This was a really tasty dish, even without Cajun seasoning. It could really use something to thicken up the sauce though, since the half-and-half stayed runny throughout the cooking process. All my parmesan ended up clumping too, so I'd probably sprinkle it on top after plating instead of mixing it in. Very easy to make, though, and you can use fat free half-and-half for a low-fat dish that still tastes rich.
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