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Recipe : Entry # 8292
Name
Janet Kynard
Address
55 Oak Road
Titus 36080
United States
Map It
Phone
(334) 514-6368
Recipe Title
Janet's Alabama Voodoo Shrimp
Recipe Theme
May: Shellfish/shrimp
Category
Main Dishes
Cooperative
Central Alabama EC
Ingredients
1 pound small Alabama Gulf Coast Shrimp (pealed, deveined, tails off)
1 pound Kelley's Baby Link Sausage (this comes pre-cooked, available at most grocery stores and is made in Elba, Alabama)
1/2 cup butter or margarine
1/4 cup olive oil
1 teaspoon Old Bay
1 teaspoon Tony Chacheres Creole Seasoning
1 teaspoon and a dash garlic powder
1 teaspoon salt
1 teaspoon onion powder
2 teaspoons lemon juice
2 teaspoons Worcestershire Sauce
1/2 pound fettuccine
Directions
Boil fettuccine one minute less than directed in water seasoned with 1 teaspoon of salt and a dash of garlic powder. Tip: Do Not add any oil or butter to the water. This will help your sauce stick to the noodles.
Cut Kelley's Baby Link Sausage into 1/2 inch pieces. In a large 10 inch skillet, over medium heat, combine butter, olive oil, Old Bay, Tony Chacheres, garlic powder, onion powder, lemon juice and worcestershire sauce. Stir constantly allowing butter to melt and seasonings to combine, about 3 minutes.
Add sausage and shrimp. Saute together, stiring well until all pieces are well covered with the sauce. Cover and simmer for 6 minutes, stirring occasionally.
Toss in Fettuccine and mix well for 1 minute, until fettuccine is covered with sauce.
Best plated in a bowl, so you can add extra sauce over the top.
Makes 4 large servings. It takes less than 20 minutes to make this meal from start to finish, if you purchase your shrimp already pealed, deveined and tails off.
Tell us about your recipe
I came up with this recipe totally by accident, while camping at the cabins at the KOA on Perdido Bay, in Lillian Alabama, in February, 2017. I love cooking gourmet dishes when we go camping. It just makes the meals more special than your regular hotdogs and hamburgers. I began mixing seasonings and ingredients from memory of an old New Orleans recipe for BBQ shrimp I had eaten about 20 years ago. When I finished, there was just one layer of flavor that was missing. My husband Steve suggested we add the Kelley's sausage thawed out in the cooler. Magic! That was the missing link! We love spicy and layers of flavor. It was so delicious that we made it again the week we returned home. This is a very simple dish, quick dish but your friends and family will think you slaved for hours. We hope you enjoy.