“Asian cuisine: 84% of consumers say they would order dishes made with Chinese flavors and ingredients, 53% would order Thai, and 50% would try Japanese dishes.”
Technomicaccess.com, Flavor Consumer Trend Report, 2013.
“The renewed interest in New Orleans cooking signals a potentially valuable opportunity for operators to develop Cajun and Creole flavors within appetizers, entrées, desserts and perhaps even beverages.”
|Pierce Chicken® Fajita Seasoned Breast Sizzle Strips® (Code #6264), thawed||4½ pounds|
|Andouille sausage, thinly sliced||2¼ pounds|
|Olive oil||1½ cups|
|Cajun Alfredo sauce (recipe provided)||4½ quarts|
|Pappardelle pasta, cooked||4½ quarts (7½ pounds)|
To make one serving:
- Sauté 3 ounces Fajita Seasoned Breast Sizzle Strips® and ⅓ cup Andouille sausage in 1 tablespoon oil in a skillet for 3 to 5 minutes or until internal temperature reaches 165°F.
- Add ¾ cup Cajun Alfredo sauce; bring to a simmer.
- Stir in ¾ cup (5 ounces) cooked pasta; heat through and serve.
CAJUN ALFREDO SAUCE
|Yellow onion, peeled, ¼-inch dice||2-¼ cups|
|Green bell peppers, cored, seeded, ¼-inch dice||2-¼ cups|
|Celery, ¼-inch dice||2-¼ cups|
|Butter, unsalted||1-¼ cups|
|Heavy cream||2¼ quarts|
|Parmesan cheese, grated||1⅓ pounds (4½ cups)|
|Cayenne pepper||2 tablespoons|
Makes 4-½ quarts:
- Sauté onion, peppers and celery in butter in a large saucepan for 5 minutes or until tender.
- Stir in fl our until blended; cook and stir for 3 minutes or until fl our is lightly browned.
- Add cream slowly, whisking until blended.
- Cook for 6 to 8 minutes or until sauce thickens.
- Stir in Parmesan cheese and cayenne pepper until combined.
- Hold warm for service