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Yield/Servings:6 servings
Prep Time: 30 Cook Time: 20 Total Time: 50
For the Filling:
1 pound jumbo pasta shells
4 tablespoons (1/2 stick) unsalted butter, divided
4 andouille sausage links, sliced
2 large boneless skinless chicken breasts, diced
1 large yellow onion, chopped
3 celery stalks, chopped
1 jalapeño, seeded and diced (optional)
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 medium tomatoes, seeded and diced
2 dried bay leaves
2 sprigs fresh thyme
1 teaspoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup sliced scallions, for garnish
1 (15-ounce) container ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
For the Creole Cream Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup half and half
1 cup whole milk
1 tablespoon Creole seasoning
hot sauce, to taste
Bring large pot of cold water to boil. Season with plenty of salt and throw in pasta shells. Cook until almost done. It’s better if they’re slightly under-cooked, as they’ll continue to cook while baking. Drain, rinse with cold water and set aside.
Set large skillet over medium-high heat. Add 2 tablespoons butter and once melted, throw in sausage. Cook until browned and crispy on all sides, about 4 to 5 minutes.
Using slotted spoon, transfer sausage...
see full recipe at: goboldwithbutter.com
Recipe Source: goboldwithbutter.com
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Cajun Stuffed Pasta Shells with Creole Cream Sauce
Category: Pasta
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Yield/Servings:
Prep Time: 30 Cook Time: 20 Total Time: 50
For the Filling:
1 pound jumbo pasta shells
4 tablespoons (1/2 stick) unsalted butter, divided
4 andouille sausage links, sliced
2 large boneless skinless chicken breasts, diced
1 large yellow onion, chopped
3 celery stalks, chopped
1 jalapeño, seeded and diced (optional)
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 medium tomatoes, seeded and diced
2 dried bay leaves
2 sprigs fresh thyme
1 teaspoons Creole seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup sliced scallions, for garnish
1 (15-ounce) container ricotta cheese
1 1/2 cups shredded mozzarella cheese, divided
For the Creole Cream Sauce:
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup half and half
1 cup whole milk
1 tablespoon Creole seasoning
hot sauce, to taste
Bring large pot of cold water to boil. Season with plenty of salt and throw in pasta shells. Cook until almost done. It’s better if they’re slightly under-cooked, as they’ll continue to cook while baking. Drain, rinse with cold water and set aside.
Set large skillet over medium-high heat. Add 2 tablespoons butter and once melted, throw in sausage. Cook until browned and crispy on all sides, about 4 to 5 minutes.
Using slotted spoon, transfer sausage...
see full recipe at: goboldwithbutter.com
Recipe Source: goboldwithbutter.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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