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Cajun Pasta Saute
This is a recipe I borrowed from chef Bill Keller of Albuquerque. He used to prepare it at fundraisers we would do for charity groups and the local American Culinary Federation chapter. It always got rave reviews and really is quite simple to prepare.
Serves 4 Cook off 4 cups Tri-Colored Rotini noodles Drain, and cool. Reserve. In a large cast iron skillet over medium high heat, add 2 ounces Clarified Butter 4 cloves Garlic, minced 1 Green Pepper, diced 1 medium Onion, diced Sauté for 3-4 minutes, until onions are caramelized. Add 2 Chicken Breasts, skinned, boned and cubed Sauté for 3-4 more minutes, add 6 ounces Andouille Sausage, sliced Continue to cook for a couple more minutes. Add 2 cups Heavy Cream The reserved Rotini Pasta 1 Tablespoon Cajun Spice mix Salt and Pepper to taste 3 sprigs fresh Thyme Cook to reduce cream until thickened. Adjust seasonings as needed. Chef's Tip- Of course, everyone will have a different idea of how much Cajun Spice is enough. I left it at what I consider to be mild. You can adjust to your own taste. |
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