| You're currently viewing Jacksterville® as a guest. This means you are limited to certain areas of the board and there are some features you can't use. If you join our community, you'll be able to access member-only sections, and use many member-only features such as customizing your profile, sending personal messages, and voting in polls. Registration is simple, fast, and completely free. WHEN YOU SIGN-UP, MAKE SURE YOU RESPOND TO THE EMAIL, OR YOUR ACCOUNT WILL NOT BE VALIDATED!!! [ Click HERE to join our community!] Member Log-In: |
| New Orleans Pasta | |
|---|---|
| Tweet Topic Started: Jan 24 2008, 10:01 PM (49 Views) | |
| Deleted User | Jan 24 2008, 10:01 PM Post #1 |
|
Deleted User
|
Very nice and spicy pasta dish ~ I make my own Essence (recipe follows). NEW ORLEANS PASTA * 1 tablespoon olive oil * 1 pound chicken breast meat, cut into strips * 1/4 cup chopped chorizo sausage * 2 tablespoons chopped green onions, plus extra for garnish * 1/2 tablespoon chopped garlic * Hot pepper sauce and Worcestershire sauce * 3/4 cup heavy cream * 1/4 cup grated Parmesan cheese * 1/4 pound shrimp, peeled and deveined * 1/2 pound penne pasta, cooked al dente and tossed in oil to coat * Emeril's Original Essence (recipe follows) Heat the oil in a large skillet over medium heat. Add the chicken and sausage and cook, stirring often, for 5 minutes. Add the green onions, garlic, hot pepper sauce and Worcestershire to taste, and cook for 1 minute. Add the cream, cheese, shrimp and pasta. Cook, tossing, to heat through. Adjust seasoning to taste with the Essence. Serve garnished with green onions. Yield: 2 servings EMERILS ESSENCE (recipe can be cut down as it makes a lot) 5 TBS sweet paprika 1/4 cup each: salt and garlic powder 2 TBS each: fresh ground black pepper, onion powder, cayenne pepper, dried oregano and dried thyme Source: emeril.com
|
|
|
| 82shovel | Jan 24 2008, 10:33 PM Post #2 |
|
Sounds and looks good. I might have to try it with crawfish instead of shrimp... |
![]() |
|
| Spud | Jan 25 2008, 12:17 AM Post #3 |
|
PEEP Show
|
YUM!!! Printing....
|
![]() |
|
| Deleted User | Jan 25 2008, 08:59 AM Post #4 |
|
Deleted User
|
Just so you know...I did add about 1/2 cup chicken broth to the pan before the cream. Something about adding all that cream freaks me out - LOL. So I just drizzle in the cream after the broth cooks down for a few minutes and add enough until it the sauce gets white. Maybe I used about a 1/3 cup. |
|
|
| Vickie | Jan 25 2008, 10:45 AM Post #5 |
|
That looks good, I'll have to try it also. Thanks |
![]() |
|
| Chelle | Jan 25 2008, 11:34 AM Post #6 |
|
Yum, sounds and looks delicious. Thanks for sharing. |
![]() |
|
| 1 user reading this topic (1 Guest and 0 Anonymous) | |
| « Previous Topic · Tried And True · Next Topic » |







3:09 PM Jul 11