Shrimp and Andouille Spaghetti

Marion remembers the Power Squadron Auxiliary getting together at Barbara's Huet's house and making this for a members' supper.  Well, after making it I completely understand why it took the ENTIRE Auxiliary to make this stuff!  Holy smoke is it ever labor intensive.  I'm sure the men DID NOT appreciate the effort that went into this meal!

With that said, it is DELICIOUS!

Here's a picture:

And, Nesi's rating is...

She licked the platter clean, too!

Here's the recipe (if you are brave enough to cook it... just be sure you have a lot of time!):

First, the ingredients:

·         3 stalks celery

·         2 ½ sticks butter

·         3 onions – chopped

·         1 bell pepper – chopped

·         1 tsp garlic – chopped

·         1/3 cup flour

·         1 bunch green onions – chopped

·         2 lbs peeled shrimp (sautéed or boiled)

·         1 lb Andouille cubed, cooked and drained

·         1 lb Velveeta cheese

·         1 pint half and half

·         Tony’s seasoning

·         1 – 2 lbs cooked spaghetti (thin)

Now, the directions: 

Sauté onions, pepper, garlic and celery in butter.  Cook until soft – about 30 minutes.  Slowly stir in flour.  Add green onions.  Add cheese, milk, andouille which has been cooked and drained, and shrimp which have been peeled and sautéed or boiled and seasonings to taste.  Cook 15 or 20 minutes.  Add cooked spaghetti and let sit 10 – 15 minutes.  Spread in baking dish and top with grated cheddar cheese.

Bake 350 degrees to melt cheese.

Enjoy!