“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:

1. 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.
2. Add ¾ cup Cajun Alfredo sauce; bring to a simmer.
3. 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
Flour	1-¼ cups
Heavy cream	2¼ quarts
Parmesan cheese, grated	1⅓ pounds (4½ cups)
Cayenne pepper	2 tablespoons

 

 

Makes 4-½ quarts:

1. Sauté onion, peppers and celery in butter in a large saucepan for 5 minutes or until tender.
2. Stir in fl our until blended; cook and stir for 3 minutes or until fl our is lightly browned.
3. Add cream slowly, whisking until blended.
4. Cook for 6 to 8 minutes or until sauce thickens.
5. Stir in Parmesan cheese and cayenne pepper until combined.
6. Hold warm for service