Very tasty. Just enough sauce to carry the creole flavors and meld the different types of protein together. Went a bit overboard by making our own Chorizo and homemade penne pasta. A great Creole recipe from down in New Orleans!
YIELD
6 servingsPREP
10 minCOOK
20 minREADY
30 minIngredients
Directions
Heat oil in a large sauté pan until shimmering. Add the chicken and sausage and cook; about 5 minutes, stirring often.
Add the green onions, garlic, and 2 generous dashes each of red hot pepper sauce and Worcestershire sauce (or to taste), and cook for 1 minute. Add the cream, cheese, shrimp, and pasta.
Cook, tossing, enough to heat through. Adjust seasoning to taste with Bayou Blast, salt and black pepper.
Serve garnished with green onions.
Comments
This is the dish that Cressie and I get when we go to this restaurant called "Cheddars." I think this is the one we are going to try make with out seafood mix.
Thia dish is so easy to fix and the taste is absolutely amazing.
Looks delicious, but as a former Cheddar's cook...it's way off. I bet this is better though. To get the sauce just right, try adding 1/4 cup of salsa ;)
That's exactly what I did. I'm glad it worked out because I didn't see this beforehand. LOL
I think this is also very similar to the one I make from the restaurant “cooker”, right down to the bayou blast seasoning