Cooksperiment 9,871: Baby’s First Cajun From Scratch, and as a Bonus It’s Healthy-ish

A recent trip to World Market to try to pick up some of the Game of Thrones themed Take the Black Stout for the boyfriend to help him relax from a severe case of hectic deadline at work yielded NO TTB, but a fantastic possibility with the Rogue Ale Voodoo Doughnut Chocolate Banana Peanut Butter Ale I did find. Naturally this meant that I would need to make Cajun food to go with because epicness. However, most Cajun is pretty much a “no” in the healthy department, so this was going to be a culinary experiment.

Luckily a quick Pinterest search for healthy Cajun recipes didn’t disappoint and I came across this one that’s an adaptation of a Hungry Girl recipe over at Alexa Eats Clean and it looked simple and promising. The biggest quandary on this quest would be if my local grocier had the shirataki noodles that make the whole thing super duper healthy. Well, that and the fact that I’ve done lots of work with Laughing Cow in the kitchen and didn’t believe one bit it would magically make a sauce with 2 wedges. Also, mo’ veggies, mo’ betta.

Want to try this recipe my way at your place? Here’s the game plan:
Cajun Shrimp in a Spicy Alfredo Sauce with Veggies

1 package shirataki noodles OR Thai Kitchen Red Rice Noodles (as I used)
1 package shrimp (you can use canned if you want, or frozen or fresh, and pick the size you want. I used 1lb of shrimp to make 4 servings)
1 medium bell pepper (I used green because it was cheap, red would also be good).5 packages baby bella mushrooms
.5 medium white onion
1 small jar artichoke hearts
2 wedges Laughing Cow Light spread
2 TBS fat free cottage cheese
1 package whole wheat Kaiser rolls

Tony Cacherie’s More Spice no Salt Added
Cholula Cayenne with Garlic Sauce
Garlic butter for the rolls
Lemon juice for your shrimpies

Pro Tip: Shirataki noodles are great but are not a staple of every grocery store, I used rice noodles that had the max nutritional value available. If you want to use shirataki noodles, check out your local Asian market and get some to save SERIOUS calories while getting the noodles you crave.

Pro Tip: I nabbed the Cholula with Garlic for FREE because they were having a buy any Cholula get the new garlic one free deal at my local grocery. I really like the flavor, as does the boyfriend, it’s not as spicy as many hot sauces but it very flavorful and adds depth. It would be great for Mexican, Indian, and Cajun food and in a very small amount could take a red sauce to an arribiata sauce.


1) Dice your veggies to desired consistency and toss in a skillet on medium heat with a little water, stir occasionally.
2) Put on a small pot of water to boil for your noodles.
3) When veggies are cooked (5-10 mins), toss your shrimp in the skillet with the veggies with a little water, and about 2 TBS of your lemon juice stir occasionally for around 10 mins.
4) Toss your pasta into your now boiling water and set your timer for its cook time.
5) Add your 2 wedges of Laughing Cow and Cottage Cheese to your skillet, stir well.
6) Put your garlic butter on your buns and toss them in the toaster oven or oven to cook, they should take 5-10 mins, be sure and set a timer so you don’t forget.
7) Season your sauce and shrimp with Tony’s and Cholula to your desired spice level (I love spicy food and used 2-3 TBS Tony’s and a liberal amount of Cholula) and drop your sauce to simmer heat.
8) Pull your noodles, drain in a colander, toss in your skillet with everything else, mix liberally, and plate.

wpid-1390591395574.jpgNotes: I actually experimented with adding a touch of Miracle Whip to the mix to brighten up the flavor. It worked well for me, but if you want a more traditional alfredo flavor, go with what’s posted.

Cook Time: 30 mins
Servings: 4

wpid-1390591406978.jpgFor the final note, it didn’t mix well with the beer. 🙁 This was at no fault of the food, which we both loved, but because the beer was basically a stout and not really an Ale and didn’t sit well with the heaviness of the alfredo. Pair this with one of the seasonal Abita varieties and you will be golden. I’m writing up an individual report about the beer and its ups and downs that should be out in the next day or so.

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