Creole Chicken And Andouille Pasta Recipes

Steps:

• Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
• While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
• Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

Steps:

• Heat a large skilled over medium-high heat.
• Cook sauage and chicken with the Creole seasoning until the meat is about halfway done.
• Add the mushrooms, green onion, green pepper and red pepper.
• Sautee over medium heat until the mushrooms begin to shrink, about 10 minutes.
• Stir in the chicken broth and milk, season with lemon pepper and garlic powder, and reduce heat to medium-low.
• (Now is a good time to start boiling water for the pasta.) Mix together the cornstarch and cold water until dissolved- I like to use a coffee mug.
• Stir into skilled.
• Cook, stirring gently, until the sausage returns to a boil.
• Boil for one minutes, then remove from heat and set aside.
• Serve hot over cooked pasta.

Steps:

• 1. Cook pasta to near al dente in a large pot. Make sure that it is NOT done. It will finish cooking in the sauce. Drain and set aside.
• 2. Shave the Andouille in a food processor or chop into snall pieces. Heat skillet to medium-high and add 2 tbsp. oil. Cook andouille until it begins to brown and remove from skillet with a slotted spoon, leaving the oil and fat in the skillet.
• 3. Cut chicken breasts into bite-sized chunks and season with Cajun seasoning. Cook chicken in skillet until done. Remove with slotted spoon.
• 4. Slice onions and bell peppers into 1 inch strips and chop mushrooms. Sauté onions and bell peppers until the peppers are just slightly wilting. Add mushrooms and garlic cook for 2 more minutes.
• 5. Add chicken stock and scrape the pan. Let simmer for 2-3 minutes.
• 6. Add diced tomatoes and green chilies, thyme, and basil. Allow to cook down and combine for about 2 minutes.
• 7. Add heavy cream and allow to cook down for 2 more minutes.
• 8. Add meats and mixture in skillet to pasta in large pot and cook over medium heat until pasta is done and liquid is mostly absorbed. Do not overcook pasta.
• 9. Stir in Parmesan cheese and serve immediately.

Steps:

• Cook linguini according to package directions.
• Place chicken between 2 sheets of plastic wrap and pound to a thickness of about 1/4 inch.
• Coat with creole seasoning.
• Heat olive oil on medium heat in a large non- stick skillet.
• Brown chicken on both sides until done, cover and keep warm.
• Reduce heat to medium and add zucchini and red pepper, saute for 4-5 minutes or until softened.
• Add garlic and stir for about 30 seconds more.
• Add half and half and bring just to a boil,.
• Add Basil, black pepper, salt and cayenne pepper.
• Add chopped spinach and roasted tomatoes.
• Bring just to a boil and reduce for about 20 minutes.
• Add parmesan cheese and stir until melted.
• Pour sauce over cooked linguini and toss to coat.
• Top with sliced chicken.
• For slow roasted tomatoes, slice plum tomatoes in half length wise and drizzle with olive oil. Sprinkle with dried thyme,course salt and fresh ground pepper. Cook at 325 for 90 minutes.