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Ingredientes
- Â Â Linguine noodles cooked, liquid removed
- 2 ounce chicken tenders cubed
- 16 med shrimp - (to 20) tails removed
- 2 ounce cooked andouille sausage sliced
- 2 ounce green bell peppers diced
- 2 ounce red onions sliced
- 2 ounce Roma tomatoes diced
- 1/4 c. minced green onions
- Â Â Cajun seasoning
- Â Â Seafood stock
- Â Â Worcestershire sauce
- Â Â Chopped garlic
- Â Â Cayenne pepper
- Â Â Freshly-grnd black pepper
- Â Â Thyme
- Â Â Oregano
- Â Â Kosher salt
- Â Â Red pepper flakes
- 1/2 c. butter softened
Direcciones
- For Creole Butter Sauce: Place Worcestershire in blender and add in remaining ingredients, except butter. Whip on low till combined. Add in softened butter and mix for 2 min.
- Heat the Creole butter in a saute/fry pan and cook till browned. Add in chicken and cook till 1/4 done. Add in the shrimp. Cook till 1/2 done. Add in the vegetables and the sausage. Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook till heated through.
- Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 592g | |
| Calories 1337 | |
| Calories from Fat 1070 | 80% |
| Total Fat 120.99g | 151% |
| Saturated Fat 66.94g | 268% |
| Trans Fat 0.0g | |
| Cholesterol 456mg | 152% |
| Sodium 1482mg | 62% |
| Potassium 1013mg | 29% |
| Total Carbs 26.11g | 7% |
| Dietary Fiber 5.2g | 17% |
| Sugars 9.83g | 7% |
| Protein 39.7g | 64% |
