Eating Lunch At Home
i made cajun shrimp and sausage alfredo over linguini for lunch today. it makes a bunch and is also really good leftover. my plan is to eat it for lunch all week. this is my attempt to resist eating out for lunch this week. maybe if i know that i have something good to eat and already made in the fridge i will just go home for lunch. this is the theory at least, but i know it doesn't always work because eating lunch out is more about the event for me than it is about the food. don't get me wrong the food is important too, but i'm just as happy eating lunch out at mcdonald's as i am eating lunch in an expensive restaurant. anyway, all that to say here's the recipe for my lunches this week...
recipe from the march 2005 issue of Southern Living
1 pound shrimp, peeled
12 ounces fettucine
1/2 pound andouille sausage, chopped
1/2 cup butter
1 medium onion, chopped
1 small green bell pepper, chopped
4 celery ribs, chopped
4 cloves of garlic, pressed
1 1/2 tablespoon cajun seasoning
3 tablespoons flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces velveeta
3/4 cup green onions, chopped
1/3 cup grated parmesan cheese
3 tablespoon fresh parsley, chopped
Prepare fettucine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in dutch oven,. Set sausage aside.
Melt butter in drippings in dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add velveeta, sausage, and shrimp, stirring until cheese melts.
Stir in chopped green onions, parmesan cheese, and parsley. Serve over hot cooked fettucine.
recipe from the march 2005 issue of Southern Living
1 pound shrimp, peeled
12 ounces fettucine
1/2 pound andouille sausage, chopped
1/2 cup butter
1 medium onion, chopped
1 small green bell pepper, chopped
4 celery ribs, chopped
4 cloves of garlic, pressed
1 1/2 tablespoon cajun seasoning
3 tablespoons flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces velveeta
3/4 cup green onions, chopped
1/3 cup grated parmesan cheese
3 tablespoon fresh parsley, chopped
Prepare fettucine according to package directions; drain pasta, and set aside.
Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in dutch oven,. Set sausage aside.
Melt butter in drippings in dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add velveeta, sausage, and shrimp, stirring until cheese melts.
Stir in chopped green onions, parmesan cheese, and parsley. Serve over hot cooked fettucine.
1 Comments:
Somer,
Thanks so much for all these posts. We really feel like we are keeping up with your lives as we read about what you are doing, feeling, thinking, eating.
Missing you all
Sue
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