Cajun Fettuccine Alfredo with Duck Sausage, Crawfish, and Wild Boar Tasso

By: Sam Kohler

Ingredients

  • 1 Stick of Salted Butter
  • 3 Tbsp. Flour
  • 1 Package of Fettuccine
  • 3 Cups of Heavy Cream
  • 2 Links of Gamekeeper Butchery Smoked Cajun Duck Sausage; Sliced
  • 1/4 lb of Gamekeeper Butchery Wild Boar Tasso; Diced
  • 1 lb of Pre-Cleaned Crawfish Tails
  • 1/2 Large Sweet Onion; Finely Diced
  • 2 Cloves of Garlic; Finely Diced
  • 3 Tbsp. Tony’s Cajun Seasoning
  • 6 oz. Parmesan Cheese; Shredded
  • 1/2 Green Bell Pepper; Finely Diced
  • 2 Sticks of Celery; Finely Diced

Instructions

  1. Begin by bringing a salted pot of water to a boil and adding your fettuccine pasta to the pot. Cook the noodles till they have about a minute left of cooking before they reach al dente.
  2. In a separate large saucepan, add some olive oil to the pan and sauté your tasso and duck sausage on medium high heat until a nice golden crust begins to form on the pieces of meat.
  3. Next, add in your crawfish tails to the sausage and tasso and let them cook together for 2-3 minutes before removing the tasso, sausage, and crawfish from the pan and setting them to the side.
  4. Next, add a little bit more oil to the pan and throw in your garlic and mix it in the pan for 1-2 minutes, then add in your onions and bell peppers and let them all cook and soften for 5-8 minutes on medium to medium low heat. You want the vegetables to become soft and translucent, but still hold a little structure to add a subtle texture to the pasta.
  5. Once the vegetables have reached their ideal texture, add them with the meat in a separate bowl or plate and begin preparing the Alfredo sauce.
  6. Begin by heating a stick of butter in the sauce pan on medium low heat. You want the butter to melt but not brown or burn. Once the butter is melted add in three tablespoons of flour and mix in thoroughly to prevent the flour from clumping. What you are creating at this point is a very simple roux and you want to let this cook until it is lightly golden brown, which for me was reached at 6 minutes. Also don’t forget to season your roux at this point with your Tony’s Cajun seasoning.
  7. Next, add in your three cups of heavy cream and thoroughly mix them in with the roux. Bring the heat up to medium at this point and let the sauce come to a light boil and thicken slowly.
  8. At this point, you will want to slowly add in your parmesan cheese and mix it in so that it does not clump together. As you whisk in the cheese a delicious cheese sauce will develop and at this point you can begin to add in your vegetables and meat into the sauce.
  9. Next add in your pasta with a little 1/2-1 cup of pasta water if you would like and allow the pasta to finish cooking in the sauce.
  10. When the pasta is done you can finally plate your Cajun Fettuccine Alfredo and enjoy!

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