Rainforest Cafe Maya Pastalaya
CDKitchen https://www.cdkitchen.com
Serves/Makes: 4 | Ready In: < 30 minutes
Ingredients:
2 ounces chicken breast, cubed
20 medium shrimp, tails removed
1/4 cup green bell peppers, diced
1/4 cup red onions, sliced
2 ounces cooked andouille sausage, sliced
seafood stock, as needed
1 pound linguine pasta, cooked and drained
1/4 cup roma tomatoes, diced
1/4 cup chopped green onions
Cajun seasoning, to taste
***Creole Butter Sauce***
1 tablespoon Worcestershire sauce
1 clove minced garlic
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon dried thyme
1/4 teaspoon dried oregano
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1/2 cup butter, softened
Directions:
Creole Butter Sauce: Place the Worcestershire sauce, garlic, cayenne pepper, black pepper, dried thyme, dried oregano, kosher salt, and red pepper flakes in a blender. Whip on low speed until combined. Add the softened butter and mix for 2 more minutes.
Melt the Creole butter in a saute pan over medium heat and cook until browned, but not burned
Add the cubed chicken and cook for 2-3 minutes.
Add the shrimp. Cook 1-2 minutes. Add the bell peppers, onions, and the sausage and stir well.
Ladle in seafood stock around the outside of the pan to avoiding washing the spices off the chicken and shrimp. Cook until heated through.
Combine the cooked linguine with the vegetable mixture and toss well. Place in individual bowls and top with the diced tomatoes, green onions, and sprinkle (to taste) with Cajun seasoning.
Recipe Location: https://www.cdkitchen.com/recipes/recs/527/Rainforest_Cafe_Maya_Pastalaya38879.shtml
Recipe ID: 26841
Nutrition:
per serving: 742 calories, 31g fat, 88g carbohydrates, 26g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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