HAVE A RECIPE?
- 1 pound breakfast sausage
- 1 pound bacon
- 1 package cream cheese
- 1 lb. pepper jack cheese
- 12 jalapeno peppers
- 1 8 oz package shredded cheese
- 1 cup Bisquick biscuit mix
Soak toothpicks in water for at least 30 minutes
Core out jalapenos and remove seeds or cut in half and remove seeds.
Stuff the pepper with cubed pepper jack cheese an cream cheese.
In a medium bowl, mix 1 lb. sausage, 1 cup Bisquick and shredded cheese. Mix thoroughly.
Take enough sausage mixture to make a thin patty a little bigger than your hand. Place
a prepared pepper in the middle of the patty and form the sausage around the pepper, pinching
the edges if needed to make sure the pepper is completely encased in the sausage mixture.
Wrap a piece of bacon around the sausage and secure with a water-soaked toothpick.
Cook on grill until sausage and bacon are completely cooked. Turn frequently to prevent burning on one side.
- 1 pound Tillamook Cheese any flavor or combination - jalapeno version is great
- 1 medium onion diced
- 1/2 cup cooking oil canola preferred
- 2 tbsp vinegar
- 1 pound ground beef browned with seasonings of choice
- 1 small can of green chilies diced
- 1 small can tomato sauce
- 2 dozen pistolette rolls or small sourdough French rolls
Scrape out the insides of pistolettes or French rolls until hollow.
Save the dough part for making bread crumbs.
Brown the ground beef and add your favorite seasonings or use 3/4
tsp salt, 1/2 tsp cayenne, and 1/2 tsp black pepper.
Combine all of the other ingredients with the brown meat.
Tillamook brand name is a mild cheddar cheese; if your supermarket does not
have it substitute with a similar mild cheddar cheese or jalapeño flavored
Fill the rolls with the mixture. Wrap individually in wax paper.
Bake 1 hour at 300° uncovered.
Serve in wax paper covers.
Buffalo Chicken Dip
- 2 - 8-oz bricks of Cream Cheese (softened)
- 8 ounces cubed grilled chicken breast (can use store-bought, already cooked)
- 3/4 cup Hot Sauce*
- 8 ounces shredded Cheddar Cheese
- Tortilla chips (optional)
Preheat oven to 375° degrees.
Mix all ingredients in a large bowl until well blended.
Add mixture to a medium oven-safe dish and spread evenly.
Bake for approximately 15 minutes.
Top with more shredded cheese.
Continue to bake for 5-6 more minutes.
Serve with tortilla chips.
Cajun Oyster Crackers
- 2 large packages oyster crackers
- 1 tsp dill seed
- 1 tsp lemon pepper
- 1 large package Hidden Valley Ranch
- 1/2 tsp garlic powder (or more to taste)
- 1 tsp lemon pepper, red pepper or Cajun Seasoning* or Seasoned salt or all of them or in combination
- 1 cup vegetable oil
- red pepper flakes (optional)
- salt to taste
Pour crackers in a gallon Ziploc bag.
In a medium bowl, combine and mix well the remaining next ingredients.
Pour the mixture into the bag covering the crackers. (Promise it will not
make the crackers soggy).
Shake bag and mix well.
Leave the bag with the crackers overnight on the table or counter.
Shake and turnover the bag 2 or 3 times before going to bed.
Ronnie & Amy Comier
Crawfish or Shrimp Pistolettes
- 2 1/2 pound crawfish tails or shrimp
- 2 ounces margarine for brushing
- 1 small stalk of celery or 6 ribs chopped fine
- 1 tbsp garlic cloves minced
- 3/4 cup chopped green onions (scallions)
- 8 ounces Velveeta cheese
- 1 tsp black pepper
- 1/2 tsp Season All or Cajun Seasoning*
- Enough flour and water to make a paste
- 2 1/2 stick butter or margarine
- 3 medium onions
- 1 cup bell pepper chopped fine
- 3/4 cup chopped parsley
- 2 cans mushroom soup or 1 cream of mushroom and 1 cream of shrimp
- 24 Pistolette rolls or dinner rolls large enough to be stuffed
- hot sauce to taste
- 1/2 tsp cayenne or more (optional)
- 1 small can or jar of pimentos (optional)
- 1 tsp Accent (optional)
This may look hard, but it is really easy to make!
First prepare the pistolettes rolls; cut off one end, about 1 1/2-inch thick,
and set aside.
Take a knife and cut a pyramid shape opening into the heart of the roll and
remove the middle of the roll. (Save this bread to make bread pudding.)
Keep the two pieces of roll together for an easier fit. Set aside.
Make a glue with 1 part flour and 3 parts water - Set aside.
In medium saucepan over medium heat melt the butter and sauté the onion,
bell pepper, celery and garlic until onions have wilted.
Add the seasonings along with the cans of cream of mushroom and/or cream of
Add the Velveeta cheese and stir until completely melted.
Add the crawfish/shrimp to the mixture. Note - you could chop the crawfish/shrimp
into smaller pieces as in a dip.
Bring to a boil then simmer about 10 minutes. Do not forget to stir to
prevent scorching. You could choose to add more or less cheese to achieve
your desired "pudding" consistency.
Add the parsley and green onions to mixture combining well. Once cooked set
aside to cool some.
Once cooled, fill the pocket of the bun with 1/4 cup of the filling.
Dip the nose of the bun in the "glue" of flour and water and attach it to
the same bun. Push the roll to the side of the tray to secure.
Stuffed Pistolettes may now be baked at 375°F until golden brown - about
20 minutes. If frying, drop into heated cooking oil until browned. Make sure
there is enough oil to cover the pistolettes. Drain fried pistolettes on
paper towels; serve hot.
The pistolettes can be frozen until needed. Remove from freezer one hour
before baking or frying. These are the best!
Sausage and Pecan Tarts
- 3 slices diced bacon
- 2 tbsp minced onions
- 2 ounces softened cream cheese
- 1 tsp light brown sugar
- 3 tbsp finely chopped pecans
- 2 1/2 tbsp finely chopped pecans
- 1/4 cup small diced andouillo or smoked sausage
- 15 Athens Mini Rollo Shells (1 box) or homemade mini shells
- 1 tbsp softened butter
- 1/4 tsp fresh chopped thyme leaves or 1/2 tsp dried
- 2 1/2 tbsp grated hot pepper cheese
In a medium skillet, saute bacon and andouille/smoked sausage over medium
high heat, stirring frequently until crisp. With slotted spoon, transfer to
a paper towel and drain.
Add onions to skillet and saute until just tender, drain.
In a small bowl, combine the bacon, sausage and onion, and place 1 tablespoon
of mixture into each Fillo Shell.
In a small bowl, combine cream cheese, butter, brown sugar and thyme, mixing
Stir in 3 tablespoons pecans, and place 1 heaping tablespoon cream cheese
mixture over sausage filling.
Top each with 1/2 teaspoon grated hot pepper cheese and ½ teaspoon of
remaining chopped pecans.
Bake in preheated 350°F oven for 5-7 minutes.
Beignets (French: Doughnut)
- 1/2 cup shortening
- 2 packages yeast
- 1 tsp salt
- 2 eggs, well beaten
- 1/2 cup sugar
- 6 1/2 cup plain flour
- 1 cup evaporated milk
- Powdered sugar (if desired)
Cream together shortening, sugar, and salt.
Add one cup boiling water and one cup milk. Set aside.
Mix yeast well in 1/4 cup warm water. Add this and beaten eggs to the
mixture and mix well.
Add 3 1/2 cups flour and beat with spoon. Add another 3 cups of flour and
mix. Put the dough in a greased covered container in the refrigerator.
When ready to fry, roll out dough 1/4 inch thick and cut into 3 inch squares
with a knife. Use knife to cut 1/2 inch slit in the middle of each square.
Fry in deep fat about 360° degrees until golden brown on both sides. Powdered
sugar may be sprinkled on top. Drain on paper towels.
Dough may be kept in refrigerator for a few days.
- 1 pound ground meat browned
- 1 can cream of chicken soup
- 1 bell pepper chopped
- 1 cup raw rice
- 1 can onion with beef stock soup
Mix together in greased 8x8 casserole dish.
Add 2 cans water soup size to the mixture.
Cover and bake at 350° degrees for 1 hour -- do not take lid off.
- 4 cups Pioneer Buttermilk Biscuit Mix
- 1 cup cold Sprite
- 1 cup lite sour cream
- 1/4 cup Butter
Melt butter in a bowl. Mix all ingredients together and form biscuit.
Mixture will be sticky. Do not overwork; this is a drop biscuit.
Coat the biscuit on both side with some melted butter and place on cookie
Bake at 375° degrees for 25 to 30 minutes.
Depends on size of biscuits
Red Beans & Rice
- 1 pound dried red kidney beans
- 1 medium bell pepper diced
- 1 pound smoked pork sausage 1/4 inch diced
- 4 cloves minced garlic
- 1 1/2 tsp salt
- 2 quarts water
- 1 medium yellow onion diced
- 4 ribs celery finely diced
- 6 strips thick cut smoked bacon finely cut julienne style
- 5 whole bay leaves
- 1 tsp cayenne pepper (optional)
If you have a large crock pot. Put all ingredients into pot and cook on high
for 8 hours.
Stove Top: Large heavy bottom pot.
Add beans to water and bring to boil for 45 minutes, stir occasionally.
Bring down to simmer for 4 1/2 hours covered.
Stir about every 30 minutes.
Last hour: put 5 cups rice to cook. 1/2 teaspoon of salt per cup of rice
When beans are done. Mash about 1/3 of mixture and blend in with remainder
Seven (7) Steaks
- 2 seven steaks
- 1 tsp onion powder
- 1 1/2 cup or more beef stock (beef bouillon and water)
- 1 large onion sliced in rings
- 1/2 cup canola or olive oil
- 1 tsp black pepper
- 1 tsp garlic powder
- 1/2 tsp red pepper or cayenne
- 2 tsp salt or more to taste
- 1 medium bell pepper (optional)
- 2 to 3 pods garlic (optional)
Wipe the steaks dry and season the seven steaks with salt, black pepper,
cayenne, garlic and onion powder or use any type Cajun Seasoning*
In a cast iron skillet, heat the oil over medium-high heat, add the steaks
and brown the meat on both sides. Remove the meat from the pan after
Using the same skillet, add the sliced onions, bell pepper and garlic.
Sauté until the onions are soft and starting to caramelize.
Return the steaks to the skillet and the add beef stock or water. There
should be enough stock or water to cover the meat mixture.
Stir to blend and then bring the mixture to a boil. Reduce the heat to
simmer. Cover and cook approximately one hour or until fork tender. The
water will reduce and the result will be a light brown oniony gravy. If the
gravy is to thin, move the lid on the skillet and allow some steam to escape
thereby reducing the thinness of the gravy.
Serve the gravy and meat over rice or creamed potatoes.
1 hour, 15 mins
- 1 stick butter
- 1/2 gallon milk
- 1 3/4 tbsp Cajun Seasoning*
- 1/2 tsp liquid Zataran's crab boil
- 1 package (8 oz.) softened cream cheese to room temp
- 2 cans shoepeg corn
- 3/4 cup flour
- 1 cup half & half
- 1 1/2 tbsp sugar
- 2 tsp parsley
- 1 1/2 to 2 pounds shrimp cut in bite size pieces
- 1 1/2 chopped chives
Cook flour in butter until light golden color.
Slowly add milk, half and half, and crab boil. Continue stirring.
Add seasonings and continue to cook using a medium heat. When liguid is just
below the boiling point, stirring continually, add cream cheese and heat
until smooth. Do not boil.
Add shrimp, corn, and parsley & chives. Allow to heat thoroughly. Serve hot.
Note: Crab boil - More is not better, the crab boil will overpower the
gentle and succulent flavor of the bisque.
Shrimp Fettuccine Alfredo
- 3 jars 16 oz Alfredo Style Pizza Sauce
- 1 1/2 pound fresh shrimp, peeled and deveined
- 1 cup butter melted
- 1 package 8 oz fettuccine pasta
- 1 small package of Mackenzie frozen veggies (such as onions, red peppers celery)
- 2 tbsp red pepper flakes
In a saucepan over low temp heat the Alfredo sauce.
Bring a large pot of lightly salted water to a boil.
Add pasta and cook for 11 minutes; drain.
Bring shrimp to a boil until they turn orange/pink.
Then place in bowl with melted butter.
Let shrimp marinate for 15-20 minutes and remove.
In a large skillet over medium heat, saute green and red peppers and onions
in small amount of oil.
Mix together the cooked pasta, shrimp, pepper-onion mixture and Alfredo
sauce with red pepper flakes.
Serve with a fresh salad and any fresh bread; French bread is really great
with this dish.
Gumbo, Etouffee, Etc.
- 1 fryer
- 1 chopped onion
- 1/2 sliced bell pepper
- 1 stalk of celery
- 2 tbsp shortening
- 3 tbsp sausage drippings
- 2 tbsp flour
- 3 qts water
- Cajun Seasoning*
- 1 lb sausage
- 1 bay leaf
- 1 dozen eggs
Boil chicken in 3 quarts water until done. Save the water.
Cut sausage in 1/4" slices and cook in a skillet on medium heat.
Remove sausage and save the drippings.
Make a roux in heavy skillet with shortening, sausage drippings, flour,
onion, bell pepper, celery, brown roux.
Pull chicken from boiled chicken and add back to the chicken stock along
with the bay leaf.
Add sausage to chicken stock, add roux to chicken stock.
About 30 minutes before serving, crack each egg and drop in the Gumbo.
Add Cajun Seasoning* to taste and simmer for 1 1/2 hours.
Best served on the second day.
- 2 lbs. Louisiana crawfish tails
- 2 onions, diced
- 1/4 bell pepper, diced
- 1 stick butter/margarine
- 2 tablespoons all-purpose flour
- salt and pepper to taste
Sauté onions and bell pepper in melted butter/margarine until vegetables are
soft enough to be almost pasty. This should be done over a medium fire.
Once vegetables are done, lower fire and add flour. Mix in flour with vegetables.
(This should be a pasty mix.)
Cook this for about 10 to 12 minutes. Do not allow this to stick to the pot.
Add in the crawfish and stir into the mix of vegetables and flour.
Season to taste.
Add water or ice to bring etouffée to desired consistency.
Garnish with either chopped parsley or chopped onion tops.
- 1/4 cup cooking oil
- 1/2 cup bell peppers
- 1 large piece of salt meat
- 1 cup onions
- 1/2 cup celery
- 5 large red potatoes cut in half
- Salt and pepper to taste
- File' to taste
- Cayenne pepper to taste
Boil salt meat on the side for about 20 minutes; then cut into small
While that's boiling heat oil and saute onions, bell pepper, and celery for
just about 5 minutes into a nice size soup pot.
Throw in your salt meat with about 2 cups of water. At this time you can add
some salt, pepper, and cayenne pepper. Let this boil for about 15 minutes.
In the meantime while boiling, cut your potatoes in half.
After about 15 minutes throw in potatoes with some more water; enough for
the potatoes to be able to boil and add more salt and pepper.
If you like, cover it but not to tightly.
Add 1 to 2 cups more of water if needed.
After potatoes are boiled turn off heat and add about one teaspoon of file.
If you are feeding more than 4 to 5 people just add more of all the
ingredients and add more water.
Serve over rice.
- 3 qts water
- 1 chopped onion
- 1/2 sliced bell pepper
- 1 stalk of celery
- 3 chopped cloves of garlic
- 3 tbsp oil
- 3 tbsp flour
- 1 1/2 tsp Cajun Seasoning*
- 1/2 pt Oysters
- 1 lb Shrimp
- 1 tsp Filé
- 1 can of crabmeat (Fresh crabmeat is better)
- 1 bay leaf
Saute onion, bell pepper, celery, garlic and Cajun Seasoning*
in skillet over medium heat until the onions are clear.
Add oil and flour and stir until roux turns dark.
Heat water in pot and add roux, add bay leaf, add shrimp and cook for 15
Add oysters and crabmeat and cook for 5 minutes.
Old Fashioned Jambalaya
- 1 1/2 lbs cubed beef
- 3 tbsp bacon drippings
- Cajun Seasoning*
- 2 tbsp flour
- 2 chopped medium onions
- 1 cup chopped green onions
- 2 tbsp chopped parsley
- 2 minced cloves of garlic
- 2 cups rice
- 2 1/2 cups of water
- 3/4 tsp red pepper
Brown meat in bacon drippings, then remove.
Add flour to make roux.
Add onions, parsley, garlic and cook until veggies are soft.
Add water and rice.
Sprinkle Cajun Seasoning*.
Add browned meat and red pepper, bring to a boil then lower heat to a simmer
and cover for 1 hour.
Remove lid and let cook until rice dries a little.
Tee Wayne's Jambalaya
- 3 cups rice
- 1 1/2 pounds smoked sausage
- 6 cups water
- 1 tbsp granulated garlic
- 1/2 cup vegetable oil
- 2 1/2 pounds pork backbone
- 1 pound yellow onions
- 2 tbsp salt
- fine black pepper to taste
- 1 tsp Accent
- red pepper to taste
Add oil to pot and fry pork until the oil clears up.
Add sausage. Fry sausage till oil clears again and remove oil.
Add onions and seasoning on low flame and cook until the onions become
Add water and bring to boil.
Skim grease off the top with spoon (I sometimes use paper towels) and finish
seasoning to taste.
Bring jambalaya to rolling boil and add rice.
Stir for 7 minutes and lower fire to lowest setting and cover for 10
Run water to bottom of pot and cover for 20 minutes.
Flip and serve.
- 1 pound andouille (Cajun) or mild smoked pork sausage, sliced 1/4-inch thick
- 1 pound ground Italian sausage (mild)
- 1 1/2 pound boneless skinless chicken thigh meat, cubed
- 1 pound cubed ham
- 2 cups onions, diced
- 2 tbsp minced fresh garlic
- 1/2 tbsp ground black pepper
- 1/2 tbsp red pepper
- 3/4 tbsp basil leaves
- 5 cups chicken stock
- 3 cups long grain rice
- 1 cup bell pepper, diced
- 1/2 cup Cajun Seasoning*
- 1/2 tbsp white pepper
- 3/4 tbsp thyme leaves
- 3 to 4 medium bay leaves
- 1 beer
- 1/2 cup chopped parsley leaves
Season chicken thighs generously with Cajun Seasoning* the night before.
The most important thing is to use the right equipment; any heavy bottom pot
or cast iron Dutch oven.
Use high heat to preheat the pot and add the sausage. With a large spoon,
constantly move the sausage from the bottom of the pot. Brown the sausage,
but be careful not to burn the meat; remove sausage.
Using excess sausage drippings, add chicken thigh meat and brown the chicken
on all sides (you may need to add some oil to pan to sauté). Again use the
spoon to scrape the meat from sticking and burning to the bottom of the pot.
Be careful not to over cook the thigh meat to the point that it shreds, then
Add Italian sausage and start to brown adding onions and bell peppers when
sausage is half way browned. (You may need to add a little oil again).
Add red, black and white peppers to mixture and cook until veggies are
translucent, about 5-7 minutes over medium-high heat. Again use the spoon to
scrape the meat from sticking and burning to the bottom of the pot.
Add the ham and garlic and cook for another minute stirring and scraping
bottom of pot to not scorch garlic. Add the remaining Cajun Seasoning*,
thyme, basil and bay leaves; stir.
Return chicken and sausage to pot; mix and fold.
Cook over low heat for 10 minutes. This will give the seasonings time to
release their oils and flavors.
Add beer to de-glaze pan scraping about 2 minutes.
Add the stock and bring to a boil.
Add the rice and fold in.
Return to a slow boil and cook UNCOVERED for about 5 minutes stirring and
scraping pan bottom so rice does not stick and burn to pan bottom.
Mix in parsley. Reduce heat to the lowest possible setting and simmer,
COVERED, for at least 30-35 minutes. Do not remove the cover while the rice
After uncovering there may be some liquid remaining on top. Fold rice
(DO NOT STIR).
Turn off heat and let stand till liquid is absorbed. Remove bay leaves.
On The Grill
Cajun Pork Roast
- 5 pounds pork roast
- red pepper flakes
- 1 can beer
- 10 to 12 cloves of garlic
- BBQ rub or sauce
Use a paring knife or boning knife to make pockets in the roast. Insert the
knife and cut a pocket about 3 inches deep. Fill the pocket with red pepper
flakes. Then plug the hole with a clove of garlic. Do this all over the
Coat the roast with your favorite BBQ rub or sauce. Wrap in a cup towel or
similar cloth. This will keep the rub or sauce on the roast while it
marinades in the beer.
Place the roast in a plastic zip bag and pour in the beer. Put the roast in
the refrigerator and let it marinade at least over night. A full day of
marinading is even better.
Then cook it slowly on a grill until it is done, about 2 hours. If you have
an electric spit on your grill, this is a great time to put it to use.
When the roast is done, slice it and serve with a little of your favorite
BBQ sauce dribbled over it. If you are sensitive about spicy food, just
scrape away the red pepper flakes when you come to them. The meat will not
be hot but it will have absorbed the flavor of the pepper flakes.
- 1 boneless chicken breast
- 1/2 small onion sliced
- 1/2 sliced bell pepper
- 1/2 tsp Cajun Seasoning*
- 1/4 stick butter
- 1/2 cup Italian salad dressing
Place cast iron skillet on grill heated to medium heat.
Add butter and allow to melt.
Add chicken breast, cover with onions, bell pepper, Cajun Seasoning* and
Italian salad dressing.
Cook until done.
Grilled Portobello Mushrooms
- 4 large Portobello mushrooms
- 1 Cup Italian salad dressing
- 2 tbsp Cajun Seasoning*
Combine Italian salad dressing and Cajun Seasoning*, baste mushrooms with
mixture and allow to rest.
Place mushrooms on grill heated to medium heat, grill for roughly 3 minutes
on each side.
- 1 4 lb fillet of Fish (Redfish) with scales on the skin
- 2 tbsp minced garlic
- 2 tbsp Cajun Seasoning* rub
- 2 tbsp olive oil
- 1/3 cup melted butter
- 3/4 cup vinegar or Italian salad dressing
- 1 juice of a lemon
Spread minced garlic over the meat of the fillet.
Lightly sprinkle Cajun Seasoning* and refrigerate for about 1 hour.
Place fillet (scales down) on grill at medium heat and baste with melted
butter and lemon juice.
Close grill and cook for about 45 minutes
On The Grill
- 1/2 cup butter
- 1 pkg (8 oz.) cream cheese
- 1 cup half & half
- 1/3 cup Parmesan cheese
- 1 tbsp garlic powder (optional)
- pepper to taste
In a medium sauce pan, melt butter.
Add cream cheese. (Cut into 4 pieces to melt easier.)
Once butter and cream cheese are mixed well together, add the cup of half
& half, Parmesan cheese, garlic powder and pepper. Stir all until well
After it's mixed well and saucelike, take it off the burner and set aside to
thicken. Stir every few minutes.
Chicken & Dumplings
- 1 whole chicken
- 4 red potatoes
- 1 quart whole milk (more or less)
- 2 cans Butter Me Not Biscuits
- 2 sweet onions
- 1/2 stick butter (4 tbsp butter)
- garlic clove
- 1/2 large spoon Accent
- bunch of parsley
- salt and black pepper to taste
Boil the whole chicken in a big size pot with a lid until the meat can be
pulled off the bone. De-bone the chicken and skim off most of the fat from
Add a cup of water and bring to a boil adding the chopped onions, celery,
garlic, and accent.
Boil gently until the celery is sort of soft; then add the parsley, cubed
potatoes and cook until the potatoes are nearly done.
Add the chicken chunks and some bones and boil until the potatoes are cooked
Mash out the biscuits and cut them into about one-quarter inch cubes and
toss them into the boiling pot. Cover and let them boil until they are done
(approximately 15 minutes).
Taste the broth and add salt and pepper.
Add 1/2 of the milk and bring to a cool simmer (don’t boil it) for a little
while and let the dumplings soak up some juice. If the broth gets a little
too thick add more milk and simmer it 10 or so minutes.
Turn the heat down real low and let the dish rest for a while; then serve it
- 1 onion chopped
- 1 stalk celery
- 1 pound crab meat
- 1 pound crawfish
- 1 can cream of mushroom
- 1 package cream cheese
- 1/2 stick butter (4 tablespoon)
- 1 bell pepper chopped
- Green onion scallions chopped
- 1 pound shrimp
- 2 cups cooked rice
- 1 roll Ritz crackers
- 1 package shredded cheese
Melt butter in large skillet or deep pot Magnalite (works well).
Add onions, bell peppers, celery, green onions and seafood. Saute until
onions are clear then add cream of mushroom soup.
Add heat for about 2 minutes then add cream cheese. Cook until cream cheese
Pour seafood mixture into deep casserole dish.
Add cooked rice, then crumble Ritz crackers on top and cover with shredded
Bake in a 350° oven for about 20 minutes until cheese on top is melted.
Let cool for 2 to 3 minutes.
This dish is very good on its own but garlic bread would be a good addition.
- 12 oz. penne pasta
- 1/4 cup butter
- 2 tbsp extra-virgin olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 lb. portobello mushrooms, diced
- 1 lb. medium shrimp, peeled and de-veined
- 1 (15 oz.) jar Alfredo sauce (or from the recipe above!)
- 1/2 cup grated Romano cheese
- 1/2 cup cream
- 1/4 cup chopped parsley
- 1 tsp cayenne pepper to taste (optional)
- Salt & pepper to taste
Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes or until al dente. Drain
Meanwhile, melt butter and olive oil together in a saucepan over medium heat.
Stir in onion and cook until softened and translucent, about 2 minutes.
Stir in garlic, red bell pepper and mushrooms. Cook over medium-high heat
until soft, about 2 minutes more.
Stir in shrimp and cook until firm and pink.
Pour in Alfredo sauce, Romano cheese and cream. Simmer, stiring constantly
until thickened, about 5 minutes.
Season with cayenne, salt and pepper to taste.
Stir drained pasta into the sauce and serve sprinkled with chopped parsley.
*Cajun seasoning: We are blessed with many seasoning combinations that would
be considered "cajun," including Tony Chachere's, Slap Ya' Mama, Cajun Creole,
McCormick, Louisiana Fish Fry, Castella Cajun Seasoning, and many others.
Some locals even make their own!
The same thing is said about hot sauces. There are many in the area and each
is someone's favorite!
AscensionParish.com does not specifically endorse or promote any specific
product. Use the one you like the best!
Photos are a representative example and not necessarily a photo of the actual