Wednesday, September 30, 2009

Bayou Chicken or Shrimp Pasta.

I got this recipe from Emeril at Food Network. I substituted shrimp for chicken when I made it this time, but I have also made it with chicken and it is fabulous either way!!

The recipe calls for 1 T finely chopped habanero pepper. I only used one habanero(~1 t chopped) since I was making it for the kiddos. If you like it hot, add the full tablespoon. Ours was not hot at all. The first time I made this I used 2 habaneros with seeds and ribs and it was HOT. Anyway you make of mild, chicken or shrimp...this pasta dish is YUMMY!!
Bayou Chicken or Shrimp Pasta
  • 1 pound linguine (I used Farfalle(bow tie) pasta)
  • 1/4 cup kosher salt
  • 2 T unsalted butter
  • 1 T olive oil
  • 1 1/2 pound boneless, skinless chicken breast, cut into 1-inch pieces or equal amount shrimp
  • 2 T Essence, recipe below
  • 1 1/2 t salt
  • 1 cup finely chopped yellow onion
  • 1 T finely chopped habanero pepper
  • 1 T minced garlic
  • 1 1/2 cups heavy cream
  • 1 cup diced tomatoes
  • 1/2 cup reserved pasta cooking water
  • 1/2 cup chopped green onion tops (I didn't use)
  • 1/4 cup grated Parmesan
  • 2 T chopped fresh parsley leaves (I didn't use)

Directions: Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the pasta in the pot and stir until the water returns to a boil. Cook the pasta until al dente.

While the pasta cooks, prepare the sauce. set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the chicken or shrimp with 1 T of the Essence and 1/2 t of the salt and add to the saute pan. Sear the chicken/shrimp until well browned/pink(shrimp) on both sides, about 2 minutes. Remove from the pan and set aside. Add the onions and habaneros to the pan and saute until the onions are softened and lightly caramelized, about 4-5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, remaining 1 T of the Essence, remaining 1 t of salt, and the chicken/shrimp to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. add the tomatoes, pasta and the reserved cooking water to the pan and cook tossing to incorporate for 3-5 minutes. Remove pan from heat and add the green onions, Parmesan and parsley and toss to blend(I added extra tomatoes here). Serve immediately.


2 1/2 T paprika

2 T salt

2 T garlic powder

1 T black pepper

1 T cayenne

1 T dried oregano

1 T dried Thyme

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  1. I wish you lived a little closer so you could bring me some of this for dinner tonight. Except with the chicken of course.

  2. We love spice, but this recipe was way too hot with the 2 TBSP of cayene pepper. We have made this several times and changed it up a bit. We only use 1 tsp of cayene, we had more garlic because we love garlic. We also have made it without the habenero and it's just as good. This recipe is awesome without it being spicy. WE also didn't add the last TBSP of essence at the end and we thought it was oh so yummy! We add peas to ours at the end as well.


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