Baked Fettuccine AuGratin with Cajun Seafood
Author: Lake Murray
Recipe type: Casserole
Cuisine: Cajun
Serves: 6-12
- 11/2 lb fresh or frozen seafood or cooked crab, of choice
- 16 oz sharp cheese
- 8 oz mozzarella cheese
- 8 oz pepper jack cheese
- 1 cup parmesan and romano cheese
- 1 ½ cups chopped coarse:
- carrots
- celery
- bell pepper
- onion
- mushrooms
- 2 tsp minced garlic
- 1 tbs salt
- 2 tbs plus 2 tsp Prudhomme’s Seafood Magic
- 1 tsp black pepper
- 1 tsp white pepper
- 2 tbs parsley flakes
- 1 tsp lemon concentrate
- 1 cup Italian bread crumbs
- ½ cup dry white wine
- 1 ½ cups milk
- 16-24 oz fettuccine noodles
- 2 tbs oil
- clean seafood, toss with lemon and 2 tsp Seafood magic and set aside
- cook noodles, per package directions, al dente and set aside in 5 qt pan
- heat 1 tbs oil in large cast iron or non-stick skillet and sauté vegetables and mushrooms for 1 minute
- add garlic, salt and 1 tbs seafood magic and sauté 3 minutes
- add 1 tbs oil and 1 tbs seafood magic until tender scraping pan often
- in 5qt pot melt all cheeses together with milk and white and black pepper
- when melted and smooth add to noodles and mix well and keep warm
- when vegetables are browned, add wine and deglaze pan
- add to noodle and cheese mixture and stir well
- add 1 lb of seafood and stir well
- if you include fish, add to top only
- Preheat oven to 425 degrees
- spray 12x15 deep pan with oil, add mixture and spred evenly
- distribute ½ lb of seafood evenly on top of mixture and top with parsley and bread crumbs
- cook about 30 minutes, or until seafood is cooked and top is browned
- let stand about 5 minutes to setup and serve
Recipe by Dang Good Cookin' at https://danggoodcooking.com/baked-fettuccine-augratin-cajun-seafood/
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