chopped green bell pepper (Use more if you like.)
1 can (14 ounces) stewed tomatoes, crushed
1 teaspoons Cajun seasoning (or more to taste)

1. Cook the pasta al dente according to package directions.
2. While pasta is cooking, rinse the shrimp with cool water and pat them dry with paper towels.
3. Coat a large nonstick skillet with olive oil cooking spray, and place over medium-high heat. Add the shrimp, garlic, and sausage, and stir-fry for 4 minutes, or until the shrimp and sausage are nicely browned.
4. Add the onions and peppers to the shrimp mixture, and stir to combine. Reduce the heat to low, and add the tomatoes, including their juice, and the Cajun seasoning. Cover and simmer for 10 minutes or until the onions and peppers are tender. If your pasta is done before this is, drain well, return to the pot, and cover. (If they are finished several minutes before the sauce, I drizzle a tablespoon, or a tad bit more, of olive oil on them, and toss them gently to coat them to keep them from sticking. Most of the time, however, I time them so they are finished when the sauce is.)
5. Add the drained pasta to the sauce, using ALL of the noodles, and toss gently to mix well. Serve hot.




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