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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork. Ingredients:
8 mini baked pizza crusts |
2 tablespoons butter, melted |
2 tablespoons chopped fresh parsley |
garlic salt to taste |
1 cup oil for frying |
8 (6 inch) corn tortillas, cut into strips |
creamy jalapeno sauce |
2 cups whipping cream |
1 cup sour cream |
1 teaspoon chicken bouillon granules |
1 tablespoon liquid from the jar of jalapeno peppers |
2 tablespoons butter |
1 tablespoon flour |
2 tablespoons diced jalapeno peppers |
4 ounces shredded monterey jack cheese |
macque choux |
1 tablespoon vegetable oil |
1/2 pound salt pork*, julienned |
6 tablespoons butter |
1 cup chopped onions |
1/2 cup diced celery |
1/2 cup diced green bell pepper |
1/2 cup diced red bell pepper |
5 cloves garlic, minced |
1 tablespoon minced fresh thyme |
1 (20 ounce) package frozen corn |
1/2 pound andouille sausage, sliced |
1 teaspoon salt |
1/2 teaspoon black pepper |
1/4 cup minced fresh parsley |
creole seasoning to taste |
2 pounds medium shrimp - peeled and deveined |
4 cups cooked penne pasta |
Directions:
1. Set oven to broil. Brush individual pizza crusts with melted butter, and sprinkle with chopped parsley and garlic salt. Place on a baking sheet and broil until sizzling. Remove, and set aside.
2. Heat 1 cup oil in a heavy skillet over medium-high heat. In batches, place tortilla strips in hot oil, and cook until crisp. Remove to paper towels, and discard oil.
3. Add whipping cream to a saucepan, and whisk over high heat. When the cream begins to boil, whisk in sour cream. Reduce to medium heat. Stir in chicken bouillon and jalapeno juice, and simmer.
4. In a separate saucepan, warm 2 tablespoons butter over medium heat. Whisk in flour; continue whisking until the mixture is a pale golden color. Then whisk flour mixture into cream mixture, whisking until well blended. Remove from heat, and stir in jalapenos and cheese. Set aside.
5. Warm 1 tablespoon vegetable oil in a Dutch oven over medium-high heat. Stir in salt pork, and brown on all sides. Remove salt pork to paper towels, and discard oil.
6. Warm 6 tablespoons butter in a large Dutch oven over medium heat. Stir in onions, celery, green and red bell peppers, garlic, and thyme. Cook until the vegetables are softened, about 5 minutes. Stir in the corn, and cook about 5 minutes, stirring. Stir in andouille and salt pork. Season with salt, pepper, 1/4 cup parsley, and Creole seasoning; cook about 10 minutes. Add shrimp, and cook until pink, about 5 minutes. Drain the butter sauce off of the shrimp and meats, and reserve the sauce in a bowl or jar.
7. Stir the cream sauce into the shrimp and meat mixture. Stir in 3 cups of penne pasta. Reduce the heat to medium low, and simmer for 5 to 10 minutes.
8. To serve, place pizza bread in the bottom of individual bowls. Ladle a spoonful or two of the reserved butter sauce over the bread, then ladle over sauce. Add more pasta, if desired. Sprinkle with Creole seasoning, and top with crispy tortilla strips.
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