Plate it Up Catering’s Chef Felicia prepares Chicken & Sausage Etouffee with Rice Pilaf, Shrimp Scampi Over Pasta
These are two dishes you may want to highly consider adding to your menu if you plan on celebrating New Year’s at home!
Chef Felicia Grady, Plate It Up Catering’s, executive chef & ServSafe proctor instructor, joined us today with her recipes for Chicken and Andouille Sausage Etouffee with Rice Pilaf, Shrimp Scampi Over Pasta.
Chicken and Andouille Sausage Etouffee
Ingredients:
- 1/2cup diced Chicken
- 1/2cup slice Andouille sausage
- 1/4cup creole seasoning
- 2tbsp vegetable oil
- 1/4cup flour
- 1/2cup did ced onion
- 1/2cup diced red and green peppers
- 1cup rice
- 1 cup chicken stock
Directions:
In a heavy bottom skillet heat the vegetable oil add onions and peppers saute until translucent and the chicken and sausage cook until fragrant for about 5 min add the flour.
It will be a little lumpy. Add the stock cook until it’s a smooth consistency and reaches the internal temperature of 165 Fahrenheit.
Shrimp Scampi Over Pasta:
Ingredients:
- 1- lb shrimp devined and peeled
- 1/2 cup butter
- 1/2 cup olive oil
- 1/4 cup garlic
- Pinch of salt
- 1/4 cup dry white wine
Directions:
Heat the oven 425 Fahrenheit
In a heavy bottom skillet add the oil and butter melt together add the garlic, wine, salt and shrimp. Put the skillet in the oven cook until shrimp internal temperature of 145 degrees.
It should be lightly brown.
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For more information visit, Plateitupcatering.net.