6 to 8 servings
YouTube instructional video is at the bottom
What you’ll need
1- pound chicken thighs
1-pound large to medium-sized shrimp
6 large eggs (Boiled and peeled)
Mayonnaise (Blue plate)
Sweet relish
Worcestershire sauce
Unsalted butter
Grated parmesan cheese
Seasonings
Green onion
Fresh parsley
Salt
Black pepper
White pepper
Tony Chachere’s creole seasoning
Granulated onion
Granulated garlic
Smoked paprika
Cayenne pepper (Optional)
Spaghetti
Preparation of ingredients
Seasonings
Step 1- Chop a bunch of green onions including the ends. Rinse fresh parsley and chop a 1 ounce of it up until minced.
Chicken thigh pieces
Step 2- Rinse chicken thighs off with cold water. Pat dry with napkins and cut into strips and place into a medium-sized bowl. Add 1/8 or 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 or 1/2 teaspoon Tony Chachere’s creole seasoning, 1 teaspoon granulated onion, and 1 teaspoon granulated garlic. Coat the seasonings onto the chicken with your hands. Place into fridge for 2 to 4 hours or until ready to be cooked.
Shrimp
Step 3- Remove shrimp head and shell from the shrimps tail and place into one bowl. Place the shrimp tails into a separate bowl. Gently cut the back of each shrimp tail with a serrated knife and remove the shrimp’s digestive tract.
Step 4- Rinse the shrimp tails off with cold water and add them into a medium-sized bowl. From there add 1/2 or 1 teaspoon Tony Chachere’s creole seasoning. Coat the seasoning onto the shrimp tails and place into fridge for 2 to 4 hours or until ready to be cooked.
Concentrated Shrimp stock
Preheat fire to medium heat.
Step 5- Add 3 cups water, 1/4 or 1/2 teaspoon salt, 1/8 teaspoon black pepper, 1/2 teaspoon Tony Chachere’s creole seasoning and Shrimp heads and shells into a medium-sized 4-quart pot. Let simmer for 30 minutes.
Step 6- Add the shrimp shells and heads along with the shrimp stock into a mesh strainer with a medium-sized bowl underneath it. Discard the shrimp heads and shells. Once done you should have a 1/2 cup of concentrated shrimp stock left over.
Sautéing meat and seafood
Preheat fire to medium heat.
Step 7- Add 1 tablespoon unsalted butter and chicken thigh pieces into a large saucepan. Let sauté for 8 to 10 minutes stirring occasionally. Transfer the chicken pieces onto a serving plate to cool. From there place into an airtight container or bowl and place into the fridge for 2 to 4 hours before assembling the pasta.
Step 8- Add Shrimp tails into a large saucepan. Let sauté for 2 to 3 minutes stirring occasionally. Transfer the shrimp tails onto a serving plate to cool. From there place into an airtight container or bowl and place into the fridge for 2 to 4 hours before assembling the pasta.
Cooking the Spaghetti
Preheat fire to medium heat.
Step 9- Add 2 1/2 to 3 quarts water, 2 or 3 teaspoons salt and 10 ounces in weight of spaghetti into a large pot and stir. Let simmer for 10 to 12 minutes stirring occasionally. Add spaghetti into a strainer and let cool completely. From there place into an airtight container or bowl and place into fridge for 2 to 4 hours or before assembling the pasta.
Boiled eggs
Step 10- Separate 6 boiled egg whites from 6 boiled egg yolks. Place the boiled egg whites into one bowl and place the boiled egg yolks into a separate medium-sized bowl. We’re only using the boiled egg yolks for this recipe.
Mayonnaise mixture
Note- Were only using the boiled egg yolks for this recipe.
Step 11- Mash the boiled egg yolks with a fork. Add 1 1/2 cups mayonnaise and mix with a hand mixer on high speed for 1 minute. If you don’t have a mixer, mix vigourously with a whisk for 1 to 2 minutes.
Step 12-Add 1 1/2 teaspoons Worcestershire sauce, 2 or 3 tablespoons concentrated shrimp stock, and 3 to 4 tablespoons sweet relish. Stir all ingredients together until combined.
Step 13- Add 1/4 teaspoon Tony Chachere’s creole seasoning, 1/4 teaspoon white pepper, 1/4 teaspoon granulated onion, 1/4 teaspoon granulated garlic, 1 teaspoon smoked paprika, and 1/4 teaspoon cayenne pepper (Optional). Stir all ingredients together until combined. Once done place into fridge for 2 to 4 hours before assembling the pasta.
Assembling the pasta
Step 14- Add 1 1/2 pounds cooked Spaghetti, chicken thigh pieces, sauteed shrimp tails, 3 tablespoons chopped green onion ends and 2 teaspoons chopped parsley into a large bowl. Stir all ingredients together.
Step 15- Add the Mayonnaise mixture and stir all ingredients until well combined. Lightly sprinkle, fresh parsley, green onions, Tony Chachere’s and smoked paprika on top of the pasta salad. Place into fridge for 2 to 4 hours before serving.
Quick tips- Keep pasta in fridge at all times. Never leave the pasta out especially if the area the pasta is in is hot. If you have to leave the pasta out for an event, you’ll have to put it on ice and keep it on ice while serving.
YouTube instructional video
