"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-12-2005, 04:53 PM   #1
Assistant Cook
 
Join Date: Sep 2005
Posts: 3
Pasta Jambalaya Help

Okay, here is a pasta jambalaya recipe I have. Could someone help me out with the servings? I need to make this dish for 8 to 10 people, but the recipe does not state how many people it will serve, so I don't know by how much I need to multiple things. Recipe:

RAINFOREST CAFE MAYA PASTALAYA

Linguine noodles, cooked and drained
2 ounces chicken tenders, cubed
20 medium shrimp, tails removed
2 ounces cooked andouille sausage, sliced
2 ounces green bell peppers, diced
2 ounces red onions, sliced
2 ounces Roma tomatoes, diced
1/4 cup chopped green onions
Cajun seasoning
Seafood stock



CREOLE BUTTER SAUCE:
1/2 cup butter, softened
Worcestershire sauce
Minced garlic
Cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes



Depends on how spicy you like it.
For 1 cup butter (2X the recipe), I'd use 1 tbl garlic (fresh), 1 tsp worchestershire, 1/2 tsp cayenne (although I'd probably use 1-2 tsp tobasco instead), 1/8 tsp. black pepper, 1/2 tsp each fresh thyme/oregano (halve if dried), 1/2 tsp. red pepper flakes, 1 tsp. salt, a squeeze of lemon juice amd 1 tbl. fresh chopped parsley.
More tobasco = more initial heat
more red pepper flakes = more lingering heat
more black pepper = more spicy (not really hotter, just sharper)

Place Worcestershire in blender and add remaining ingredients, except butter, for Creole Butter Sauce. Whip on low until combined. Add softened butter and mix for 2 minutes. Melt the Creole butter in a saute pan and cook until browned. Add chicken and cook until 1/4 done.

Add the shrimp. Cook until 1/2 done. Add the vegetables and the sausage.

Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through. Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

Also, I don't have any seafood stock, can I use something else as a substitute?

Thanks in advance for the help.

__________________

__________________
jet731pm is offline   Reply With Quote
Old 09-12-2005, 07:00 PM   #2
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
You could make the stock by simmering the shrimp shells and also crab and/or lobster shells if you have them, in water. Otherwise you can use chicken stock for this. As for how many this would serve.....I'm thinking maybe 3-4 people. Plus you would want to have a bit leftover in case your guests want seconds; right?
__________________

__________________
Shunka is offline   Reply With Quote
Old 09-12-2005, 07:01 PM   #3
Everymom
 
Alix's Avatar
 
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,184
I'd double this.And I have successfully used chicken or veggie stock with seafood. Good luck.
__________________
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix
Alix is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 07:32 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.