8 to 10 servings
YouTube instructional video is at the bottom.
What you’ll need
1/2- or 1-pound chicken breasts or boneless chicken thighs
1-pound small Louisiana shrimp (Peeled cleaned and deveined)
Andouille smoked sausage
Patton’s hot sausage
Heavy whipping cream
Salted butter
Shredded parmesan cheese
Romano cheese
Seasonings
Salt
Black pepper
Green onion
Garlic
Slap Ya Mama Cajun seasoning or Tony Chachere’s creole seasoning
Chef Paul’s poultry magic
Chef Paul’s seafood magic
Dried parsley
Onion powder (Optional)
Garlic powder (Optional)
Cayenne pepper (Optional)
Preparation of ingredients
Notes- Once steps 1-4 are completed, place all items into fridge until ready to be cooked.
Step 1- Chop 3 to 4 ounces green onion (Including ends), and 2 cloves garlic until minced.
Step 2- Chop 1/2-pound Andouille sausage into small bite sized pieces. Roll a small amount of Patton’s hot sausage into a ball. You will need 10 ounces in weight of hot sausage, and it will make up to 24 hot sausage balls altogether.
Step 3- Rinse chicken breasts off with cold water. Pat dry with napkins and place on to a large chopping board. Lightly sprinkle Slap Ya Mama Cajun seasoning and Chef Paul’s poultry magic onto both sides of the chicken breasts.
Step 4- Shredd 3 to 4 ounces of Romano cheese.
Cooking the spaghetti
Preheat fire to medium heat.
Step 5- Add 2 1/2 quarts water into a large pot and let come to a simmer. Add 1 pound spaghetti and stir. Let simmer for 6 to 8 minutes. Once the cooking process is complete, add into a mesh strainer and let cool for 20 to 30 minutes or until spaghetti has cooled.
Sauteing meats
Preheat fire to medium heat.
Step 6- Spread a small amount of butter into a cast iron skillet. Add chicken breasts into skillet, let sear for 2 to 3 minutes on each side. Once the chicken breasts are done, place onto a serving dish and let cool until warm. Once the chicken has cooled, cut the chicken into medium sized cubes. Cover with Aluminum foil to keep warm.
Step 7- Add Andouille smoked sausage into skillet. Let sear for 4 minutes. Once the cooking time has ended add the smoked sausage into a serving bowl and let cool until warm. Cover with Aluminum foil to keep warm.
Step 8- Add hot sausage balls into skillet and let fry for 2 to 3 minutes on each side. Once the cooking time has ended add the hot sausage into the same serving bowl with the Andouille smoked sausage and let cool until warm. Cover with Aluminum foil to keep warm.
Making the Alfredo sauce
Preheat fire to medium heat.
Step 9- Add 5 tablespoons salted butter and chopped green onion into a large saucepan. Let sauté for 5 minutes stirring occasionally.
Step 10- Add 1 tablespoon chopped garlic, 4 cups heavy whipping cream, 1/2 teaspoon Slap Ya Mama or Tony Chachere’s creole seasoning, 1/8 teaspoon black pepper, 1/2 teaspoon Chef Paul’s poultry magic, 1/2 teaspoon Chef Paul’s seafood magic, 1 teaspoon dried parsley, 1/2 teaspoon onion powder (optional), 1/2 teaspoon garlic powder(optional), and 1/4 or 1/2 teaspoon cayenne pepper (optional). Stir all ingredients together and let come to a simmer.
Step 11- Add 1/2 cup shredded Parmesan cheese, and 3/4 cup shredded Romano cheese. Stir all ingredients together. Next add andouille smoked sausage and hot sausage balls and stir again. Once done add chicken pieces and shrimp tails and stir again. Cover sauce pan with lid and let simmer for 3 to 6 minutes.
Notes- Wait about 15 to 30 minutes before serving. Sauce will thicken as it cools, If you notice any oil build up after you cook your sauce, you overcooked the cream. Once you add the shrimp, let it come to a simmer first, then you let it simmer for 3 to 6 minutes or until the shrimp is cooked. You can also serve the very next day so the flavors can settle and increase overnight. The dish will still be flavorful the day you make it. Add sauce over the pasta to serve and enjoy.
YouTube instructional video
