CAJUN SHRIMP AND SAUSAGE FETTUCCINE WITH CREAMY MUSTARD SAUCE

Ingredients Weight Measure
Peeled raw shrimp, 16 to 20 count 6 lb. 96 ea.
Cajun seasoning 1 oz. 1/4 cup
Andouille sausage 4 lb. + 8 oz.
Olive oil 12 oz. 1 1/2 cups
Green peppers, julienned 1 lb. + 8 oz. 1 1/2 qt.
Red onions, thinly sliced 1 lb. + 8 oz. 1 1/2 qt.
Garlic cloves, minced 2 oz. 1/3 cup
Whipping cream 6 lb. 3 qt.
Chicken broth 6 lb. 3 qt.
GREY POUPON Country Dijon Mustard 12 oz. 1 1/2 cups
TABASCO® brand Green JalapeƱo Pepper Sauce 1 Tbsp.
Frozen whole kernel corn, thawed 1 lb. + 8 oz. 1 1/2 qt.
Cherry tomatoes, quartered 1 lb. + 8 oz. 1 1/2 qt.
Baby spinach leaves 1 lb. + 8 oz.
Fettuccine, cooked, drained and cooled 9 lbs.
KRAFT 100% Grated Parmesan Cheese 6 oz. 1 1/2 cups

Method

  1. Sprinkle shrimp with seasoning. Grill shrimp and sausage on medium-hot grill until shrimp turn pink and sausage is cooked through, cooking shrimp about 3 min. on each side and cooking sausage about 6 min. on each side. Remove shrimp and sausage from grill; cut sausage into 1/4-inch-thick slices. Cover shrimp and sausage to keep warm.
  2. Heat oil in large saute pan. Add peppers, onions and garlic; saute 3 min. or until crisp-tender. Stir in cream, broth, mustard and TABASCO® brand Green Jalapeno Pepper Sauce. Bring to a boil, stirring frequently. Add corn, tomatoes, spinach, fettuccine and cheese; mix lightly. Reduce heat to low; simmer 5 min. or until sauce thickened, stirring occasionally.
  3. For each serving, place about 1 lb. of the fettuccine mixture in large bowl. Add 4 of the shrimp and 3 oz. of the sausage; mix lightly. Transfer to serving bowl.

Yield: 24 servings