3 cups olive oil
6 pounds boneless chicken breast, sliced
3 pounds andouille sausage, diced
3 cups green onions, chopped
3 cups red bell pepper, chopped
1/2 cup minced garlic
1 1/2 cups Cajun seafood seasoning
1/4 cup Worcestershire sauce
Tabasco sauce, as needed
6 cups chicken stock
6 cups Real California crème fraîche
144 medium shrimp, peeled
6 pounds orecchiette pasta, cooked
Chopped chives
Real California Parmesan cheese
For each serving, to order, in sauté pan, heat 2 tablespoons olive oil. Add 4 ounces chicken, 2 ounces sausage, 2 tablespoons green onion, 2 tablespoons bell pepper and 1 teaspoon garlic; cook until chicken is half done. Add 1 tablespoon Cajun seasoning, 1/2 teaspoon Worcestershire sauce and 3-4 dashes Tabasco; cook 1 minute. Add 1/4 cup chicken stock; cook 1 minute. Add 1/4 cup crème fraîche and 6 shrimp; cook until shrimp are done. Add 4 ounces pasta; cook until pasta is warm and coated with sauce. Transfer to bowl; garnish with chives and Parmesan cheese.
Recipe by Chef/Owner Ian McPhee, McPhee’s Grill, Templeton, Calif.
