Pasta St. Charles from Palace Cafe in N.O.

Thats good shite

quote:

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3 ounces peeled 21/25 Louisiana shrimp
3 ounces andouille sausage
3 ounces diced tomatoes
3 ounces chopped green bell pepper
3 ounces chopped red onion
6 ounces cooked linguine
4 ounces creole mustard cream sauce

Add olive oil in a medium saucepan. Saute andouille sausage, shrimp,
bell pepper and onions. After sausage and shrimp have cooked
thoroughly, add creole mustard and pasta.

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So do you just toss the tomatoes over your shoulder?

But what do you do with the tomato?

Is it a choice?

A) If located in NOLA dump in your gumbo or jambalaya

B) If located outside of NOLA chop then throw it away.

quote:

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but I bet I could figure it out.

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Dump in trash huh?

No doubt. I really didn't read the recipe, first, and I should have.

Thanks, SR. I'm going to keep checking so I can post the link to the correct recipe. Nice timing that they chose to prepare that recipe right now. Good catch on your part.

The recipe has now been posted, just not on the Palace Cafe website. Here it is:

Pasta St. Charles

Our friends at WWL graciously invited Chef de Cuisine Ben Thibodeaux to cook on their morning show today. Palace Cafe will be serving Pasta St. Charles at this weekend's Cochon Cotillion event benefiting Bridge House, so it was the perfect opportunity for us to team up with the group there to promote the event on Saturday (and our wonderful food).

Bridge House is a substance-abuse treatment center for the homeless and indigent in our community. They have been serving the New Orleans area for over 50 years. Their fifteenth annual Cochon Cotillion event will take place Saturday night, and will be a fun night combining Mardi Gras traditions (John Goodman and Patricia Clarkson are King & Queen), good music and tasty food and drink.

Now, onto the food. Our chefs will be serving one of Palace Cafe's signature dishes - Pasta St. Charles. Created when the restaurant first opened in the 90's, this dish has become a favorite. It combines andouille sausage, creamy Creole mustard, garlic and green onions. You can also add another protein if you wish - shrimp or chicken work well. It's an especially easy dish to make in large batches if you're cooking for a crowd.

Enjoy!

Pasta St. Charles
Serves 4

2 cups heavy cream
2 T Creole mustard
12 ounces andouille sausage
2 T butter
2 boneless, skinless chicken breasts
2 T minced garlic
1 T Creole seasoning
8 ounces penne, cooked al dente
2 T butter, chilled
kosher salt and cracked black pepper to taste

Garnish
2 bunches green onions, sliced
1/2 C freshly grated parmesan cheese

Bring the cream to a boil in a small saucepot and reduce the heat to medium.
Cook until reduce by 1/2.
Whisk in the Creole mustard and remove from the heat.

Sprinkle the chicken breasts with Creole seasoning.
Bake at 375 degrees until just cooked through (20-25 minutes).
Set aside to cool. When cool, slice into bite-sized pieces

Cut the sausage into halves lengthwise and then slice.
Saute in 2 tablespoons butter in a large saute pan for 1 minute.
Add the chicken, garlic and Creole seasoning.

Stir in the reduced cream sauce.
Fold in the pasta and 2 tablespoons chilled butter to richen the sauce.
Season with kosher salt and cracked pepper.
Garnish servings with the green onions and parmesean cheese.

LINK

I had to send an email to get the info. FWIW.

Check out the link - a lot of good recipes on the site.