LITTLE ROCK, Ark. (KTHV) – It’s Fat Tuesday, and there’s no better time to celebrate the flavors of Mardi Gras with one-dish pasta meals.
Food blogger Debbie Arnold joined THV11 This Morning to fatten us up with some Cajun and Creole pasta recipes.
New Orleans Muffuletta Pasta Salad
Ingredients:
-3 cups mini farfalle
-1 cup cubed pepperoni
-1 cup cubed gopressata
-1 cup cubed Genoa salame
-1 cup cubed provolone
-1 cup cubed mozzarella
-3/4 cup diced yellow bell pepper
-1/2 cup diced red bell pepper
-3/4 cup diced green bell pepper
-1 Tablespoon capers
-1 cup olive salad
-1 2.5-ounce can sliced black olives, drained
-1/2 cup thinly sliced pepperoncini
-1 1/2 cups thinly shredded purple cabbage
-1/2 cup minced flat-leaf parsley
-1/4 cup minced fresh oregano
-1 teaspoon Aleppo pepper
-1 cup halved yellow cherry tomatoes
-1 - 1/2 cups Zesty Italian Dressing
-Kosher salt and freshly cracked black pepper to taste
Directions: Click here
Creole Linguine with Shrimp and Crawfish
Ingredients:
-1 pound linguine, prepared according to package directions
-2 Tablespoons unsalted butter
-2 Tablespoons olive oil
-1/2 cup chopped red onion
-1/2 cup chopped red bell pepper
-1/2 cup chopped yellow bell pepper
-3/4 cup chopped green bell pepper
-3/4 cup chopped celery
-1 tablespoon chopped fresh thyme
-1/3 cup minced fresh parsley
-1 teaspoon kosher salt
-1 teaspoon freshly cracked black pepper
-2 teaspoons Creole seasoning
-3/4 teaspoon crushed fresh red pepper flakes
-3/4 cup chopped green onions
-1/2 pound large shrimp, peeled and deveined
-10 ounces crawfish tails, thawed
-2 cups heavy cream
-3/4 cup freshly shredded Swiss cheese
-1/2 cup freshly grated parmesan cheese
-1 tablespoon chopped fresh basil
Directions:
1. Prepare linguine to al dente according to package directions; toss with a bit of olive oil and set aside.
2. In a large skillet or Dutch oven, heat butter and 2 Tablespoon olive oil over medium-high heat. Add shrimp and brown on both sides; remove and set aside on paper towels.
3. Sauté onion, bell peppers and celery in skillet until vegetables are tender.
4. Add garlic, stirring until fragrant.
5. Add thyme, parsley, salt, black pepper, Creole seasoning, red pepper flakes, green onions, crawfish tails and cream. Simmer over medium-high heat until cream begins to thicken, about 8-10 minutes.
6. Return shrimp to skillet; add in cheeses. Stir continuously until cheese is melted throughout and sauce is thickened.
7. Add linguine to sauce mixture, tossing well to combine.
8. Serve garnished with fresh basil.
Andouille Sausage and Chicken Fettuccini
Ingredients:
-1 pound fettuccini (substitute linguine), prepared according to package directions
-1 pound andouille sausage, chopped
-1 cup minced onion
-1/2 cup minced green bell pepper
-1/2 cup minced yellow bell pepper
-1 cup purple carrots, thinly sliced (optional)
-3 cloves garlic, minced
-1 32-ounce carton low-sodium chicken broth
-1 15-ounce can tomato sauce
-1 15.5-ounce can petite diced tomatoes
-1 cup heavy whipping cream
-1 Tablespoon Creole seasoning
-1/4 teaspoon granulated sugar
-2 cups chopped rotisserie or grilled chicken
-1 teaspoon fine zest of lemon
-2 Tablespoons chopped fresh flat-leaf parsley
-Garnish: minced flat-leaf parsley, shaved Parmesan, chopped cherry tomatoes
Directions:
1. In a large Dutch oven, cook sausage, onions, bell peppers, carrots and garlic over medium heat, stirring occasionally until vegetables are tender.
2. Stir in broth, tomato sauce, tomatoes, cream, Creole seasoning, and sugar; bring to a low boil.
3. Reduce heat and simmer, stirring occasionally, until sauce is thickened, 12-15 minutes.
4. Stir in cooked linguine, chicken and lemon zest.
5. Heat through, about 2 minutes.
6. Stir in parsley.
7. Serve garnished with parsley, Parmesan and chopped tomatoes
For more recipes, click here.