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CAPE FEAR WELLINGTON




Source of Recipe


the web


List of Ingredients




2 skinless, boneless chicken breast halves

22 to 25 medium uncooked shrimp, peeled and deveined

1/4 pound andouille sausage

3 tablespoons butter, divided

1/2 cup celery, chopped

1/4 cup green pepper, chopped

1/2 cup onion, chopped

2 cloves garlic, minced

2 teaspoons chicken bouillon granules

1/2 teaspoon Cajun blackening spice

1/2 teaspoon Old Bay seasoning

2 tablespoons cooking sherry

1/3 cup Monterey Jack cheese, shredded and firmly packed

1/3 cup Cheddar cheese, shredded and firmly packed

3 tablespoons Pepperidge Farm Herb Stuffing Mix

2 sheets puff pastry dough

Alfredo Sauce (recipe follows)

Recipe



Preheat oven to 350.



Chop all meats in 1/2-inch cubes and refrigerate until needed. In a medium saute pan, melt 1

tablespoon of butter. Saute celery, green pepper, onion and garlic until onions are clear.

Add chicken bouillon granules, blackening spice and Old Bay seasoning. Stir to mix. Add

sherry.

Remove from heat and stir in Jack and Cheddar cheese and stuffing mix. (If mixture seems

exceptionally thick, add up to 1 tablespoon of water to loosen up). Set aside. In another

medium saute pan, heat remaining 2 tablespoons of butter. Saute chicken until it just starts to

brown, about 3 minutes. Add shrimp and continue to saute for an additional 2 minutes. Add

sausage and saute for 1 more minute. Place chilled pastry on floured surface and cut each

sheet in half. Repair any tears in the dough by wetting your fingers and pinching the dough

together. Place 1/4 of the stuffing in the center of each piece of pastry. Fold each side of the

pastry over and pinch to seal. Place the stuffed pastry, seam side down, on an ungreased

baking sheet. Crimp edges with fork to seal sides. Bake in 375-degree oven for 25 minutes

or until pastry is golden brown and flaky. Serve with alfredo sauce.

Makes 4 servings.



ALFREDO SAUCE

1 cup heavy cream

3 ounces butter

1 teaspoon white pepper

1/2 teaspoon salt

1/2 teaspoon garlic salt

2 cloves garlic, finely minced

1 teaspoon cornstarch

2 teaspoons cold water

2 tablespoons fresh grated Romano cheese

2 tablespoons fresh grated Parmesan cheese



Bring cream and butter to boil. Remove from heat. Add white pepper, salt, garlic salt and

minced garlic. Whisk well. Set aside. Mix cornstarch and water to make a paste. Add

cornstarch mixture to cream mixture over low heat, stirring until thick.

Remove from heat. Add cheeses and whisk until smooth.