Willie Bergeron & Kim Fontenot With CLECO

Shrimp & Crab Fettucini with smoked Chicken, Tasso and Andouille

Shrimp & Crab Fettuccini with smoked Chicken, Tasso and Andouille

• 2 lbs fresh shrimp
• 1 lb claw crabmeat
• 1-2 smoked chicken thighs (optional)
• 1-2 links andouille sausage
• 1 sm. pk. of smoked tasso
• 1 qt. heavy cream
• 1 lb velveeta cheese
• 1 lb pepperjack cheese
• 1 pk. Bow tie pasta
• 1 sm. Onion & bell pepper
• 1 stick unsalted butter
• Seasoning to taste

Method:
Cut and cube smoked meat into small pieces and set aside. Saute onions and peppers in butter, then add smoked meat and continue to caramelize until desired color and texture occurs. Add heavy cream and simmer. While this is simmering, pasta may be cooked and drained and set aside. Cut velveeta into cubes to make melting easier, then add to mixture, along with pepperjack. Stir constantly to prevent sticking and burning of cheese. You may need to add a little water to ease the process.
Once melted, add shrimp and continue to simmer until shrimp begins to cook. At this point, the crab meat can be added, and continue to simmer until shrimp is cooked. Once all ingredients are added, add the pasta to the mix and fold in. Simmer for about 15 minutes and remove from heat. Garnish and serve.
Serves 8