Creole Butter sauce- 1/2 cup butter (softened), Worcestershire
sauce, minced garlic, cayenne pepper, thyme, oregano, kosher
salt, red pepper flakes
-Place Worcestershire in blender and add remaining ingredients,
except butter. Whip on low until combined. Add softened butter
and mix for 2 minutes. Melt the Creole butter in a saute pan and
cook until browned.
Add chicken and cook until 1/4 done.
Add the shrimp. Cook until 1/2 done. Add 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 until heated
through. Place in bowl, toss with linguine, and sprinkle with
tomatoes and green onions. Dust with Cajun seasoning to taste.
Originally Submitted
7/8/2012
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