Bayou Red And Green Tabasco-Flavored Pasta Recipe - Cooking Index
Bayou Red And Green Tabasco-Flavored Pasta Recipe - Cooking Index
| 3 cups | 187g / 6.6oz | Flour |
| 8 tablespoons | 120ml | Milk |
| 6 | Eggs | |
| 1 oz | 28g | Tabasco brand Green Pepper Sauce |
| 1 oz | 28g | Tabasco brand Pepper Sauce |
| Sauce | ||
| 1 cup | 237ml | Canola oil |
| 12 | Chicken thighs | |
| 6 | Andouille sausage links | |
| 24 | Shrimp - (U-15) | |
| 12 oz | 340g | Onions - diced |
| 6 tablespoons | 90ml | Thinly-sliced garlic |
| 4 oz | 113g | Tomato paste |
| 8 oz | 227g | Ancho chiles |
| 1 lb | 454g / 16oz | Green peppers |
| 1/2 | Cilantro | |
| 3 | Red tomatoes | |
| 3 | Yellow tomatoes | |
| 6 oz | 170g | Dark roux |
| 1 | Chicken stock | |
| 1 | Scallions | |
| 5 tablespoons | 75ml | Cajun seasoning |
| 6 | Tabasco brand Pepper Sauce |
To make the pasta, divide the flour, eggs and milk into 2 equal parts. Add the Tabasco brand Green Pepper Sauce to one part and the Tabasco brand Pepper Sauce to the other part. Season each with salt. Knead until all ingredients are well combined.
Roll out pasta in a pasta machine and cut about 1/8-inch thick. Using a fettucini cutter, cut the pasta and portion into 12 equal portions, 1/2 with green pasta and 1/2 with red pasta.
To make the sauce, in a heavy sauce pot, sear the chicken until browned on all sides. Add the andouille sausage and sear on each side. Add onions, garlic and peppers and simmer for 5 minutes.
Add the unpeeled shrimp and cook until shrimp is a light pink color. Remove shrimp and peel. Hold for later.
Add tomato paste, seasoning and Tabasco brand Pepper Sauce. When sauce somes to a boil, add mix and simmmer for 15 minutes. Remove chicken and sausage, reduce by 1/3. Add scallions, tomatoes and cilantro. Season with salt and pepper.
To serve, cook pastas until al dente. Using a metal ring mold, place pasta inside mold and press down to hold shape. Layer some of the sauce on top and top with chicken, sausage and shrimp. Pour remaining sauce on top and around sides. Garnish with cilantro and dried peppers.
This recipe yields 12 servings.
Source:
Tabasco's Foodservice recipe archive at - http://foodservice.tabasco.com/
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