Cajun Cream Sauce

As if Drake telling all his 504 girls to drop it wasn't already enough to make me want to live in New Orleans, this is amazing and another reason added to the list. I discovered it on Bourbon Street (sober, I promise) at Oceana's and finally came up with a recipe just as yummy. It's spicy but if you didn't pick that up from the title i'm just going to assume you aren't capable of cooking anything anyway. 

1 cup onion

1 1/4 cups chicken stock

2 tbsp flour

1/2 cup mushroom, diced

1/2 tsp garlic, minced

1 1/2 cups heavy cream

4 cups cooked fettuccine (or whatever you prefer)

Cooked chicken or shrimp if desired

Seasoning:

1 1/4 tsp paprika

1 1/4 tsp salt

1 tsp onion powder

1 tsp garlic powder

3/4 tsp dried basil

3/4 tsp dried thyme

1/2 tsp black pepper

1/4 tsp white pepper

1/4 tsp dill

1/8 tsp cayenne 

1/8 tsp nutmeg

Combine seasoning ingredients in small bowl. Preheat a large skillet over high heat about 4 minutes.

Add 1/2 cup of the onions and cook, scraping the bottom of the skillet once or twice about 3 minutes.

Add 1/4 cup of the stock, scrape bottom of skillet to dissolve all brown bits and cook about 2 minutes, until liquid evaporates.

Add 1/4 cup stock, 2 tsp of seasoning mix, remaining onions, and cook 3 minutes until liquid evaporates and onions begin to stick.

Add 1/2 stock and flour and stir until paste forms. Add mushrooms and garlic, stir, and spread evenly in skillet. Cook for five minutes.

Add final 1/4 cup of stock, clear the bottom of skillet and allow liquid to evaporate. 

Add remaining seasoning mix and cook 2 minutes. Stir in cream and cook until mixture just starts to boil. 

Add cooked pasta (and meat) to skillet and mix until heated through.