Village Tavern Cajun Seafood Fettuccine - WBRC FOX6 News - Birmingham, AL

Village Tavern Cajun Seafood Fettuccine



Serves 4


3 TBSP.                      Olive Oil

8 EACH                      Jumbo Sea Scallops, fresh

½ teaspoon                Kosher Salt

¼ teaspoon                Coarse Grind Black Pepper

5 OZ. WT.                   Andouille Sausage, sliced ¼"

8 EACH                      Jumbo Shrimp, peeled and deveined, tail-off

1 ½ CUP                     Cajun Pasta Sauce (Recipe Below)

20 OZ. WT.                 Fettuccine, cooked


1 TBSP.                      Green Pepper, diced

1 TBSP.                      Red Pepper, diced

2 TBSP.                      Green Onions, sliced



1.    Season the scallops lightly on both sides with salt and black pepper mix.

2.    Pre-heat large sauté pan on high heat. Do not add the oil until you are certain the pan is hot.

3.    When you add the oil, it should shimmer and see wisps of smoke—too much smoke means the pan is too hot. Immediately put your scallops in the pan, flat side down. Cook for 1 minute, lift the edges gently. When the scallops are caramelized and a mahogany brown color, turn them over and reduce heat by half. Cook for another 1 minute.

4.    Add shrimp and sausage. When shrimp is done – add sauce.

5.    When sauce is hot and incorporated in seafood add well drain cooked pasta.

6.    Place in a bowl or platter – twirl – place scallops and shrimp around the pasta.

7.    Sprinkle green and red pepper over pasta. Garnish with green onions.


Yield: Approximately 10 Cups



2 Tablespoons          Olive Oil

1 Cup                          Yellow Onion, Diced ¼"

 1 Cup                          Tasso, Shredded in Processor

2 Tablespoons          Garlic, Minced

½ Cup                         Cajun Seasoning

 ¾ Cup                         White Wine

¾ Cup                         Tomato Paste

 2 Quarts                     Heavy Cream

1 ½ Tablespoons      Texas Pete

3 Tablespoons          Worcestershire Sauce

3 Tablespoons          Dijon Mustard (Smooth-Not Grained)



 1.    Heat oil over medium heat in a  stockpot.  Add onions and sauté about ten minutes, or until soft and fragrant.  Do not allow onions to color.

 2.    Add Tasso, garlic, and Cajun Seasoning.  Continue to sauté for 3 minutes, stirring constantly.

 3.    Add white wine and tomato paste, stir, and simmer until mixture is quite thick.  Do not allow bottom to scorch.

 4.    Add cream, Texas Pete, and Worcestershire.  Bring to boil, reduce heat and simmer 15 minutes.

 5.    Remove from heat, whisk in mustard.

 6.    Transfer to a container, chill in ice bath, label, cover, and refrigerate if not used immediately.

Powered by Frankly