| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
New Orleans |
New, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 16 |
oz |
Chicken breast half, cut into strips; (about 1/2 cup) |
| 1/4 |
c |
Chopped chorizo sausage |
| 2 |
tb |
Chopped green onions,; plus extra for garnish |
| 1/2 |
tb |
Chopped garlic |
|
|
Tabasco and Worcestershire sauce |
| 3/4 |
c |
Heavy cream |
| 1/4 |
c |
Grated Parmesan cheese |
| 1/4 |
lb |
Shrimp, peeled and deveined |
| 1/2 |
lb |
Penne pasta, cooked al dente and tossed; in oil to coa |
|
|
Creole spice, salt and pepper |
INSTRUCTIONS
In a large saute pan heat oil, add chicken and sausage and cook 5 minutes,
stirring often. Add green onions, garlic, 2 dashes each Tabasco and
Worcestershire sauce or to taste, and cook for 1 minute. Add cream, cheese,
shrimp and pasta. Cook, tossing, to heat through. Adjust seasoning to taste
with Creole spice, salt and pepper. Serve garnished with green onions.
Yield: 2 servings
Recipe By :ESSENCE OF EMERIL SHOW#EE123
Posted to MC-Recipe Digest V1 #302
Date: Thu, 14 Nov 1996 22:27:19 -0500
From: Meg Antczak <meginny@frontiernet.net>
A Message from our Provider:
“Prayer: Don’t give God instructions — just report for duty!”