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New Orleans Pasta
Topic Started: Jan 24 2008, 10:01 PM (49 Views)
Deleted User
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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

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82shovel
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Sounds and looks good. I might have to try it with crawfish instead of shrimp...
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Spud
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PEEP Show
YUM!!! Printing.... :thumbs:
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Deleted User
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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.
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Vickie

That looks good, I'll have to try it also.
Thanks
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Chelle
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Yum, sounds and looks delicious. Thanks for sharing.
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