Doc_
Sammich!
I thought this one up the other day and thought that it might find a welcome home here.
4 Andouille Sausages cut into 1/4" slices on the bias
1/4 LB Tasso Ham or thick cut bacon cut into 1/4" cubes
1 medium green bell pepper, diced
1 medium white onion, diced
6 button mushrooms, cut into quarters
2 ribs of celery, diced
3-5 cloves of garlic, crushed
1-2 t fresh thyme, pulled form the stems
8oz of dark beer, like Arrogant Bastard, Old Rasputin, or Guinness if you're desperate
1-2 T cooking oil
2T tomato paste
2t Kitchen Bouquet
2t Worcestershire sauce
1 1lb box of Orechiette or medium shells
1 block of cream cheese
1/4 C shredded parmesan cheese
1 QT low sodium chicken stock
Tony Cachere's or similar Cajun Spice. - I use the low sodium "Bold" variety so I can control the salinity of the dish
Salt and pepper to taste.
Crystal hot sauce to taste
-Fry off the meats and mushrooms until thoroughly browned, reserve.
- Toast the pasta in the oil and drippings until lightly browned on all sides, reserve
- Cook down the tomato paste to cook off the "canned" flavor
- Add in the veggies, Worcestershire sauce, Kitchen Boquet and beer, and simmer until the veggies are tender and the beer has reduced to a thick syrup
- Add in the meat, pasta, stock, and cook until the pasta is al dente
- drop in the cream cheese, cover with a lit and let sit for five minutes, then add Parm and thyme and stir to incorporate
- Season with Cajun Essence, salt, pepper, and hot sauce to taste.
4 Andouille Sausages cut into 1/4" slices on the bias
1/4 LB Tasso Ham or thick cut bacon cut into 1/4" cubes
1 medium green bell pepper, diced
1 medium white onion, diced
6 button mushrooms, cut into quarters
2 ribs of celery, diced
3-5 cloves of garlic, crushed
1-2 t fresh thyme, pulled form the stems
8oz of dark beer, like Arrogant Bastard, Old Rasputin, or Guinness if you're desperate
1-2 T cooking oil
2T tomato paste
2t Kitchen Bouquet
2t Worcestershire sauce
1 1lb box of Orechiette or medium shells
1 block of cream cheese
1/4 C shredded parmesan cheese
1 QT low sodium chicken stock
Tony Cachere's or similar Cajun Spice. - I use the low sodium "Bold" variety so I can control the salinity of the dish
Salt and pepper to taste.
Crystal hot sauce to taste
-Fry off the meats and mushrooms until thoroughly browned, reserve.
- Toast the pasta in the oil and drippings until lightly browned on all sides, reserve
- Cook down the tomato paste to cook off the "canned" flavor
- Add in the veggies, Worcestershire sauce, Kitchen Boquet and beer, and simmer until the veggies are tender and the beer has reduced to a thick syrup
- Add in the meat, pasta, stock, and cook until the pasta is al dente
- drop in the cream cheese, cover with a lit and let sit for five minutes, then add Parm and thyme and stir to incorporate
- Season with Cajun Essence, salt, pepper, and hot sauce to taste.
