New New Orleans Pasta Recipes

NEW NEW ORLEANS PASTA

Steps:

• Heat oil in a large sauté pan until shimmering. Add the chicken and sausage and cook; about 5 minutes, stirring often. Add the green onions, garlic, and 2 generous dashes each of red hot pepper sauce and Worcestershire sauce (or to taste), and cook for 1 minute. Add the cream, cheese, shrimp, and pasta. Cook, tossing, enough to heat through. Adjust seasoning to taste with Bayou Blast, salt and black pepper. Serve garnished with green onions.

NEW ORLEANS PASTA

Steps:

• 1. Place margarine on grill, add onions, peppers and Jambalaya seasoning and saute for one minute, Add diced chicken and saute three minutes until almost cooked.
• 2. Add sausage. Cook, mixing often with spatula until chicken has reached 165 degrees internally.
• 3. Add shrimp and cook for 2 more minutes. Cover to stay warm.
• 4. Mix garlic powder, Tony Chachere's Creole Seasoning and red pepper and 8 ounces prepared alfredo for the Cajun Sauce.
• 5. Place all ingredients in large bowl and mix thoroughly. Divide mixture into four large bowls then add blackened shrimp.
• 6. Garnish with 1 Tablespoon chopped parsley and 1 Tablespoon fine Parmesan cheese. You can add cayenne pepper to spice it up.
• 7. Serve with garlic Bread.

CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE - (4.1/5)

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate