Here is a recipe that has been copied at many restaurants. At Cannon's, we had our version of this dish. All others are just copies of the original creation from Mr. B's.
1/2 pound spinach fettuccine
4 tablespoons cold unsalted butter (cube 2 tablespoons)
1/2 small onion, cut into strips
1/4 small green bell pepper, cut into strips
1/4 small red bell pepper, cut into strips
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1/4 teaspoon dried hot red pepper flakes
1/4 cup cooked duck breast, chopped (about 1 small duck breast or 6 ounces raw)
2 ounces boneless skinless chicken breast, diced
2 ounces andouille sausage, cut into 1/4-inch thick slices
3 ounces small shrimp (about 21 to 25 per pound), peeled and deveined
1/2 small tomato, diced
1/2 cup chicken stock
Bring a large pot of salted water to a boil. Add fettuccini and cook until al dente.
Meanwhile, heat a large skillet over moderately high heat. Add 2 tablespoons butter and melt. Add onion, bell peppers, Creole seasoning, garlic, red pepper flakes, duck, chicken, and andouille and sauté 1 minute or until chicken is almost done. Add shrimp and tomato and sauté 1 minute. Add stock and cook, over high heat, until stock is reduced by a third. Remove skillet from heat and gradually stir in the remaining 2 tablespoons cubed butter until melted.
Drain fettuccini. Return fettuccini to pot and add sautéed mixture, tossing to coat.
Enjoy!!!
Good Cooking, Good Eating and Good Living!!!
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