[33 - 33] what's up guys welcome back today I'm
[33 - 35] gonna show you my recipe for occasion
[35 - 37] alfredo before we get started please
[37 - 39] make sure to hit the subscribe button
[39 - 41] I'll be dropping recipes like this each
[41 - 43] and every week we're to go ahead and get
[43 - 46] started by slicing up our bell peppers I
[46 - 48] have both red and green bell peppers
[48 - 51] here along with one yellow onion and
[51 - 54] then when I slice up some andouille
[54 - 56] sausage andouille sausage is super
[56 - 58] popular in Cajun cuisine and then we're
[58 - 60] gonna go ahead and get started on our
[60 - 62] chicken booth take a mallet and flatten
[62 - 65] that chicken breast out so that it will
[65 - 68] cook evenly and when it season on both
[68 - 70] sides with salt pepper garlic and onion
[70 - 73] powder and then finally some Cajun
[73 - 75] seasoning making sure that it's evenly
[75 - 76] coated and that we're pressing the
[76 - 79] seasoning into the meat once that's done
[79 - 81] go ahead and get your skillet hot and
[81 - 84] add some avocado oil always lay the meat
[84 - 85] away from you and then press down so
[85 - 87] that you get some of that surface area
[87 - 93] contact for a beautiful press speaking
[93 - 95] of beautiful crust take a look at that
[95 - 97] added a little bit of butter and then
[97 - 99] popped it into the oven at 400 degrees
[99 - 101] and so the chicken hits 165 degrees
[101 - 105] internal temperature while that's in the
[105 - 107] oven go ahead and heavily salt your
[107 - 109] pasta water and then add your pasta
[109 - 112] noodles to the water and cook to package
[113 - 117] instructions go ahead and start cooking our andouille
[117 - 119] go ahead and start cooking our andouille sausage while the sausage is cooking go
[119 - 125] ahead and slice up that chicken little
[125 - 128] fresh lemon juice for good measure then
[128 - 130] that same skillet we're gonna go ahead
[130 - 135] and cook our vegetables go ed and give
[135 - 137] them a nice mix while those are cooking
[137 - 139] away we're gonna go ahead and start on
[139 - 142] our alfredo sauce make sure to throw
[142 - 144] away your jarred alfredo sauce because
[144 - 145] once you make this you won't need that
[146 - 150] anymore a little butter a little flour the flour
[150 - 152] a little butter a little flour the flour is gonna help thicken the sauce up a
[152 - 154] always using your Roux going in with a
[154 - 157] little bit of Cajun seasoning there give
[157 - 158] it a nice mix and cook for one to two
[158 - 160] minutes to get rid of that raw flour
[160 - 162] taste I added a little bit more flour
[162 - 164] just to thicken things up a little bit
[173 - 173] once your Roux has cooked down a bit
[173 - 176] where we go ahead and season it a little
[176 - 177] bit more and then we're gonna slowly
[177 - 181] pour in our heavy cream making sure that
[181 - 184] we're stirring constantly to avoid any
[184 - 185] clumps or anything like that with the
[185 - 189] flour the key here is a nice smooth
[189 - 192] creamy and cheesy sauce a little bit of
[192 - 194] minced garlic for good measure give that
[194 - 199] a whisk bring it up to a boil and then
[199 - 201] reduce to a simmer and now it's time to
[201 - 204] start adding our Parmesan cheese add the
[204 - 206] cheese a little bit at a time
[206 - 208] and make sure to whisk constantly so
[208 - 214] that this sauce is nice and smooth
[216 - 216] remember to taste as you go and adjust
[216 - 218] the flavor as needed I went ahead and
[218 - 220] added a little bit more Cajun seasoning
[220 - 224] to mine and a little bit more Parmesan
[224 - 226] cheese the alfredo sauce preparation is
[226 - 228] the same for the chicken and sausage
[228 - 231] alfredo recipe that I just showed you as
[231 - 233] it is for the seafood recipe coming up
[233 - 235] it mix everything together including
[235 - 240] your noodles and then plate it up I mix
[240 - 242] the sausage in with the pasta and then
[242 - 245] top the alfredo with the chicken but
[245 - 246] feel free to do whatever you like
[246 - 249] garnish with parsley and fresh parmesan
[249 - 252] moving on to the seafood version we're
[252 - 254] gonna go ahead and sear up some shrimp
[254 - 256] and our skillet for about 90 seconds up
[256 - 258] to two minutes depending on how big the
[258 - 261] shrimp are then we're gonna go ahead and
[261 - 264] add our crab meat into our alfredo sauce
[264 - 267] along with the shrimp the preparation of
[267 - 269] the alfredo sauce is exactly the same as
[269 - 271] I showed you before so I'm not doing it
[272 - 274] again go ahead and mix everything together
[274 - 277] go ahead and mix everything together including your noodles and the
[277 - 282] vegetables then we'll go ahead and plate
[282 - 286] that up I mixed in the shrimp and the
[286 - 290] crab meat into the sauce garnish with a
[290 - 291] little bit of parsley some fresh
[291 - 294] parmesan and then I got crazy added a
[294 - 297] crab claw a little bit of crab meat just
[297 - 299] for presentation purposes remember you
[299 - 305] eat with your eyes first and there you
[305 - 307] have it folks this is my occasion
[307 - 310] alfredo hope you liked it if you did
[310 - 312] give me a thumbs up subscribe to the
[312 - 315] channel and as always thank you for your