Ingredients:
1 lb. medium or large Shrimp, peeled and deveined
13 oz of Hillshire Farms Andouille Sausage or your favorite brand
1 Red Bell Pepper, diced small
1/2 Yellow Onion, diced small
1/2 large Yellow Bell Pepper, diced small
12 ounces Fettuccine Pasta
1 cup Heavy Cream
1 cup Chicken Stock
4 - 5 tbsp Olive Oil
1/2 tsp Dried Oregano
2/3 cup Parmesan, grated
1/2 cup Crushed Tomatoes
1 tsp Brown Sugar
2 Garlic Cloves
3 tsp Creole Seasoning ( I've used Ragin Cajun and
Tony Chachere's which is a little salty so if you are trying to watch sodium, use something with less salt)
Kosher Salt and Fresh Ground Black Pepper to taste
*Make sure you have a big pan*
Directions:
1. Dice your onions, peppers and set to the side
2. Slice the Andouille sausage and set to the side
3. Cook your Fettuccine noodles and set to the side.
4. With your uncooked shrimp in a bowl, add your oregano, a pinch of salt, black pepper, your creole seasoning and mix well. Set to the side
5. Add the olive oil to the pan and heat up on medium high heat.
6. Once up to temperature, add your shrimp and cook 2-3 minutes on each side and put on a plate.
7. Add more olive oil to the pan and cook your sausage. Once cooked put it on the same plate as the shrimp and set to the side
8. Add veggies to the pan, add the brown sugar, a little more creole seasoning (optional but I did), and Cook for 5-6 minutes.
9. On the last minute of cooking the veggies, add the garlic, the tomatoes, the heavy whipping cream, the chicken stock and stir.
10. Once it gets to a semi-boil, reduce your heat to medium and add the parmesan cheese. Allow the parmesan cheese to melt.
11. Once it thickens up, add the noodles to the pan and mix throughly.
12. Add the sausage and continue to mix throughly.
13. Add the Shrimp at the very end and remove from heat and mix up.
Move to a dish if you want, serve and enjoy!
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