Saturday, February 25, 2012

Creamy Cajun Parmesan Sauce ........

Been a bit under the weather the last few days, but I am back now. It's hard to cough and post at the same time, so I finally gave up the posting. I found this recipe on the Internet. Many websites have it, so  I don't know where it originated. But it is yummy; so I decided to share it with you. During Lent, many of us are looking for a fish or seafood recipe that adds a bit of "pizazz" to our meal. With the Cajun seasoning and the hot sauce, this does have a "kick" to it. If you aren't sure what a Cajun is, check out this link.
What is a Cajun?

Creamy Cajun Parmesan Sauce
2 tablespoons butter
5 green onions with 2 to 3 inches green, thinly sliced
1 small clove garlic, finely minced
2 tablespoons flour
1 cup milk (2% is fine)
1/2 teaspoon Cajun seasoning blend
dash freshly ground black pepper
2 plum tomatoes, seeds and ends removed, diced
1/2 cup fresh grated natural Parmesan cheese
1/4 teaspoon salt, or to taste
2 to 3 drops Tabasco sauce, optional
Heat butter over medium-low heat until melted. Add the green onions and garlic; cook, stirring, for 1 minutes. Sprinkle flour over the mixture; stir until well blended and bubbly, about 30 to 60 seconds. Stir in milk, Cajun seasoning, and black pepper. Cook the sauce, whisking, until thickened and bubbly. Stir in diced tomatoes and Parmesan cheese, along with salt, to taste; heat, stirring, until cheese is melted. If desired, add a few drops of Tabasco sauce. Serve with hot cooked pasta, or as a sauce for shrimp,chicken or fish.
Till next time......

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