[1] Cajun mac and cheese with Andouille sausage and Cajun seasoning (photo © DeLallo).
[2] Andouille sausage (photo © D’Artagnan).
[3] Panko breadcrumbs are our favorite for just about any recipe (photo © Kikkoman). |
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November 9th is Cook Something Bold & Pungent Day, so how about a Cajun Mac and Cheese recipe?
It’s made spicy with Andouille sausage and Cajun shrimp
First, a bit of Food 101 on piquant vs. pungent:
Moderately sharp flavors fall into the piquant category: radishes, sauerkraut, and strong raw onions, for example.
Examples of piquant spices include cardamom, cayenne, cloves, curry, ginger, mustard, and paprika. To sum it up: Pungent/pungency always “refers to a very strong taste.
Piquant/piquancy refers to any spices and foods that are “agreeably stimulating to the palate,” in other words to food that is spicy in the general sense of “well-spiced.” Piquant is a lower degree of pungent [source].
Pungent refers to foods commonly referred to as spicy or hot.
> Here’s more about the different terms.
Are you ready for some spicy mac and cheese?
This recipe gets its heat from spicy Andouille sausage, Cajun shrimp, onions, peppers and creamy cheeses, this incredible twist on comfort food is easy enough for a weeknight meal.
> The difference between Cajun and Creole cuisines.
> The year’s 12 hot and spicy holidays.
RECIPE: CAJUN MAC & CHEESE
Prep time is 10 minutes, and cook time is 50 minutes. Thanks to DeLallo for the recipe.
DeLallo made the recipe with its “Shellbows” pasta, a shape that combines a shell and an elbow.
Ingredients For 4-6 Servings
1-pound package of elbows or pasta shape of choice
2 tablespoons extra virgin olive oil
10 ounces Andouille sausage, diced
1 red bell pepper, diced
1/2 onion, diced
1 tablespoon Cajun seasoning
1/2 pound large shrimp, cleaned, peeled and deveined, and cut into three pieces
4 tablespoons butter
4 tablespoons all-purpose flour
3 cups whole milk
8 ounces DeLallo Pepper Jack Cheese, grated
4 ounces DeLallo Mozzarella Cheese, grated
Salt and black pepper
1 cup panko breadcrumbs
2 tablespoons melted butter
1 tablespoon chopped parsley
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Preparation
1. PREHEAT the oven to 400°F. Butter a 9″ x 13″ oven-safe casserole dish and set aside.
2. BRING a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain, rinse with cool water (to prevent sticking), and set aside.
3. HEAT the olive oil in a large ovenproof saucepan, and add the diced sausage, pepper, onion, and seasoning. Cook for 2-3 minutes, and then, add the shrimp. Cook for another 3-4 minutes, or until the shrimp become pink in color. Transfer the contents to a bowl and set aside. Using the same pan on medium heat…
4. ADD the butter and melt. Whisk in the flour. Slowly whisk in the milk. Once the sauce begins to thicken, add the grated cheeses. Whisk until the cheese has melted. Season with salt and black pepper.
5. ADD the cooked pasta, sausage, and shrimp mixture to the dish. Gently toss with the cheese sauce to coat.
6. COMBINE in a small bowl, the breadcrumbs, melted butter, and parsley. Sprinkle the breadcrumbs mixture over the pasta and cover with foil.
7. PLACE the pan into the oven and bake for 20 minutes. Take the foil cover off of the pan and bake for another 15 minutes until bubbling and golden brown. Remove from oven and serve immediately.
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