Never one to shy away from a challenge, I was recently asked by Heluva Good! the maker of delicious sour cream dips to participate in a recipe contest using their products they provided me. The recipe could have no more than 5 main ingredients and needed to be fairly easy to make. I have had so many different ideas swirling around on what I wanted to make, but just couldn’t decide. I like to pride myself on being resourceful in the kitchen with ingredients that I have on hand and that certainly worked to my advantage as this recipe came together by that very thing.
We spent the day Sunday despite the icky chill in the air putting together new outdoor furniture, planting container gardens and setting up our new grill. I need to preface this by saying that I LOVE my husband!!!! He is the greatest, but when he gets the hankering to cook something, my Type A Kitchen OCD goes into overdrive because he is all over the place, doesn’t generally have a plan, and leaves an enormous mess. So after announcing he wanted to put his new grill to work, he went to the store and came back with mussels, andouille sausage and boiled crawfish. Note that there was no plan for the meal and nothing but meat to eat, BUT I let him do his thing on his new grill and stepped in when asked. When everything was cooked it occurred to him that something on the side might be nice (I can go for a meatless meal, but not too fond of meatful meal), so I got to work. I put some angel hair pasta on the stove and headed to the fridge to see what I could use next. I grabbed the Heluva Good! Limited Edition Bacon Ranch Sour Cream Dip, some shredded cheddar cheese and cut up some of the grilled andouille sausage and decided a creamy Cajun pasta dish was in order. All I needed was some crawfish meat to complete the dish. Since I so willingly came to Drew’s rescue, it was his job to peel the crawfish (no thanks on the smelly hands). Still with no intention of this serving as my official recipe, we sat down at our new outdoor table to eat our meal and what came next was pure enjoyment! This pasta is so good……….Heluva Good!, in fact!! Drew looked at me and said “Well, there you go! Looks like you’ve got your recipe. You’re welcome!” For once his crazy chaotic cooking spree worked to my advantage in a big way and won over my taste buds and will hopefully be the winner of this contest!!!
I would be thrilled pea-green if you would be so kind as to vote for this recipe on the Heluva Good! Facebook page.
- 6 ounces Helluva Good Limited Edition Bacon Ranch Sour Cream Dip
- 8 ounces cooked angel hair pasta
- 1/2 cup shredded cheddar cheese
- 1/2 pound grilled andouille sausage, cut into pieces
- 1 pound peeled crawfish tails
- 1 teaspoon dried parsley
- Salt & pepper to taste
- Cook angel hair pasta according to directions on the box. Drain and rinse pasta. Add Helluva Good Limited Edition Bacon Ranch Sour Cream Dip, shredded cheese, and parsley. Stir to combine. rill sausage on an outdoor grill over medium heat to an internal temperature of 150 degrees F. Peel boiled crawfish reserving the tail meat.
- Return mixture to saucepan over medium-low heat to warm through and melt cheese. Add grilled sausage and peeled crawfish tails. Season with salt and pepper.
Limited Edition Bacon Ranch Sour Cream Dip Product photo courtesy of Heluva Good!
Heluva Good! provided me with the products for this contest. When being asked to review and test products, I only present products that fit the nature of this blog and that I believe in. All opinions are my own.
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