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Pasta New Orleans




Source of Recipe


Internet


List of Ingredients




1 lb. fettuccine pasta
6 oz. boneless, skinless chicken breast half, cut crosswise into 1/4-in. strips
2 1/2 tsp. Creole seasoning
2 tsp. extra-virgin olive oil
3 oz. andouille sausage
3/4 lb. medium shrimp, cleaned
2 1/2 tsp. minced garlic
1/4 cup chopped scallions
1 1/2 cups heavy cream
2/3 cup grated fresh Parmesan cheese
1/2 tsp. salt
1/4 tsp. Worcestershire sauce
1/4 tsp. Tabasco sauce

Creole seasoning:
5 tbsp. paprika
1/4 cup each salt
1/4 cup garlic powder
2 TB each freshly ground black pepper, onion powder, cayenne pepper, dried thyme, & dried oregano.

In a small bowl, mix together all ingredients until well blended. Store in an airtight container on spice rack for no longer than 3 months.


Recipe



1. Cook pasta according to package instructions.

2. In medium bowl, toss 1/4 inch chicken strips with 1 tsp. Creole seasoning. In large non stick skillet, heat oil over high heat. Add chicken; sauté, shaking pan occasionally, 1 minute or until browned. Add andouille; cook, shaking pan occasionally, and stirring; 1 minute. Add shrimp, garlic, & remaining Creole seasoning; sauté 1 minute. Stir in scallions & heavy cream; reduce heat; simmer 2 minutes. Stir in scallions & heavy cream; reduce heat; simmer 2 minutes. Stir in 1/3 cup Parmesan cheese & the remaining ingredients. Simmer 2 minutes. 3. Drain pasta; add to skillet; gently toss with sauce to coat. Divide among 6 plates; sprinkle with remaining Parmesan cheese.