"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Emeril's New Orleans Pasta Recipe

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This recipe for Emeril's New Orleans Pasta, by , is from The ASC Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Theresa Thompson
Added: Sunday, August 9, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 pound fettuccine pasta
2 boneless skinless chicken breasts, cut into 1/4 inch strips
2 T. olive oil
2 andouille sausage links, sliced
1 pound medium to large shrimp
1/2 c. chopped green onions
1 1/2 c. whipping cream
1/2 c. Parmesan cheese
1 tsp. salt
1/2 tsp. Worcestershire sauce
1/2 tsp. hot pepper sauce (or add more to "kick it up a notch"
3-4 tsp. Emeril's Essence seasoning

Directions:
Directions:
Cook pasta (time it so it will still be warm at serving time)
Toss chicken strips with 2 tsp. Essence seasoning. Heat oil in wok or electric skillet. Saute chicken 3-4 minutes, add sliced sausage, and cleaned shrimp, garlic, Worcestershire sauce, red pepper sauce, and remaining Essence. Cook until done
Stir in cream. Reduce heat and simmer 2 minutes. Stir in Parmesan cheese. Toss with drained pasta. Stir in green onions. Sprinkle with more Parmesan.

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
If you don't have sausage or shrimp, simply adjust amounts of the other meats to desired heartiness.
Essence is sold in stores, but you can make your own
Essence recipe:
5 T. Sweet paprika
1/4 C. each salt and garlic powder
2 T. each ground pepper, dried oregano, onion powder, thyme, and cayenne pepper

 

 

 

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