04-26-2005, 01:43 PM
1/2 cup chicken thigh meat
2 1/2 tablespoons Creole seasoning
1 tablespoon olive oil
2 ounces andouille sausage, chopped
8 ounces medium shrimp, peeled and deveined
1/4 cup green onions, chopped
1 tablespoon garlic, chopped
1 1/2 cups heavy whipping cream
1/4 tablespoon Worcestershire sauce
Dash of Tabasco
1/2 tablespoon salt
1/2 cup Parmesan cheese
1/2 pound fettuccine, cooked
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.
2 1/2 tablespoons Creole seasoning
1 tablespoon olive oil
2 ounces andouille sausage, chopped
8 ounces medium shrimp, peeled and deveined
1/4 cup green onions, chopped
1 tablespoon garlic, chopped
1 1/2 cups heavy whipping cream
1/4 tablespoon Worcestershire sauce
Dash of Tabasco
1/2 tablespoon salt
1/2 cup Parmesan cheese
1/2 pound fettuccine, cooked
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.