Directions:
- Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
- Andouille Cream Sauce:
- 1 teaspoon canola oil
- 1 1/2 ounces yellow onion, diced
- 2 tablespoons chopped fresh garlic
- 3 ounces andouille sausage, casing removed (recommended: Sysco brand)
- 2/3 cup crushed tomatoes (recommended: Machacado's)
- 2/3 cup cold water
- 1/3 ounce chicken base
- 2 teaspoons cornstarch
- 1 cup heavy cream
- 2 teaspoons blackening seasoning
- 1/4 teaspoon cayenne pepper
- 1/5 ounces jalapeno jack cheese, grated
- Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.
- Yield: 1 quart
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1011.68 Kcal (4236 kJ) | ||
| Calories from fat | 493.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 54.89g | 84% | |
|---|---|---|---|
| Cholesterol | 219.34mg | 73% | |
| Sodium | 1354.19mg | 56% | |
| Potassium | 545.41mg | 12% | |
| Total Carbs | 87.61g | 29% | |
| Sugars | 6.49g | 26% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 38.44g | 77% | |
| Vitamin C | 43.4mg | 72% | |
| Vitamin A | 1mg | 32% | |
| Iron | 16.2mg | 90% | |
| Calcium | 71.7mg | 7% | |
| Amount Per 100 g | |||
| Calories | 174.25 Kcal (730 kJ) | ||
| Calories from fat | 85.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.45g | 84% | |
|---|---|---|---|
| Cholesterol | 37.78mg | 73% | |
| Sodium | 233.24mg | 56% | |
| Potassium | 93.94mg | 12% | |
| Total Carbs | 15.09g | 29% | |
| Sugars | 1.12g | 26% | |
| Dietary Fiber | 0.8g | 19% | |
| Protein | 6.62g | 77% | |
| Vitamin C | 7.5mg | 72% | |
| Vitamin A | 0.2mg | 32% | |
| Iron | 2.8mg | 90% | |
| Calcium | 12.3mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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