Zydeco Pasta Razoos Recipes

ZYDECO STOMP CAJUN SHRIMP ALFREDO

Steps:

• 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.
• Meanwhile, season shrimp with Cajun seasoning, salt, and pepper.
• Melt butter in a large skillet over medium heat. Add shrimp and cook until pink and opaque, about 4 minutes. Transfer shrimp to a plate and set aside.
• Melt butter for Alfredo sauce in the same skillet. Cook garlic, stirring constantly, until fragrant, about 30 seconds. Add cream cheese cubes and Cajun seasoning. Whisk sauce to smooth out any large lumps. Slowly pour in milk, about 1/4 cup at a time, while continuing to whisk.
• Add Parmesan cheese, roasted pepper blend, and black pepper. Stir well to combine. Continue to cook and stir until sauce reaches desired thickness, 2 to 3 minutes. Remove from heat.
• Drain pasta and add to the skillet. Toss to coat evenly and top with shrimp. Serve garnished with parsley.

ZYDECO SAUCE

Steps:

• To make the sauce, combine the mayonnaise, horseradish, Worcestershire sauce, mustard, pepper sauce and red pepper flakes in a bowl. Mix well.
• Cover and refrigerate.

ZYDECO CHICKEN RECIPE - (3/5)

Steps:

• Using a pastry brush, coat chicken breasts with marinade. Refrigerate 30 min. Sprinkle the breasts with poultry seasoning. Prepare grill. Cook chicken breasts over direct high heat for 10 to 12 min. turning once during the grilling process. Heat olive oil in a large saute' pan over high heat. Place the sausage in the hot oil and cook 6 to 7 min, stirring every 2 to 3 min. add sliced mushrooms and cook 5 min. more, lower the heat to medium and add garlic. Cook for 3 minutes more. Add creole cream sauce and bring mixture to a simmer. Cook until the mixture becomes slightly thick. Stir green onions and fresh parsley, and remove from heat. Place chicken breasts on serving dishes and top with 1/3 to 1/2 cup of sausage cream sauce. Can be served with rice. NO-STICK GRILLING MARINADE: Place the egg yolks, creole mustard and vinegar in a food processor. Blend on medium speed for 1-2 minutes. Slowly drizzle oils into the mixture, 1 tablespoon at a time, add 1-2 tablespoon warm water. Once all the oil has been incorporated add season salt, garlic powder, white pepper, lemon pepper and celery salt until well incorporated. Store covered in refrigerator until needed. CREOLE CREAM SAUCE: Place all ingredients in a double boiler over medium high heat and reduce by half. POULTRY SEASONING: Combine all spices and mix well. Store in an air tight container or spice jar.