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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.

Theresa Thompson
Added: Sunday, August 9, 2009


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

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:
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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