|
|
| LOUIS ARMSTRONG TRILOGY |
| 4 - 6 Servings |
 |
| Ingredients |
1 lb shrimp, peeled and devained
1 lb thinly sliced chicken breast
1 lb Cajun spicy andouille sausage
1/2 C green and red chopped peppers
1/2 C chopped sweet onions
1/2 C chopped celery
2 C cooked red beans
1 C blackened Voodoo beer
2 T dark roux
2 T roasted garlic puree
2 T Cajun seasoning
2 T Creole seasoning
1-2 C chicken stock
salt and pepper to taste
|
|
|
|
|
|
|
| Method |
| Take a large sautée pan and coat it with olive oil and place it over
high heat.
Dredge chicken and shrimp in flour and place in the pan.
Cook each side for a minute and then add the sausage and vegetables;
let cook for about 4 minutes until the vegetables are wilted.
Add the roux, red beans and the voodoo beer and let the
ingredients meld.
Add the spices and then slowly add the stock and lower the heat and
play some nice Louis Armstrong jazz for the next ten minutes while all
the flavors blend.
Serve over rice with a nice glass of red zinfandel or shriaz. |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
