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McPhee's Grill Jambalaya Pasta
Recipes
Ingredients:
– 3 cups olive oil
– 6 pounds boneless chicken breast, sliced
– 3 pounds andouille sausage, diced
– 3 cups green onions, chopped
– 3 cups red bell pepper, chopped
– 1/2 cup minced garlic
– 1 1/2 cups Cajun seafood seasoning
– 1/4 cup Worcestershire sauce
– Tabasco sauce, as needed
– 6 cups chicken stock
– 6 cups Real California crème fraîche
– 144 medium shrimp, peeled
– 6 pounds orecchiette pasta, cooked
– Chopped chives
– Real California Parmesan cheese
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Directions:
For each serving, to order, in sauté pan, heat 2 tablespoons olive oil. Add 4 ounces chicken, 2 ounces sausage, 2 tablespoons green onion, 2 tablespoons bell pepper and 1 teaspoon garlic; cook until chicken is half done. Add 1 tablespoon Cajun seasoning, 1/2 teaspoon Worcestershire sauce and 3-4 dashes Tabasco; cook 1 minute. Add 1/4 cup chicken stock; cook 1 minute. Add 1/4 cup crème fraîche and 6 shrimp; cook until shrimp are done. Add 4 ounces pasta; cook until pasta is warm and coated with sauce. Transfer to bowl; garnish with chives and Parmesan cheese.
Recipe by Chef/Owner Ian McPhee, McPhee's Grill (Templeton, CA)
Per Order:
Yield: 24 servings
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.