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Category: Cajun or Creole
Prep Time: 15 Cook Time: 30 Total Time: 45
INGREDIENTS:
2 lbs of Bone Skinless Chicken Breast
15-20 Small or Medium Sized Shrimp
1 lb of Fettucine Pasta (or your favorite pasta)
2 Cups of Chicken Broth
1 Cup of Cream
1/2 Cup of White Wine
4 Tablespoons of Butter (melted to saute chicken)
5 cloves of Garlic (minced)
1 Medium Red Pepper (sliced)
1 tsp Creole or Cajun Seasoning to taste (Use Tony Chachere's Creole Seasoning)
1/2 tsp Cayenne Pepper or to taste
Parmesan Cheese (Garnish)
Parsley (Garnish)
"I'm going to explain verbally what to do. Once you put in your chicken broth and white wine, bring it to a boil for 3-5 minutes. After that, you add in your 1 cup of cream. Then you bring it to a gentle boil. After you incorporate the cream (before you use the slurry) add in 1/2 Teaspoon of Cayenne pepper and 1 Teaspoon of The Cajun seasoning (Use Tony Chachere's Creole Seasoning) to the sauce mix. Keep adding more if you want it more spicy, but start off slow. Then, you add in your slurry (recipe below) and whisk/mix SO SO SO FAST! I mean FAST! Remove the pan from the heat before you add the slurry. You're going to see lumps, don't worry, I PROMISE you will whisk/mix them away! I hope this description helps since the stupid camera ruined everything! 😃
CORNSTARCH SLURRY (To thicken sauce)
Reserve 1/4 cup of broth (BEFORE you put it into your pan)
Start off with 2 Tablespoons of Corn Starch or Flour, and slowly add more to create a thick milky liquid. Then, once you have seasoned your sauce with cayenne and cajun (and the cream is already in, you remove the pan, and SLOWLY add this in while you whisk/mix like a psychopath!!)."
Recipe Source: https://www.youtube.com/watch?v=XZAPUxlffyc
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TGI Friday's Cajun Chicken And Shrimp Pasta
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THIS IS BETTER THAN YOU CAN BUY AT A RESTAURANT THESE DAYS.
Watch the YouTube Video below if you need further instructions.
Category: Cajun or Creole
Prep Time: 15 Cook Time: 30 Total Time: 45
INGREDIENTS:
2 lbs of Bone Skinless Chicken Breast
15-20 Small or Medium Sized Shrimp
1 lb of Fettucine Pasta (or your favorite pasta)
2 Cups of Chicken Broth
1 Cup of Cream
1/2 Cup of White Wine
4 Tablespoons of Butter (melted to saute chicken)
5 cloves of Garlic (minced)
1 Medium Red Pepper (sliced)
1 tsp Creole or Cajun Seasoning to taste (Use Tony Chachere's Creole Seasoning)
1/2 tsp Cayenne Pepper or to taste
Parmesan Cheese (Garnish)
Parsley (Garnish)
"I'm going to explain verbally what to do. Once you put in your chicken broth and white wine, bring it to a boil for 3-5 minutes. After that, you add in your 1 cup of cream. Then you bring it to a gentle boil. After you incorporate the cream (before you use the slurry) add in 1/2 Teaspoon of Cayenne pepper and 1 Teaspoon of The Cajun seasoning (Use Tony Chachere's Creole Seasoning) to the sauce mix. Keep adding more if you want it more spicy, but start off slow. Then, you add in your slurry (recipe below) and whisk/mix SO SO SO FAST! I mean FAST! Remove the pan from the heat before you add the slurry. You're going to see lumps, don't worry, I PROMISE you will whisk/mix them away! I hope this description helps since the stupid camera ruined everything! 😃
CORNSTARCH SLURRY (To thicken sauce)
Reserve 1/4 cup of broth (BEFORE you put it into your pan)
Start off with 2 Tablespoons of Corn Starch or Flour, and slowly add more to create a thick milky liquid. Then, once you have seasoned your sauce with cayenne and cajun (and the cream is already in, you remove the pan, and SLOWLY add this in while you whisk/mix like a psychopath!!)."
Recipe Source: https://www.youtube.com/watch?v=XZAPUxlffyc
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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