I came up with this recipe as a healthier interpretation of the Cajun sauce at Cheesecake Factory.
1 green onion, minced
2 large or 4 small cloves garlic, minced. Prefer hot variety.
2 tbsp basil pesto (1/2 ice cube size if frozen pesto)
1 cup bell pepper, chopped
1/2 cup red bell pepper, chopped
2 cups chicken broth
1 1/2 cup 2% milk
1 package Southwestern Mills Pepper Gravy mix
2 tsp Old Bay Blackened Seasoning
1/4 tsp pepper
1/4 tsp lemon pepper
1/2 tsp turmeric
1 pinch saffron
1/4 tsp paprika
Add chicken broth, garlic, bell pepper, red pepper, and all seasonings to pot. bring to simmer.
Add milk, stirring frequently, bring to simmer (just boiling around the edges of the pan).
Add gravy mix a little at a time, stir continuously with a whisk until sauce is the consistency of a thick gravy. Will use about 2/3 to 3/4 package.
Add any kind of seafood, or chicken, or both.
Incredibly good over bowtie pasta.
OK to freeze.