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Old 01-19-2012, 06:08 PM   #1
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Mardi Gras Pasta

MARDI GRAS PASTA
1 pound shrimp
1/2 pound crabmeat
3/4 pound sliced andouille or Italian sausage
3/4 pound pasta, cooked
1/2 stick butter
1 tablespoon garlic
1/2 cup sliced green onions
1/2 cup sliced mushrooms
1/2 cup diced red bell pepper
1 cup diced Creole tomatoes (Roma okay)
1 ounce dry white wine
1 tablespoon lemon juice
1 cup heavy whipping cream
purple cabbage
sliced yellow pepper
parsley
kosher salt and cracked pepper; to taste

In a very large heavy-bottomed skillet or Dutch oven, melt butter over medium-high heat. Add garlic and andouille. Sauté about 5 minutes; add green onions and mushrooms and red peppers; sauté until vegetables are wilted. Add shrimp and crab and tomatoes, and stir, cooking 3-5 minutes.
Add white wine, lemon juice and heavy whipping cream. Bring to a low boil. Reduce to simmer and cook, stirring occasionally, until whipping cream is reduced to a sauce-like consistency. Season to taste using Kosher salt and coarsely ground pepper. Fold the hot pasta into the sauce. Serve immediately.

The purple cabbage and yellow pepper should be cut into strips. Blanch in boiling salted water (separately) for garnishing the platter, along with parsley sprigs.

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Old 01-19-2012, 06:30 PM   #2
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Quote:
Originally Posted by SharonT View Post
MARDI GRAS PASTA
1 pound shrimp
1/2 pound crabmeat
3/4 pound sliced andouille or Italian sausage
3/4 pound pasta, cooked
1/2 stick butter
1 tablespoon garlic
1/2 cup sliced green onions
1/2 cup sliced mushrooms
1/2 cup diced red bell pepper
1 cup diced Creole tomatoes (Roma okay)
1 ounce dry white wine
1 tablespoon lemon juice
1 cup heavy whipping cream
purple cabbage
sliced yellow pepper
parsley
kosher salt and cracked pepper; to taste

In a very large heavy-bottomed skillet or Dutch oven, melt butter over medium-high heat. Add garlic and andouille. Sauté about 5 minutes; add green onions and mushrooms and red peppers; sauté until vegetables are wilted. Add shrimp and crab and tomatoes, and stir, cooking 3-5 minutes.
Add white wine, lemon juice and heavy whipping cream. Bring to a low boil. Reduce to simmer and cook, stirring occasionally, until whipping cream is reduced to a sauce-like consistency. Season to taste using Kosher salt and coarsely ground pepper. Fold the hot pasta into the sauce. Serve immediately.

The purple cabbage and yellow pepper should be cut into strips. Blanch in boiling salted water (separately) for garnishing the platter, along with parsley sprigs.
That looks awesome!!!! When's dinner?
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Old 01-19-2012, 08:46 PM   #3
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Originally Posted by simonbaker View Post
That looks awesome!!!! When's dinner?
February 21!
Tried this the first time two years ago, and am now planning ahead because I forgot about it last year.
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Old 01-19-2012, 08:51 PM   #4
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Oh, does that sound good! Thanks so much, Sharon!
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Old 01-19-2012, 09:36 PM   #5
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Looks great! C&P!
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Old 01-20-2012, 01:23 AM   #6
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1 more copied and saved. thanks sha-ront.

looking at the recipe, i think i'd reserve half of the crabmeat to place whole on top when serving since it's so delicate.
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Old 01-20-2012, 01:32 AM   #7
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reserve half of the crabmeat to place whole on top when serving since it's so delicate.
excellent notion.
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Old 01-20-2012, 10:16 AM   #8
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That looks and sounds fantastic. Like Bucky T's suggestion, also. I am making it for Mardi Gras.

thanks.
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Old 01-20-2012, 02:49 PM   #9
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I was a little hesitant about the cabbage till I saw the picture.

Not only does the recipe sound delectable, it looks spectacular!!
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Old 01-21-2012, 11:39 AM   #10
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I agree with everyone's compliments, Sharon, and am looking forward to trying your recipe. Can I cook it anytime I want, or is it a dish meant only for Fridays when I feel like getting Fat?
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crab, pasta, recipe, sausage, shrimp

Mardi Gras Pasta MARDI GRAS PASTA 1 pound shrimp 1/2 pound crabmeat 3/4 pound sliced andouille or Italian sausage 3/4 pound pasta, cooked 1/2 stick butter 1 tablespoon garlic 1/2 cup sliced green onions 1/2 cup sliced mushrooms 1/2 cup diced red bell pepper 1 cup diced Creole tomatoes (Roma okay) 1 ounce dry white wine 1 tablespoon lemon juice 1 cup heavy whipping cream purple cabbage sliced yellow pepper parsley kosher salt and cracked pepper; to taste In a very large heavy-bottomed skillet or Dutch oven, melt butter over medium-high heat. Add garlic and andouille. Sauté about 5 minutes; add green onions and mushrooms and red peppers; sauté until vegetables are wilted. Add shrimp and crab and tomatoes, and stir, cooking 3-5 minutes. Add white wine, lemon juice and heavy whipping cream. Bring to a low boil. Reduce to simmer and cook, stirring occasionally, until whipping cream is reduced to a sauce-like consistency. Season to taste using Kosher salt and coarsely ground pepper. Fold the hot pasta into the sauce. Serve immediately. The purple cabbage and yellow pepper should be cut into strips. Blanch in boiling salted water (separately) for garnishing the platter, along with parsley sprigs. 3 stars 1 reviews
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