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AS SEEN ON WCBI'S
LIVE @ 5
SEAFOOD
FETTUCCINE JAMBALAYA
12 oz Fettuccine noodles
1 oz Olive Oil
1 small green bell pepper [medium dice]
1 small red bell pepper [medium dice]
1 tbsp minced fresh garlic
12 medium/large raw shrimp [peeled]
6 oz Andouille sausage [thinly sliced]
8 oz crawfish tail meat
8 oz cooked chicken tenders [diced 1/2"]
2 tsp salt
1 tsp ground black pepper
16 oz whipping cream
4 oz creole mustard [or spicy brown]
Cook the fettuccine according to package directions [al dente]. While
the pasta cooks, heat a large skillet over high heat. Add the olive
oil, and then add the bell peppers and garlic. Reduce the heat to medium
and cook the peppers till almost done [approx. 3 minutes]. Add the shrimp
and cook briefly. Add the sausage, crawfish and chicken meat and saute'
until everything is heated through. Season with the salt and pepper.
Increase the heat to high and add the cream and the mustard. Bring to
a full boil. Reduce for 2 minutes. Pour the whole mixture over the cooked
fettuccine. Sprinkle with freshly grated Parmesan cheese and chopped
fresh parsley, if desired. Serve immediately.
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