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Baxter Station's Cajun linguine

Source of Recipe

Baxter Station Bar and Grill


Recipe Introduction

Several brands of Cajun blackening spices are available in supermarkets. I used the Paul Prudhomme brand blackened redfish spice mix. If you wish to make your own, a recipe follows below.

List of Ingredients

1 pound uncooked linguine
¾ cup extra virgin olive oil
1 tablespoon salt
1½ to 2 pounds andouille sausage
½ teaspoon Cajun blackening spices, or to taste
1 pint (2 cups) heavy whipping cream
1 cup freshly grated Parmesan cheese
Fresh parsley for garnish





Recipe



In a large kettle, bring 2 gallons water to a boil. Add ¼ cup of olive oil and 1 tablespoon salt. Add linguine. Cook 7 to 10 minutes or until al dente. Immediately drain and place linguine under running cold water. Toss with another ¼ cup of the olive oil. Set aside.

Place andouille sausage in a skillet over medium heat. Cook about 10 minutes, turning occasionally, to remove some of the fat. Allow to cool, then slice into bite-size pieces.

In a wide and deep sauté pan, heat remaining ¼ cup olive oil. Add sausage. Sauté for 5 minutes.

Add Cajun spices. Because the andouille can be pretty spicy, it's wise to be cautious with the Cajun seasoning. Cook 2 minutes more.

Add cream. Turn to high heat for 3 minutes. Lower to medium heat. Add cooked linguine, stirring well for 5 minutes or until cream has reduced. Turn off heat. Add ½ cup of the Parmesan cheese. Toss well before serving.

Garnish plates or bowls with remaining ½ cup Parmesan and fresh parsley.

Makes 8 servings.


Cajun seasoning blend: Mix 1 teaspoon each cayenne pepper, paprika, garlic powder, sweet basil, oregano, ground cumin, black pepper, ground white pepper and onion powder. Store in an airtight container. Makes 3 tablespoons.