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DINARDO'S ITALIAN RESTAURANT CREOLE CARB




Source of Recipe


Recipe from: Dinardo's Italian Restaurant - WBRZ 2 www.wbrz.com/recipes.htm


Recipe Link: http://www.recipegoldmine.com/ccD/d30.html

List of Ingredients




1/2 C. chicken thigh meat
2 1/2 T. Creole seasoning
1 T. olive oil
2 oz. andouille sausage, chopped
8 oz. medium shrimp, peeled and deveined
1/4 C. green onions, chopped
1 T. garlic, chopped
1 1/2 C. heavy whipping cream
1/4 T. Worcestershire sauce
Dash of Tabasco
1/2 T. salt
1/2 C. Parmesan cheese
1/2 lb. fettuccine, cooked



Recipe



Coat the chicken with one teaspoon of the Creole seasoning.

Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute. Add andouille and continue cooking one additional minute. Season shrimp with remaining Creole seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled. Add green onions, garlic and whipping cream. Bring mixture to a boil then reduce heat to medium. Add Worcestershire, Tabasco, salt and half of the Parmesan cheese. Coat fettuccine with sauce and top with remaining cheese.