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Rainforest Cafe Maya Pastalaya
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Source: newschannel5.com - Leland Anderson/Rainforest Cafe - Wednesday, August 2, 2000 Recipe #2546
| Linguine noodles, cooked and drained | |
| 2 ounces | chicken tenders, cubed |
| 16 to 20 medium | shrimp, tails removed |
| 2 ounces | cooked andouille sausage, sliced |
| 2 ounces | green bell peppers, diced |
| 2 ounces | red onions, sliced |
| 2 ounces | Roma tomatoes, diced |
| 1/4 cup | chopped green onions |
| Cajun seasoning Seafood stock Creole Butter Sauce | |
| 1/2 cup | butter, softened |
| Worcestershire sauce | |
| Minced garlic | |
| Cayenne pepper | |
| Black pepper | |
| Thyme | |
| Oregano | |
| Kosher salt | |
| Red pepper flakes | |
Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a sautÈ 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.
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