Next up in a pan , take two tablespoons of oil once heated , add in a tablespoon of finely chopped ginger and a tablespoon of finely chopped garlic .
Cook it for a while until its rawness goes away .
Next goes in some slid green chilies .
You can put more or less as per your preference .
Next goes in some spring onion .
Whites cook it for a minute or two .
And when it starts to become tender and change its color slightly , then goes in one onion which are cut into cubes or chunks like this followed by one capsicum , which is again cut into cubes .
This way , you can use any different colored bell peppers or capsicum over here to make it more colorful .
Cook it just for a while , say about one minute , we don't want to overcook it as we want to retain its crunch , then goes in two tablespoons of tomato sauce .
Two teaspoons of red chili sauce or paste , whichever you have handy .
Two teaspoons of soy sauce .
Then I'm using one teaspoon of sugar to enhance all its flavors .
One teaspoon of vinegar makes everything very well for a while .
I'm also adding some salt and again mix while the sauces are getting cooked in a separate bowl , we'll take a tablespoon of corn flour or the corn starch to which I'm going to add half a cup of water to make a slurry out of it .
Keep mixing it so that it becomes smooth and free from any kind of lumps .
Now , while adding this corn starch slurry to the vegetables , mix it and let it cook for some time .
Then we got a yellow one , you know , uh , it's up to you .
You can do equal parts the same .
You know what I mean ?
I like to use like , just a little bit less when I do the , uh , the yellow , but it's up to you and we got a yellow onion .
I've already went ahead and diced this also .
Uh this was like a uh I'm gonna say like a large this , we'll just go with that and just call it a large .
All right , I'm just showing you this right here because I keep my pepper in this right .
Here's the thing .
I got the pepper that's inside of this is a sweet black uh excuse me is smoked black peppercorn .
I got this from a sweet Smoky Joe's also , hey , since I started using that smoked black uh peppercorn .
Hey , nothing else .
Now we got oregano .
This right here .
This is creole kit .
Look , this is my Creole season .
I'm going with the Creole seasoning .
Now , I'll just show you this is how it looks .
All the pasta looks separated and it's nicely coated with all the flavorful sauces .
Do not overcook .
It just switch off the flame .
It's looking really tempting and colorful you can enjoy with some spring onion greens on top for your snacking or even for your kids stiffen box .
So I hope you enjoyed watching this another version of pasta .
If you like share and subscribe to the channel for more such amazing videos .
I'll see you soon in my another video .
Take care .
Bye bye .
Just go ahead and use two .
We're gonna go ahead and just chop those here .
We got heavy whipping cream .
This right here .
This is just one cup and then listen , you saying Cajun Creole and all that , then you gotta have that and just that and sausage right here .
Just one little link .
Complete link gotta do it .
And I'm gonna go ahead and chop this up and get it , you know , chop uh I'm gonna get it sliced thinly and I'm gonna start with , you know , olive oil .
Then we got chicken broth .
You know , hey listen , this is not less sodium .
This is uh you know , just like the full on .
You know , the goodness you can .
If you guys are watching your sodium intake , you can go ahead and do the reduced sodium .
Uh version of that right now .
I've been waiting to show you this .
Look at here , you see this right here .
This is all the shells from what's been peeled , you know , from my shrimp .
I'm gonna ask you guys , I'm not gonna spoil it right now , but you guys gotta trust me .
Go ahead .
Save them .
I'm gonna freeze them now until I fill up this bag .
Once I got them filled up in about two weeks , I'm gonna put out a video and I'm gonna show you why we're gonna save this .
Most of you guys are thinking we're gonna make a stop but I got something else .
Hey , that's good to save them too .
But just get in the habit of anything that you peel like this .
If it's seafood , go ahead and write what it is on there and just freeze it .
That's a pro tip .
You guys , hey , you're gonna thank me for this one later and now for the fettuccini , listen , I got these in the pot already cooking .
I'm just gonna get them cooked to the time they're supposed to be and then I'm gonna stop them right ?
So which is like 12 minutes then I'm gonna put them in my calendar .
Soon as I put them in the calendar , I'm gonna , you know , shock you with that cold water because we're gonna stop it because after that , we're gonna put every , all the ingredients in here .
We're gonna continue cooking .
You don't want your noodles to be mushy .
Now , with all of this being said , hey , let's get it .
First thing , first look , we got our shrimp , right .
We're gonna go ahead and just start adding everything to it .
So I'm gonna take my oregano a little salt .
I can give it a nice generous pinch , right ?
Black pepper and now my creole seasoning and then you just wanna stir it around , you know , you wanna get everything blended well and there you have it .
Now for the next step , you wanna go ahead and heat up your pan , right ?
We're gonna start off on a medium high heat , you know .
So then go ahead and add some olive oil to it .
Then you know what ?
We just wanna get the olive oil and get it nice and hot .
Once that becomes hot , then you wanna go ahead and add your uh shrimp .
Now , the thing is , listen , I got like a lot of different size shrimp and it's a lot , right ?
So you wanna make sure that your shrimp is able to lay flat .
So you just wanna cook it for like 2 to 3 minutes on each side and then once it's done , then go ahead and put it on a plate .
You can see that plate right there .
It doesn't have no napkin on it .
Or no paper towel because I don't want the , the paper towel to absorb anything .
It's ok if something drips off of them , but we just gonna leave them like that .
Then here I'm just adding , you know , just a little bit more olive oil and you can see how I cut my end sauces up and then go ahead and just add that to the pan .
Same concept when we did the shrimp .
Listen , we wanna make sure it is , you know , flat .
Now , you can see I'm using that wooden spoon and I like that , that edge on the bottom .
See how it's flat .
It's straight , makes it real easy to get that goodness off the bottom of them .
Uh Those pans , folks , you guys got to get it and it protects , you know , that non uh stick uh surface .
Now , just go ahead and then you can see right here , hey , listen , your mouth should be watering because you can see that that olive oil is taking on a new color because that's where , you know , our meat is starting to sweat .
So I added the sausage right back right on that same plate and there you have it .
Now we're gonna set that off to the side and listen , now is time to do the veggies .
Now , listen , we only gonna cook these veggies just long enough so that they become , you know , like soft , it's up to you .
It's the texture that you guys like for me under a medium high heat .
And then OK , you just see right there .
I'm adding my creole seasoning and then I'm coming with the brown , you know , the brown sugar , but I cook mine for about , I don't know , I'm gonna say about five minutes .
You know what I mean ?
I like for it to have a little bit of , you know , like a , a firm texture .
You know , when I go ahead and taste it now , that's my garlic .
That's how I chopped it up .
I didn't do no mince because you don't have to .
And then when you put the garlic in , you wanna make sure you only , you don't burn it .
So I guess I'm gonna say anywhere from a minute minute and a half would be good after that .
We come with the crushed , you know , tomatoes .
Then we're gonna come with our , you know , our heavy cream and then we're gonna put our chicken stock in there and then we just gonna keep working it .
Now , don't forget we still got the medium high heat .
So once I get all of these ingredients inside there , we gotta keep it stir , you know , and , and then we wanna bring it back , you know , get like a semi boil .
So we'll just say we want to get it back to like a simmer .
So you can just see , I'm just moving it back and forth .
You know , we just gonna let it cook and there you have it right there .
You see it starting to simmer right there and once it starts to simmer , I cooked it for about two minutes when it was simmering .
And then I went ahead and add my Parmesan cheese .
Now I reduce my heat down to like a medium , you know , because we're just gonna take our time and let that Parmesan cheese , you just wanna let it melt and it's a little tricky .
You know what I mean ?
So just take your time , trust the process .
And you can see as I'm stir right there , you can see it starting to uh thicken up .
So now is the time to go ahead and get your , you know , your uh fettuccini noodles and go ahead and just , that's your pasta and go ahead and just , you know , insert it once you get it in there .
Now , you gotta figure out how big your pan is because listen , I got a lot of noodles , you know .
So listen , we gotta get it all , you know , coated after that is real .
Listen , in this order it was noodles and then we come with the sausage and once we get the , the sausage , you know , the cooking side of that and completely coated and then we put the shrimp because listen , the shrimp is perfect right now .
So really , we just wanna add the shrimp the last I'm gonna say like the last 2 to 3 minutes , right ?
So there's our shrimp right there .
Now , we just put that on there , you know , put that inside of there and then we just mix it all up and then we get ready to serve .
Now , I can tell you this , you could put this in the center of your table , You know what I mean ?
And everybody can like pull from that .
That's a great presentation .
But you guys let me know down in the comment section below .
What do you think about serving these in the dish ?
And there you have it a creamy Cajun pie .
So tell me what you guys think about this one here .
Another super easy , you know , recipe , huh ?
You know any time you see the word Cajun , you know most people jump right on it .
Hey , so let me just put it together for you for perspective .
You got Cajun .
Then when you say sausage , you start thinking about that and or even the smoke sauces and you add shrimp , you can't go wrong and listen , if you're doing your weekly uh planning of your meals or your biweekly , however , you guys are doing it for your meal prep .
This is just something you gotta put in a rotation just to break it up .
Now , if you're new to my channel , let me just say , hey , thank you .
For watching me .
Don't forget to subscribe and like this video and tell everybody out there , there's a channel out here to simplify these recipes and taking the mystery out of cooking .
And if you've been watching me for a minute , folks , you know how I'm gonna get out of here .