Hey everyone, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, bayou bounty alfredo. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Here is how you achieve that. Bayou Bounty Alfredo This is Sandra Lee's recipe. Rachel Oliver Jordon Coker Shreveport, LA.
Bayou Bounty Alfredo is one of the most well liked of current trending meals on earth. It is appreciated by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look wonderful. Bayou Bounty Alfredo is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook bayou bounty alfredo using 9 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Bayou Bounty Alfredo:
- Take 3 tablespoons unsalted butter
- Take 1 teaspoon seafood seasoning (old bay)
- Prepare 1/2 pound cooked, peeled shrimp
- Take 1 pound cooked crawfish
- Prepare 1 packet McCormick creamy garlic Alfredo sauce mix
- Get 2 cups milk
- Prepare 1/2 cup grated Parmesan cheese
- Get 3 tablespoons fresh parsley (optional)
- Prepare 1 pound fettuccine pasta cooked
You'd be wise to extend your stay in the heart of Cajun Country. First-time travelers rarely allow enough time to take in the region's treasures. Here, the folks are generous hosts and excellent cooks. Whip up this extremely tasty recipe for Jambalaya using Louisiana shrimp, andouille sausage and chicken.
Instructions to make Bayou Bounty Alfredo:
- In a large skillet, over medium-high heat, heat the butter. Add the shrimp and crawfish and cook until the seafood is heated through.
- Stir in sauce mix, seasoning, and milk. I also added about 1 tablespoon of Cajun seasoning (Tony’s) it’s great if you like it spicy!
- Cook for 2 minutes or until thickened, stirring constantly.
- Sprinkle Parmesan cheese, about 1 tablespoon at a time.
- Add the pasta and enjoy!!!!
Jambalaya is an extremely popular dish that has Spanish and French influence. It consists of meat, vegetables and rice and, let's be honest—it's straight comfort food! Exploring the bayous and marshlands of southern Louisiana, crabbing from the shore, camping on the beach, duck hunting, bass fishing - these are the outdoor experiences upon which Bayou Classic was founded - and at the end of the day, it was always about cooking. Find out how Acadiana cooks Gumbo, Etoufee, Crawfish, Boudin, Deep-Fried Turkey and everything else. Welcome to Coyote Creek - Home of the Bayou Bounty Hunters.
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