Dinardo's Italian Restaurant-style Creole Carbonara

  • 1/2 cup chicken thigh meat
  • 2 1/2 Tbsp Creole seasoning
  • 1 Tbsp olive oil
  • 2 oz andouille sausage, chopped
  • 8 oz medium shrimp, peeled and deveined
  • 1/4 cup green onions, chopped
  • 1 Tbsp garlic, chopped
  • 1 1/2 cups heavy whipping cream
  • 1/4 Tbsp Worcestershire sauce
  • Dash of Tabasco
  • 1/2 Tbsp salt
  • 1/2 cup Parmesan cheese
  • 1/2 lbs. fettuccine, cooked image placeholder

Coat the chicken with one tsp of the Creole seasoning.

Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute. Add andouille and continue cooking one additional minute. Season shrimp with remaining Creole seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled. Add green onions, garlic and whipping cream. Bring mixture to a boil then reduce heat to medium. Add Worcestershire, Tabasco, salt and half of the Parmesan cheese. Coat fettuccine with sauce and top with remaining cheese.

Makes 6