Shrimp Mac and Cheese Recipe – Bubba Gump Copycat Recipe

Yum Print This Post Print This Post

Cajun Shirmp macaroni and cheese recipe

We don’t have any Bubba Gump restaurants in this area so I don’t know what the real thing should taste like; but this Shrimp Mac and Cheese Recipe is excellent. This recipe makes a great side dish, or a good standalone one dish dinner. It does take a little time to put it together but it is well worth the effort.

We have finally had a little bit of a warm up here in “Upper Michigan” so I took the opportunity to fire up the grill; so I served this Cajun Shrimp Mac and Cheese Recipe as a side dish to grilled burgers.

While I was preparing this recipe it also occurred to me that the Lent season will be coming, and that this recipe would be perfect to serve on Fridays during the Easter Holiday season.

Give this Cajun Shrimp Mac and Cheese Recipe – Bubba Gump Copycat Recipe a try; it’s really good.

 

 

5.0 from 1 reviews
Shrimp Mac and Cheese Recipe – Bubba Gump Copycat Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Cajun
Serves: 6-8
Ingredients
  • 1 pound elbow macaroni (cooked according to package directions)
  • 8 tablespoons butter (divided)
  • 1 package of uncooked shrimp (12 ounces shelled and deveined and tails removed)
  • 1 teaspoon Cajun seasoning (divided)
  • 1 tablespoon dried onion flakes
  • 3 tablespoons of flour
  • 3 cups milk
  • ¼ pound grated parmesan cheese
  • ½ pound shredded cheddar cheese (2 cups)
  • 1 pound shredded Monterey Jack cheese
  • 1 teaspoon parsley
  • ¼ cup plain bread crumbs
Instructions
  1. Preheat oven to 350F.
  2. Cook macaroni according to package directions, drain and set aside.
  3. Cut each shrimp into about 3 equal pieces. Melt 3 tablespoons of butter in a large skillet or medium size sauce pan. Add the shrimp and season with ½ teaspoon of the Cajun seasoning; cook until the shrimp starts to turn pink; about 3 – 4 minutes. Remove the shrimp from the pan and set aside.
  4. In the now empty pan melt 2 tablespoons of butter, add the onion, and cook over medium heat for about 1 minute. Whisk in the flour and cook for about 1 more minute and then stir in the milk. Continue cooking until the mixture is hot, but not boiling, stirring frequently. Mix in the cheddar and Monterey jack cheese, mixing until mixture is smooth, and cheese is melted. Salt and pepper the sauce to taste and then fold in the shrimp and macaroni. Pour the mixture into a 13 x 9 casserole dish.
  5. in a small bowl mix together 3 tablespoons of melted butter, the Parmesan cheese, bread crumbs, ½ teaspoon Cajun seasoning and parsley; sprinkle over the top of the macaroni and cheese.
  6. Bake for 45 minutes until hot and bubbly and browned on top.
  7. Serve Hot

 

Louisiana Chicken Pasta Recipe

Yum Print This Post Print This Post

Louisiana Chicken Pasta Recipe

 

This Louisiana Chicken Pasta Recipe was listed as a knock off recipe for Cheese Cake Factory, but after researching it a little bit it looked to me like there were a lot of differences. We don’t have Cheese Cake Factory restaurants in this area so I don’t know what their version of this recipe would taste like.

This recipe looked so good I thought I would give it a try. Regardless this Louisiana Chicken Pasta Recipe is an excellent dish. This is a simple recipe that cooks quickly so most of the time is taken up prepping the meat and vegetables. It’s a little bit on the spicy side but you can heat it up or cool it down a little bit by adjusting the cayenne pepper to taste.

If you like Cajun cuisine give this Louisiana Chicken Pasta Recipe a try, it’s delicious. Enjoy Adapted from Annie’s Eats

Louisiana Chicken Pasta Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Cajun
Serves: 4
Ingredients
  • 2 boneless skinless chicken breasts-about 1 pound (cut into bite-sized pieces)
  • Salt and pepper
  • Cajun seasoning
  • 8 oz. bow-tie pasta
  • For the sauce
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 red bell pepper (cut into 1 inch pieces)
  • 1 green bell pepper (cut into 1 inch pieces)
  • ¼ cup yellow onion (finely chopped)
  • 8 ounces fresh mushrooms (sliced)
  • ¾ teaspoon kosher salt
  • Black pepper to taste
  • ¼ teaspoon garlic powder
  • ½ teaspoon Cajun seasoning
  • ¼ teaspoon ground cayenne pepper
  • 1 cup half-and-half
  • ½ cup heavy cream
  • 1 tablespoon cornstarch
  • 1 tablespoon cold water
  • 3 green onions (chopped for garnish-optional)
Instructions
  1. Prepare pasta in salted water according to package directions. Drain and set aside.
  2. While pasta is cooking prep the chicken, peppers and onion.
  3. Louisiana Chicken Pasta Recipe Louisiana Chicken Pasta Recipe
  4. In a small drinking glass mix together the cornstarch and water.
  5. In a large, lightly oiled skillet, over medium high heat, season the chicken with salt, pepper and Cajun seasoning to taste. Cook the chicken until lightly browned and juices run clear. Remove from the skillet and set aside. Remove any excess oil from the skillet.
  6. Louisiana Chicken Pasta Recipe Louisiana Chicken Pasta Recipe
  7. Using the same skillet melt the butter over medium heat, add the olive oil, mushrooms, peppers, and onion. Stir in the seasoning and cook until vegetables are tender. Stir in the “half and half,” and cream. Bring to a simmer, mix in the water and cornstarch mixture, stir and cook until thickened.
  8. Combine the sauce, chicken and pasta together and cook until chicken is heated through.
  9. Garish with green onions- serve hot.

Louisiana Chicken Pasta

Smoked Andouille Sausage with Peppers and Rigatoni Recipe

Yum Print This Post Print This Post

Smoked Andouille Sausage with Peppers and Rigatoni Recipe

I wish I had turned down the heat a little bit in this recipe, but what is hot to me seems to be mild for other people; my wife said it was perfect. Depending on what you like you may want to season this recipe to taste.

Depending how large of an area you live in Andouille sausage may be a little hard to find. I have included a description in case you are not familiar with this sausage.

“Andouille is a coarse-grained smoked meat made using pork, pepper, onions, and seasonings. Andouille is French in origin, but has also been brought to Louisiana by French or German immigrants. Andouille is mostly associated with Cajun cooking”. (Cajun grocer)

With that being said if you can’t find Andouille, substitute smoked polish sausage in its place.

This Smoked Andouille Sausage with Peppers and Rigatoni Recipe is a simple recipe with not a lot of cooking time. Most of the time involved is taken up by preparing the vegetables for the sauce, but you can easily cut the time down, if you cut the vegetables while the rigatoni is cooking. I prepared the recipe as written and thought it was a little on the hot side, so as I suggested earlier I would season the recipe to taste.

This Smoked Andouille Sausage with Peppers and Rigatoni Recipe has a good combination of flavors so if you like Cajun foods give this one a try. Enjoy

Smoked Andouille Sausage with Peppers and Rigatoni Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main
Cuisine: Cajun
Serves: 4-6
Ingredients
  • 1 tablespoon cooking oil
  • 1 package smoked Andouille Sausage or smoked polish (14-16 ounces)
  • 1 green bell pepper (cut into strips)
  • 1 yellow bell pepper (cut into strips)
  • 1 small onion (sliced)
  • ½ cup celery (thinly sliced)
  • 2 teaspoons fresh garlic (minced)
  • 1 can crushed tomatoes (28 ounces)
  • 1 teaspoon Creole seasoning (or to taste)
  • ½ teaspoon ground red pepper (or to taste)
  • ½ teaspoon thyme
  • ¼ teaspoon salt
  • 1 package rigatoni (16 ounces cooked to package directions)
Instructions
  1. Cook rigatoni to package directions; while the rigatoni is cooking cut up the vegetables and sausage.
  2. In a large skillet using the oil brown the sausage. Add the onion, peppers, celery and garlic and cook until tender crisp, or to your desired doneness.
  3. Reduce the temperature to medium and mix in the crushed tomatoes, then season with the Creole, thyme, red pepper and salt. Cook for about 15 minutes or until heat through.
  4. Serve over rigatoni.

 

Smoked Andouille Sausage with Peppers and Rigatoni Recipe Smoked Andouille Sausage with Peppers and Rigatoni Recipe

Smoked Andouille Sausage with Peppers and Rigatoni Recipe Smoked Andouille Sausage with Peppers and Rigatoni Recipe

Smoked Andouille Sausage with Peppers and Rigatoni Recipe

 

 

 

 

 

Smoked Andouille Sausage with Peppers and Rigatoni Recipe

 

Blackened Salmon Recipe

Yum Print This Post Print This Post
3314612078_69ee5076001
For those of you who can’t eat meat on Friday, between now and Easter , here is a great recipe. Blackened Salmon at its finest. It is quick to prepare, has a nice crispy coating, and tastes great.
Blackened Salmon Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Fish
Cuisine: Cajun
Serves: 4
Ingredients
  • 2 Tablespoon ground paprika
  • 1 Tablespoon onion powder
  • 1 Tablespoon cayenne pepper
  • 2 Teaspoon salt
  • ½ Teaspoon ground white pepper
  • ½ Teaspoon ground black pepper
  • ¼ Teaspoon dried thyme
  • ¼ Teaspoon dried basil
  • ¼ Teaspoon dried oregano
  • ½ cup butter-melted
  • 2 lbs of Salmon fillets
Instructions
  1. Mix all the spices together into a bowl.
  2. Melt the butter.
  3. Coat the salmon fillets on both sides with ¼ cup butter. Then sprinkle them over evenly with the spice mixture. Drizzle one side of each fillet with ½ half the remaining butter.
  4. Using a skillet over high heat, cook the salmon fillets butter side down until blackened. 2 to 5 minutes. Turn the fillets and drizzle with the left over butter. Continue cooking until blackened and the salmon flakes easily with a fork.
  5. Enjoy.