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Cajun Seafood Fettuccine



CAJUN SEAFOOD FETTUCCINE
Village Tavern Restaurant Recipe

Serves 4

3 tablespoons olive oil
8 jumbo sea scallops, fresh
1/2 teaspoon kosher salt
1/4 teaspoon coarse grind black pepper
5 ounces andouille sausage, sliced 1/4 inch
8 jumbo shrimp, peeled and deveined, tail off
1 1/2 cup Cajun Pasta Sauce (recipe below)
20 ounces fettuccine, cooked

Garnish:
1 tablespoon green pepper, diced
1 tablespoon red pepper, diced
2 tablespoons green onions, sliced


Season the scallops lightly on both sides with salt and black pepper mix. Preheat a large saute pan on high heat. Add oil when the pan is hot and let it simmer. Immediately put scallops in the pan, flat side down. Cook for one minute, lifting the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce heat by half. Cook for another minute. Add shrimp and sausage. When the shrimp is done, add the sauce. When the sauce is hot and mixed with seafood, add well drained, cooked pasta. Place in a bowl or platter and place scallops and shrimp around the pasta. Sprinkle green and red pepper over pasta. Garnish with green onions.


Cajun Pasta Sauce: (Makes 10 cups)
2 tablespoons olive oil
1 cup yellow onion, diced
1 cup Tasso, shredded in processor
2 tablespoons garlic, minced
1/2 cup Cajun seasoning
3/4 cup white wine
3/4 cup tomato paste
2 quarts heavy cream
1 1/2 tablespoons Texas Pete
3 tablespoons Worcestershire sauce
3 tablespoons Dijon mustard (smooth, not grained)

Heat oil over medium heat in a stockpot. Add the onions and saute about ten minutes, or until soft and fragrant. Do not allow onions to color. Add Tasso, garlic and Cajun seasoning. Continue to saute for three minutes, stirring constantly. Add white wine and tomato paste, stir, and simmer until mixture is quite thick. Do not allow bottom to scorch. Add cream, Texas Pete and Worcestershire. Bring to boil, reduce heat and simmer 15 minutes. Remove from heat, whisk in mustard and serve.