Ingredients:
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
Instructions:
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 sauté 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.
Source: newschannel5.com - Leland Anderson/Rainforest Cafe
