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2 Tbsp oil
1 onion, finely chopped
1 cup red bell pepper, finely chopped
1 lb Andouille sausage, diced
1 lb Medium Cooked Shrimp (Peeled, Deveined, Tail-off)
¼ tsp Ole Cajun seasoning
3 Tbsp butter
3 Tbsp flour
1¾ cup milk
¾ cup evaporated milk
1 cup Colby and Monterrey Jack shredded cheese
16 ounces of rigatoni pasta

Cook pasta according to package directions, removing from heat and draining 2 minutes short of the stated time for al dente pasta.

Heat oil over medium heat. Add sausage, shrimp, and Ole Cajun cook until browned. Remove from pan and set aside. Add onion and red bell pepper to the pan and saute for about 5 minutes or until the vegetables begin to soften. Set aside.

In a separate heavy bottomed pot, melt butter over medium heat. Add flour and stir until fully combined.

Whisk in a small amount of milk at a time, letting the roux {fancy word for butter + flour} soak up the milk before adding more. Once combined, bring to a boil and whisk for 2 minutes. Whisk in evaporated milk.

Add cheese, in small batches, into the sauce letting the cheese fully melt before adding more. Stir in sausage and vegetables. Then, add pasta and stir well. Add to baking dish; top with additional cheese. Bake until cheese is melted.

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SHRIMP DEVILED EGGS

11/29/2019

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12 Large Boiled Eggs

24 Medium Raw Shrimp (Peeled, Deveined, Tail-on)

1/2 Cup Mayonnaise

3 Tbsp Sweet Pickle Relish

2 Tbsp Butter

Mo' Blackened Seasoning (Season to taste)

Ole Cajun Seasoning (Season to taste)

Place the shrimp in a skillet with melted butter; cook for 1 minute then sprinkle with Mo' Blackened Seasoning and saute for an additional 2 minutes or until done. Remove from the heat and let cool.

Carefully peel the shells from the eggs. Cut the eggs in half lengthwise; place the yolks in a mixing bowl and reserve the whites.

Add the mayonnaise, sweet relish and mash the mixture with a fork until smooth.

Fill the whites with equal amounts of the mixture and sprinkle Ole Cajun Seasoning over the tops.

Add Blackened Shrimp to the tops of the eggs by gently pressing onto mixture.

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DECEMBER NATIONAL FOOD DAYS

CAJUN MAC & CHEESE

SHRIMP DEVILED EGGS

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