Everybody says this concoction I made tonight was most excellent & even the little 9 yr old demon child pigged out on it. So this one's a keeper & I gotta type it up so I'll remember it later & so I can send my sister the link.
OK so here's what I did.
Went to Walmart, got 2 boxes of
Cellantani pasta, 3 jars of red pepper alfredo sauce, cajun seasoning, 1 red bell pepper, 5-pack of italian sausages, a big bag of frozen fully cooked chicken booby chunks, & 2 bags of frozen fully cooked shrimp.
It was just for an experiment. I was fully prepared to put it all in the trash & go to Wendy's if it didn't turn out good.
I was wanting a cajun alfredo sauce but they didn't have it so I got the pepper stuff.
I cut up the pepper in thin strips about an inch long, & put them in a cast iron skillet I found in my sister's cabinets. I cut the sausages in half & kind of squeezed little blobs of sausage out of the casings with my fingers, making little chunks like they put on pizza. I cooked that on the stove over low flame but it took forever & I eventually got impatient & took a knife & fork & cut the sausage chunks into smaller pieces so they'd cook faster. It was raw sausage so it HAD to be fully cooked. I didn't want to use too much flame cuz I didn't want to burn the peppers.
While that was going on, I used a sauce pot like what you cook mac & cheese in & I dumped the chicken & the shrimp in there & put about a cup or so of water in the bottom to make steam. Kept that on high flame til the water was steaming then kept stirring it over low flame with a lid. I put that on back burner. The idea was just to thaw it out & get it hot.
I dug out a big pot with two little handles, like what you'd boil corn cobs in. I put in a lot of water & kept messing with the sausage/pepper mix while waiting for the water to boil.
Once the sausage was fully cooked I drained the water from the pot with the chicken & shrimp, then dumped it in with the sausage & peppers. That's when my sister walked in & said "um..... you're supposed to pull the tails off the shrimp". By then the cellantani pasta was boiling & had 4 minutes left on the timer so we quickly pulled all the tails off, burning our fingers, LOL.
Dumped 2 jars of the red pepper alfredo over the meat & stirred it & kept the flame on til it was bubbling a little.. Throughout the process of browning the sausage & peppers I kept dumping hoards of cajun seasoning on it, BTW.
Only used one bag of the shrimp, 2/3 of the bag of chicken, 3 of the 5 sausages, and 2 of the 3 alfredo jars. I should NOT have cooked both boxes of the cellantani pasta though. I had no idea it would plump up that much and half of it ended up in a ziplock bag in the fridge.
Everyone says it's yummy yummy & the best pasta ever, blah blah blah, yada yada yada, etc.
I'm gonna do this again sometime at home but I'll probably try tweaking it a little. Maybe find a better way to cook the sausage, maybe add a small amount of purple onion, sauteed with the peppers of course, ... maybe I'll find cajun alfredo sauce.
