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Old 03-28-2011, 04:15 PM
 
Location: Way up north :-)
3,039 posts, read 5,452,129 times
Reputation: 2934

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Hi there,

I was asked to post this recipe so I hope this is the place to do it. I didn't make this up, but usually tweak it some.

(This is not something you'd wanna eat every day).


Pasta (I don't know how much I used but there was a lot left over).

1lb seafood of your choice

1 pint half-and half (not available in Oz so I used half cream, half milk).

Couple cloves garlic

Couple green/spring/shallot onions

Creole Seasoning (I use Tony's)

Hot sauce


Cook the pasta first, drain, rinse under cold water, drain again and set aside.

Saute onions and garlic until tender, add the half and half. Simmer until reasonably thick.
(I find I can't get the sauce thick enough unless I add a little cornflour, but you make like it a little less thick).

Add seasoning to taste. Add seafood (I used cooked shrimp/prawns so it takes less time, but uncooked is fine also). Stir in the hot sauce to taste.

Stir in the pasta, heat through and enjoy!
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Old 03-28-2011, 06:40 PM
 
Location: Canada
6,051 posts, read 7,052,998 times
Reputation: 8657
Thanks for posting it! On my one and only trip a few years ago to New Orleans, I was absolutely blown away by the food. I have never had better food more consistently in my life. I could have eaten all day. I do hope you share other Nawlens recipes.
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Old 03-29-2011, 06:14 AM
 
10,135 posts, read 24,443,519 times
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With those ingredients it wouldn't matter the recipe, it will be good. I doubt I could figure out a way to combine a lb of seafood and all that cream and pasta to not be good.
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