Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, bayou bounty alfredo. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Bayou Bounty Alfredo is one of the most favored of current trending foods in the world. It is appreciated by millions daily. It is easy, it is quick, it tastes yummy. Bayou Bounty Alfredo is something which I’ve loved my whole life. They’re nice and they look wonderful.
Here is how you achieve that. Bayou Bounty Alfredo This is Sandra Lee's recipe. Rachel Oliver Jordon Coker Shreveport, LA.
To get started with this particular recipe, we have to first prepare a few components. You can cook bayou bounty alfredo using 9 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Bayou Bounty Alfredo:
- Prepare 3 tablespoons unsalted butter
- Take 1 teaspoon seafood seasoning (old bay)
- Make ready 1/2 pound cooked, peeled shrimp
- Get 1 pound cooked crawfish
- Make ready 1 packet McCormick creamy garlic Alfredo sauce mix
- Make ready 2 cups milk
- Get 1/2 cup grated Parmesan cheese
- Prepare 3 tablespoons fresh parsley (optional)
- Take 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.
Steps 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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