CivilTrojan
is one Smokin' Farker
1. I didn’t name the dish so if it doesn’t properly represent the state, don’t blame me!
2. This is my first true cooking thread so go easy on me.
My favorite meal to order at Lucille’s BBQ was a dish called Louisiana Pasta, it was delicious but they haven’t had it in years so I found a copy cat recipe for it online.
Here’s all of the players. 2 chicken breasts, 1/2 pound kielbasa, approximately 20 medium shrimp, dried tomatoes, a red bell pepper, heavy cream, Parmesan cheese, penne pasta, and crucible seasoning. The recipe calls for salt, pepper and cayenne but I’ve been looking for a way to use crucible and this seemed like a great fit.
I started by brining and grilling the chicken, taking it of at an IT of 140 to try to prevent over cooking.
Melted 3T butter in a large pan and added the bell pepper, rehydrated tomatoes, and shrimp. When the shrimp and bell peppers were cooked, added diced chicken, sliced sausage, 3 cups of cream, 1/2-1 cup of shredded Parmesan cheese, and 1/2 teaspoon of crucible.
Bring to a boil then lower to simmer and let the cream reduce by half. While that’s happening cook the pasta and drain. Pasta sauce was taking too long to reduce and was still really thin so mixed 2T corn starch and 2T milk in a small bowl and slowly added while stirring.
Once thick, added pasta to the sauce and stirred to combine.
Plated with a piece of garlic cheese bread.
Was really delicious, but not spicy enough for my tastes so next time will double or triple the crucible used. Thanks for looking!
2. This is my first true cooking thread so go easy on me.
My favorite meal to order at Lucille’s BBQ was a dish called Louisiana Pasta, it was delicious but they haven’t had it in years so I found a copy cat recipe for it online.
Here’s all of the players. 2 chicken breasts, 1/2 pound kielbasa, approximately 20 medium shrimp, dried tomatoes, a red bell pepper, heavy cream, Parmesan cheese, penne pasta, and crucible seasoning. The recipe calls for salt, pepper and cayenne but I’ve been looking for a way to use crucible and this seemed like a great fit.
I started by brining and grilling the chicken, taking it of at an IT of 140 to try to prevent over cooking.
Melted 3T butter in a large pan and added the bell pepper, rehydrated tomatoes, and shrimp. When the shrimp and bell peppers were cooked, added diced chicken, sliced sausage, 3 cups of cream, 1/2-1 cup of shredded Parmesan cheese, and 1/2 teaspoon of crucible.
Bring to a boil then lower to simmer and let the cream reduce by half. While that’s happening cook the pasta and drain. Pasta sauce was taking too long to reduce and was still really thin so mixed 2T corn starch and 2T milk in a small bowl and slowly added while stirring.
Once thick, added pasta to the sauce and stirred to combine.
Plated with a piece of garlic cheese bread.
Was really delicious, but not spicy enough for my tastes so next time will double or triple the crucible used. Thanks for looking!
