Emeril's New Orleans Pastalaya

Emeril's New Orleans Pastalaya

1 lb. fettuccini

1 lb. chicken breasts, sliced

2 1/2 tsp. Cajun seasoning

1 lb. medium shrimp*

1 Tbsp. olive oil

1/4 lb. smoked sausage, sliced

1/4 cups chopped onion

2 Tbsp. minced garlic

1 1/2 cups heavy cream

1 cup chicken stock

1/4 tsp. Worcestershire sauce

Parmesan

1. Cook pasta according to the directions - al dente.

2. Season chicken and shrimp with Cajun seasoning.

3. Heat the olive oil in Dutch oven. Add the smoked sausage and cook for 1 minute.

Add the chicken - cook 1 minute.

Add the shrimp - cook 1 minute.

Stir in onions and garlic - cook 1 minute.

Add chicken stock and heavy cream - cook 2 minutes.

Stir in Worcestershire sauce - simmer 3 minutes.

4. Add the fettuccini and heat it through. - 1 to 2 minutes.

Serves with Parmesan.

* You can use already cooked shrimp. Add it at the end with the fettuccini.