Ingredients:

1 lb. medium shrimp, peeled and deveined

1 (12 oz.) pkg fettucine

1/2 lb. andouille sausage, chopped

1/2 c. butter

1 med. onion, chopped

1 sm. green bell pepper, chopped

4 celery ribs, chopped

4 cloves garlic, minced

1-1/2 Tbsp. cajun seasoning

3 Tbsp.flour

2 c. chicken broth

1-1/2 c. heavy cream

6 oz. Velveeta, cubed

3/4 c. green onions, chopped

1/3 c. grated parmesan cheese

3 Tbsp. fresh parsley, chopped

How to:

Prepare the fettucine according to package directions. Drain the pasta and set aside.

Cook the sausage in a large Dutch oven over medium heat for 10 minutes or until brown. Remove the sausage and drain, reserving one tablespoon of the drippings in the Dutch oven. Set sausage aside.

Melt the butter in the drippings in the Dutch oven over medium heat. Add the shrimp and cook for five minutes or just until the shrimp turns pink. Remove the shrimp and keep warm.

Add the onion, green pepper, celery and garlic and cook, stirring constantly, over medium heat for 10 minutes. Stir in the cajun seasoning and flour. Cook over medium heat for one minute, stirring constantly. Gradually stir in the chicken broth. Bring to a boil over medium-high heat and stir in the heavy cream. Cook over medium-low heat for eight minutes or until the mixture comes to a simmer. Add the Velveeta cubes, sausage and shrimp, stirring until the cheese melts. Stir in the chopped green onions, parmesan cheese and chopped fresh parsley.

Serve over hot cooked fettucine.

Serves 6

Capt. Dick May is the owner of Easy Rider Charters in Bokeelia. He can be reached at 283-3247 or easyridercharters.com. Capt. Dick’s Florida Gulf Coast Seafood and Much More (cookbook) $11.50 plus $2.50 postage by calling the number above or mailing to 7989 Judge Bean Road, Bokeelia, FL 33922. Make checks payable to Dick May.