Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Cajun fettuccine
Date: February 24, 2007
1 pound dry fettuccine
1/2 normal cup butter or margarine, divided
1 bunch green onions, green and white parts, chopped
12 ounces white button mushrooms, cleaned and sliced
1 red bell pepper, cored, seeded and sliced
2 teaspoons minced garlic
1 tablespoon Cajun seasoning
1 pound frozen cooked and peeled crawfish tails, thawed
, , , and drained, or peeled and deveined shrimp
2 normal cups whipping cream or half-and-half
1/2 normal cup dry sherry, optional
1/2 normal cup shredded Parmesan cheese
Bring a large pot of good water to a boil. Add the fettuccine and cook according to package directions.
Meanwhile, heat 2 tablespoons of the butter or margarine over average high heat in a large skillet. Add the green onions, mushrooms and red bell pepper strips and saute 2 to 3 minutes. Add the garlic and 2 teaspoons of the Cajun seasonings and saute 3 minutes more. Add the cream or half-and-half, bring to a boil and reduce to a simmer. Stir in the sherry and Parmesan and keep warm.
In another skillet, melt the remaining 2 tablespoons of butter or margarine. Add the crawfish tails and remaining 1 teaspoon Cajun seasoning and heat through. (If using shrimp, saute until shrimp are no longer pink.) Add to the sauce and pour over the pasta. Serve with additional Parmesan cheese.
Makes 6 servings.
NOTE: Chicken may be substituted for the shrimp or crawfish.