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Baked Fettuccine AuGratin with Cajun Seafood

Course Casserole
Cuisine Cajun
Servings 6 -12
Author Lake Murray

Ingredients

  • 11/2 lb fresh or frozen seafood or cooked crab of choice
  • 16 oz sharp cheese
  • 8 oz mozzarella cheese
  • 8 oz pepper jack cheese
  • 1 cup parmesan and romano cheese
  • 1 ½ cups chopped coarse:
  • carrots
  • celery
  • bell pepper
  • onion
  • mushrooms
  • 2 tsp minced garlic
  • 1 tbs salt
  • 2 tbs plus 2 tsp Prudhomme’s Seafood Magic
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 2 tbs parsley flakes
  • 1 tsp lemon concentrate
  • 1 cup Italian bread crumbs
  • ½ cup dry white wine
  • 1 ½ cups milk
  • 16-24 oz fettuccine noodles
  • 2 tbs oil

Instructions

  • clean seafood, toss with lemon and 2 tsp Seafood magic and set aside
  • cook noodles, per package directions, al dente and set aside in 5 qt pan
  • heat 1 tbs oil in large cast iron or non-stick skillet and sauté vegetables and mushrooms for 1 minute
  • add garlic, salt and 1 tbs seafood magic and sauté 3 minutes
  • add 1 tbs oil and 1 tbs seafood magic until tender scraping pan often
  • in 5qt pot melt all cheeses together with milk and white and black pepper
  • when melted and smooth add to noodles and mix well and keep warm
  • when vegetables are browned, add wine and deglaze pan
  • add to noodle and cheese mixture and stir well
  • add 1 lb of seafood and stir well
  • if you include fish, add to top only
  • Preheat oven to 425 degrees
  • spray 12x15 deep pan with oil, add mixture and spred evenly
  • distribute 1/2 lb of seafood evenly on top of mixture and top with parsley and bread crumbs
  • cook about 30 minutes, or until seafood is cooked and top is browned
  • let stand about 5 minutes to setup and serve