Ingredients Jump to Instructions ↓

  1. 2 oz 56g Chicken tenders - cubed

  2. 16 oz 454g Shrimp - (to 20) - tails removed (medium)

  3. 2 oz 56g Cooked andouille sausage - sliced

  4. 2 oz 56g Green bell peppers - diced

  5. 2 oz 56g Red onions - sliced

  6. 2 oz 56g Roma tomatoes - diced

  7. 1/4 cup 15g / 1/2oz Chopped green onions Cajun seasoning Seafood stock Creole Butter Sauce Worcestershire sauce Minced garlic Cayenne pepper Freshly-ground black pepper Thyme Oregano Kosher salt Red pepper flakes

  8. 1/2 cup 99g / 3 1/2oz Butter - softened

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Creole Butter Sauce: 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. This recipe yields ?? servings.


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