The Cajun
Giclee Print
Newcomb, John
Buy at AllPosters.com
 

La Belle Cuisine - More Seafood Recipes 

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Cajun Seafood Pasta

"Acadians love to have a good time, and their good times usually include food,
 lots of it. This legacy runs very deep... and I hope there is no end in sight..."
~ Emeril Lagasse

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Have a heart
for Acadiana

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Cajun Band
Giclee Print
Newcomb, John
Buy at AllPosters.com
 

Cajun Seafood Pasta
Bon Appetit November 1997

20 large garlic cloves, unpeeled
2 tablespoons olive oil
6 tablespoons (3/4 stick) butter
12 ounces fully cooked spicy sausage
(such as andouille or hot links),
sliced into 1/2-inch-thick rounds
4 cups sliced fresh mushrooms (about 12 ounces)
2 tablespoons Cajun seafood seasoning
2 pounds littleneck clams, scrubbed
1 pound mussels, scrubbed, debearded
One 8-ounce bottle clam juice
1 3/4 cups diced seeded plum tomatoes (about 8 large)
18 uncooked large shrimp, peeled, deveined
18 ounces halibut fillets, cut into 1 1/2-inch pieces
1 pound linguine
1 cup chopped green onions

Preheat oven to 350 degrees F. Toss garlic cloves with oil in small baking dish.
Cover with foil and bake until garlic is tender, about 40 minutes. Remove from
oven; cool. Peel garlic and mash with fork. Set aside.
Melt butter in heavy large pot over high heat. Add sausage and mushrooms
and cook until brown, about 7 minutes. Stir in Cajun seasoning. Add clams,
mussels, clam juice, tomatoes and reserved roasted garlic. Cover pot and
cook until clams and mussels open, about 6 minutes (discard any clams and
mussels that do not open). Using tongs, transfer clams and mussels to large
bowl. Add shrimp and halibut to cooking liquid. Cover and cook until opaque
in center, about 3 minutes. Return clams and mussels to pot. Season with
salt and pepper.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still
firm to bite, stirring occasionally. Drain well. Transfer pasta to large bowl.
Spoon seafood sauce over pasta. Garnish with green onions and serve.
Serves 6 to 8.

Index - Seafood Recipe Archives
Index - Pasta Recipe Archives
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index