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Rating: 3.9/5 (41 votes cast)

Meal Type: Dinner
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Medium
Cuisine: Cajun & Creole
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 632
% Daily Value**
Total Fat 47g
Saturated Fat 28g
Unsaturated Fat 2g
Cholesterol 232mg
Sodium 678mg
Total Carbohydrate 33g
Dietary Fiber 1g
Sugars 2g
Protein 19g
Vitamin A  39%Vitamin C  39%
Calcium  8%Iron  12%
Potassium  10%Vitamin E  8%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cajun Fettucine

Date Added: June 12, 2009
A wonderful dish that combines andouille, crabmeat, and crawfish into a savory pasta salad. A fantastic addition to any pot luck or church gathering.


3 cups Spinach Fettuccine cooked
1/4 lb Butter
1 tablespoon Garlic Chopped
1/4 cup Green Onion Chopped
1/4 cup Mushroom Sliced
1/2 cup Tomato Diced
1/2 cup Andouille Diced
1/2 cup Shrimp 50 count peeled and deveined
1/2 cup Crab Lump
1/2 cup Crayfish Cooked tails
1 oz Dry White Wine
1 tablespoon Lemon Juice
1 cup Heavy Whipping Cream
1/4 cup Red Bell Pepper Diced
1/4 lb Butter Chipped cold
1 tablespoon Parsley Chopped
Salt to taste
Pepper black to taste
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1. In a two quart heavy bottom sauce pan, melt butter over medium high heat.

2. Add garlic, green onions, mushrooms, tomatoes and andouille.

3. Saute three to five minutes or until all vegetables are wilted.

4. Add shrimp, crabmeat and crawfish. Cook for an additional ten minutes.

5. Deglaze pan with white wine and lemon juice, and continue cooking until volume of liquid is reduced to one half.

6. Add heavy whipping cream and, stirring constantly, reduce until cream is thick and of a sauce like consistency, approximately five minutes.

7. Add diced red bell pepper and chipped butter, two to three pats at a time, swirling pan constantly over burner.

8. Do not stir with a spoon, as butter will break down and separate if hot spots develop in the pan.

9. Continue adding butter until all is incorporated.

10. Remove from heat, add parsley and season to taste using salt and pepper.

11. Gently fold in cooked fettuccine and serve. May be chilled and served as a cold pasta salad.

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Dietary Notes:
This recipe is high in Vitamin A with 39% of your daily recommended intake per serving. This recipe is high in Vitamin C with 39% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Milk, Shellfish, Butter, Gluten, Mushroom, Bell Pepper, Tomato, Sulfites, Spring Onion, Garlic, Shrimp, Fructose Malabsorption, Beef, Onion allergies.
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