Smokin Daves Cafes Fiery Cajun Shrimp Alfredo Recipes

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHRIMP ALFREDO

Steps:

• Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce.
• Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce.
• Meanwhile, cook the pasta in boiling salted water according to package instructions.
• To the skillet, add cream, milk, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer.
• Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute.
• Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

SMOKIN' DAVE'S CAFE'S FIERY CAJUN SHIMP ALFREDO RECIPE

Steps:

• 1. Place the shrimp and 3 tablespoons Essence in a large resealable plastic bag and shake. Place the bag in the refrigerator while you prepare the sauce. 2. Heat a deep 3-quart skillet over medium-high heat. Add 1 tablespoon olive oil and the andouille sausage. Saute sausage for 2 minutes, stirring often. Add onions and saute for 2 minutes. Add crushed red pepper flakes and garlic and cook 1 minute. Add Worcestershire sauce. 3. Meanwhile, cook the pasta in boiling salted water according to package instructions. 4. To the skillet, add cream, milk, half & half, remaining Essence, black pepper, chili powder, and salt. Stir to a consistent color. Add butter and stir until melted. Stir in cheese until melted. Lower heat to a simmer. 5. Heat the remaining olive oil in another large skillet over high heat and add the shrimp. Saute shrimp for 1 to 2 minutes per side or until they just start to turn pink. Add the shrimp and cooked, drained pasta to the first skillet. Stir to combine and blend flavors, about 1 minute. 6. Serve in a large pasta bowl. Sprinkle with parsley and Essence for garnish.

SMOKED CHICKEN ALFREDO

Steps:

• Soak wood chips in water for 30 minutes so they don't catch fire.
• Preheat a smoker to 250 degrees F (120 degrees C).
• Transfer soaked wood chips to an aluminum pan and cover with foil. Poke holes in the top so the smoke can escape. Place chicken, unstacked, onto wire racks. Place the racks into the smoker.
• Smoke chicken until no longer pink in the center and juices run clear, 30 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat and let rest and cool enough to handle, about 10 minutes.
• While chicken cools, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; wipe the pan clean. Dice bacon. Dice cooled chicken.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain; transfer to a bowl.
• Melt 1 tablespoon butter in the same skillet used for the bacon over medium heat. Add garlic; cook and stir for 30 seconds. Saute mushrooms until soft, 5 to 7 minutes. Transfer to a plate. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add 1/2 cup butter to melt. Add cream and stir to combine.
• Pour the sauce into the empty pasta pot. Add Parmesan and mozzarella cheeses slowly until melted and combined. Heat over medium-low heat until thickened and reduced, 5 to 7 minutes. Taste and season with salt and pepper. Stir in mushrooms, bacon, and chicken. Add fettuccine and mix.