Laissez les Bon Temps Roulez!!!

I think I have finally recovered from the big shin-dig I threw last year.  It was a 50th birthday party for my husband.  His birth certificate may indicate that he is now 50; however, I and several close friends know he’s still 12.  I consider him my second child.  

I must say that party was a goodin’!   Over 50 people attended.  I and a couple of my friends did all the cooking.  Would I do that again…probably; however, I think I need another year to regain my gumption to do so. 

What, you ask, did I prepare that was satisfying, easy and cheap to cook for a crowd – pasta.  I did a pasta bar:  basic marinara, spicy vodka cream sauce and a Cajun sauce.  Out of all three – it being a close race – the Cajun sauce came out to be the favorite. 

I’m posting two versions of it – one that will make enough sauce to feed an army, the other, enough for a regular dinner with some to spare.  Enjoy!

Cajun Chicken & Andouille Alfredo ~ Regular

Roux:

½ lb. melted butter

Add flour until paste forms and cooked thru to a blond color

Set aside.

Sauce:

1.5 quarts heavy whipping cream

1 quart water

¼ tsp. chicken base

¾ tbsp. chopped garlic

salt

pepper

Combine and bring to a boil.

Add:

1 tbsp. hot sauce

¼ tbsp. cayenne pepper

½ tbsp. Cajun seasoning

½ tsp. red pepper flakes

Mix and bring all to boil again, add:

2 tbsp. brown sugar

Continue to boil for a bit while constantly stirring, then add your Roux.  Continue to stir until sauce thickens.  Add parmesan cheese and then lower to simmer and then sauté the following:

1 tbsp. olive oil

1/2 ring andouille sausage (sliced and quartered)

2 chicken breasts halves (cooked and cubed)

1 onion, diced

1 green pepper, diced

1 red pepper, diced

1 clove chopped garlic

Once all the above is sautéed add to the sauce and continue to simmer.

Cajun Chicken & Andouille Alfredo – For A Crowd

Roux:

2 lbs. melted butter

Add flour until paste forms and cooked thru to a blond color

Set aside.

Sauce:

1 ½ gal heavy whipping cream

½ gal water

1 tsp. chicken base

3 tbsp. chopped garlic

½ tsp. salt

½ tsp. pepper

Combine and bring to a boil.

Add:

¼ cup hot sauce

1 tbsp.  Cayenne pepper

2 tbsp. Cajun seasoning

2 tsp.  red pepper flakes

Bring all to boil

Add:

¾ cup brown sugar

Continue to boil for a bit while constantly stirring, then add your Roux.  Continue to stir until sauce thickens.  Add parmesan cheese and then lower to simmer and then sauté the following:

2 large onions diced

3 green peppers diced

1 red pepper diced

1 tsp. Chopped garlic

1 tsp.  Olive oil

Add:

1 ring andouille sausage (sliced and quartered)

5 chicken breasts (cooked and cubed)

Once all the above is sautéed add to the sauce and continue to simmer.

Takes 5-8 pounds of pasta

Make ahead:

Sauté the vegetables and make the roux.  Combine and freeze.  Continue with the recipe when you are ready to make the sauce.  Sauté the meat separately and then add to the sauce.

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