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1
Heat butter in a large saute pan.
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2
Add chicken, shrimp, crawfish, sausage, onion, and bell peppers.
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3
Saute to cook shrimp and chicken, over medium heat.
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4
Add zucchini, squash, and tomatoes, and cook 2 minutes.
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5
Add Andouille Cream Sauce, toss well and bring to a boil.
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6
Cook cavatappi in boiling water until al dente, drain well.
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7
Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top.
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8
Evenly sprinkle green onion over pasta.
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9
Sprinkle parsley around rim of bowl and serve.
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10
1 teaspoon canola oil
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11
1 1/2 ounces yellow onion, diced
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12
2 tablespoons chopped fresh garlic
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13
3 ounces andouille sausage, casing removed (recommended: Sysco brand)
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14
2/3 cup crushed tomatoes (recommended: Machacado's)
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15
2/3 cup cold water
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16
1/3 ounce chicken base
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17
2 teaspoons cornstarch
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18
1 cup heavy cream
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19
2 teaspoons blackening seasoning
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20
1/4 teaspoon cayenne pepper
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21
1/5 ounces jalapeno jack cheese, grated
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22
Add the oil into a saucepan and place over moderate heat.
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23
Add the diced onion and saute for 3 to 4 minutes.
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24
Add the garlic, mix well and continue to saute 2 additional minutes.
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25
Add the andouille sausage to the pan and saute for 2 minutes.
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26
Add the crushed tomatoes and mix well to thoroughly combine.
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27
In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream.
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28
Add the liquid to the onion mixture.
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29
Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat.
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30
Add the dry seasoning and mix well to incorporate into the sauce.
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31
Add the grated cheese to the sauce and blend well.
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32
Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.
