Wednesday, February 16, 2011

Cajun Fettuccine

1 lb.Andouille Sausage*
1 stick of butter (this was a little too much, I will use less next time)
1 pint of half-and-half
1 bunch green onions, chopped (tops, too)
8 cloves garlic, chopped
Creole seasoning to taste
1/2 lb. fettuccine

Cook pasta according to the directions on the package. Drain, then rinse under cool water. Drain again, thoroughly.

Slice the sausage and brown it.  Drain the grease and dispose.

Melt the butter in a large pot and saute onions and garlic for 3 minutes. Add the sausage and saute for 2 minutes. Add the half-and-half, then add several big pinches of Creole seasoning, tasting before the next pinch until you think it's right.

Cook for 5 - 10 minutes over medium heat until the sauce thickens. Add the pasta and toss well. Let it sit for 10 minutes or so over very low heat, stirring often. Serve immediately, with French bread and a nice dry white wine.

I got my idea for this recipe at Gumbo Pages.  There are a lot of great recipes there.

A word about the Andouille:  Pronounced an·dou·ille [an-doo-ee, ahn-dwee]  This is hard to find outside of Louisiana, from my experience.  The closest thing we've been able to find in the St. Louis area is Johnsonville Cajun Brats.  They aren't the same, but they are good in a pinch.  We stock up on these sausages when we visit Louisiana.