Cook Time: 20 Minutes
Prep Time: 10 Minutes
For this dish the Mise en place is very important.
Mise en place- is a French culinary phrase which means “putting in place” or “everything in its place.”
For the Pasta
1 Pot of water
4-6 serving of spinach fettuccine
1 ounce of Table Salt
For the Sauce
1 Large sauté pan
1 Tablespoon to cook with For tasting and stirring
6 Paper towels for drying.
1 Cutting board
1 Chef knife
1 Cup of Trey’s Italian Sauce
1 Cup of heavy cream
3 Cloves of garlic chopped
1 pound of sliced mushroom
½ pound of Andouille sausage sliced thin
4 Table spoons of Blackened red fish Magic from Chef Paul Prudhomme
(3 for the shrimp and 1 for the sauce and a pinch for the vegetables)
1 Teaspoon of butter
4 Tablespoons of extra virgin olive oil to cook the (mushrooms and Trinity)
1 Pound craw fish (not spiny lobsters for all the Key West readers) Pealed
- 1 Onion small dice
- 1 Red pepper medium dice
- 4 Stick celery small dice
1/4 cup of grated Parmesan (Optional)
To Taste Red pepper flakes
Put Pan on high heat
If your shrimp or craw fish do not come pealed peal them and dry them with a paper towel
In a bowl season the dry shrimp or craw fish with 3 teaspoons the Blackened red fish Magic give it stir to coat evenly.
Add enough oil to saute the Mushrooms till they are almost crispy. This takes a very hot pan.
Take out the mushrooms and set aside
Sauté the Trinity add a pinch of blackened seasoning and set aside
Add the teaspoon of butter and 3 teaspoons of oil
Add the shrimp sauté for 1 minute on each side they will turn pink.
Add the cooked vegetable back in the pan
Add Trey’s Italian Sauce and heavy cream stir together. Reduce the cream a little add blackening seasoning and Parmesan if you wish. Now add sausage put it in the sauce. Add pasta to finish cooking then add shrimp.
Garnish with chopped Italian parsley.