Taco Pasta
January 6, 2021Pan Seared Chicken Breast
January 26, 2021
“A warm Seafood Comfort Dish.”
The Ingredients & Instructions:
Ingredients
- 1 lb.SMOKED SAUSAGE
- 1 lb. peeled and deveined SHRIMP
- ½ cup BUTTER
- ½ cup FLOUR
- 1 cup chopped ONION
- 1 cup chopped BELL PEPPER
- 4 minced GARLIC CLOVES
- 1 14.5-oz cans PETITE DICED TOMATOES
- 1 14.5-oz can drained SWEET CORN
- 1 tsp GARLIC POWDER
- 1 tsp CREOLE SEASONING
- 1 tsp OREGANO
- 2 tsp SEA SALT
Instructions
- In a large pot brown the SAUSAGE, remove with a slotted spoon and set aside.
- In the same pot melt BUTTER and mix in FLOUR to make roux
- Add the GARLIC, BELL PEPPER, and ONIONS and sauté until the VEGETABLES are soft.
- Add the CHICKEN BROTH and bring to a slow boil.
- Add the DICED TOMATOES and the CORN and stir to combine.
- Season with the OREGANO, SALT, GARLIC POWDER and CREOLE SEASON.
- Reduce heat to a med and mix in the SAUSAGE, simmer for about 5 minutes.
- Slowly mix in the SHRIMP and stir until cooked through
ENJOY!
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