So while I was watching the Food Network, I saw Chef Emeril Lagasse prepare Lobster fra Diavolo. Now, I love lobster but didn't have any on hand. So using what I had in my kitchen, I came up with the following recipe. I added the Cajun modifier to the name simply because I used andouille sausage and I don't know if that is really enough to make it Cajun, but I liked the name. Now, I used two chipotle peppers in this recipe and my wife thought it was a little too spicy. I, on the other hand, loved it. I guess what I am saying is, adjust the amount of chipotle to your desired level of heat for the dish. Anyway, here is my take on Chicken fra Diavolo. Enjoy!
Cajun Chicken Fra Diavolo
Ingredients
2 tbsp olive oil
2-3 cloves garlic, finely chopped (or to taste)
1 lb andouille sausage, diced
2 cups chicken, cooked and diced
1 can Ro-tel tomatoes with green chiles
1 14oz can diced tomatoes
2 chipotle peppers in adobe sauce, finely diced
2 cups Tomato Vodka Sauce (recipe follows or can use store bought)
salt
black pepper
Penne Pasta
Parmesan cheese, freshly grated
Directions
In a large skillet, heat oil over medium heat. Add the garlic and andouille. Stir until the andouille is browned and then add the chicken, diced tomatoes and Ro-tel. Bring to a boil and allow some of the liquid to reduce (about five minutes).
Add the chipotle peppers with some of the adobe sauce and the vodka sauce to the pan. Bring to a boil and then reduce the heat to a simmer. Add salt and pepper to taste.
Cook penne according to the package directions. Drain thoroughly and then add to sauce. Toss to coat. Serve with freshly grated Parmesan cheese.
Tomato Vodka Sauce
Ingredients
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 pound thinly sliced prosciutto
3/4 cup vodka (or chicken broth)
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
Ingredients
2 tbsp olive oil
2-3 cloves garlic, finely chopped (or to taste)
1 lb andouille sausage, diced
2 cups chicken, cooked and diced
1 can Ro-tel tomatoes with green chiles
1 14oz can diced tomatoes
2 chipotle peppers in adobe sauce, finely diced
2 cups Tomato Vodka Sauce (recipe follows or can use store bought)
salt
black pepper
Penne Pasta
Parmesan cheese, freshly grated
Directions
In a large skillet, heat oil over medium heat. Add the garlic and andouille. Stir until the andouille is browned and then add the chicken, diced tomatoes and Ro-tel. Bring to a boil and allow some of the liquid to reduce (about five minutes).
Add the chipotle peppers with some of the adobe sauce and the vodka sauce to the pan. Bring to a boil and then reduce the heat to a simmer. Add salt and pepper to taste.
Cook penne according to the package directions. Drain thoroughly and then add to sauce. Toss to coat. Serve with freshly grated Parmesan cheese.
Tomato Vodka Sauce
Ingredients
1 onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
1/4 cup olive oil
1/4 pound thinly sliced prosciutto
3/4 cup vodka (or chicken broth)
1 (28 ounce) can crushed tomatoes
1/4 teaspoon dried oregano
2 tablespoons chopped fresh parsley
1 tablespoon dried basil
1/4 teaspoon cayenne pepper
1 cup half-and-half cream
Directions
In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all the liquid is gone.
Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes.
1 cup half-and-half cream
Directions
In a large skillet, heat oil over medium heat. Cook onion, celery, and garlic in oil; stir until soft. Add prosciutto and vodka. Simmer until almost all the liquid is gone.
Add tomatoes, cayenne, and herbs. Simmer for 10 minutes.
Stir in half and half, and heat for 3 minutes.
Sounds great! I love peppers in adobo, and I have some in the freezer waiting to be used! (And hi from the Foodie Blogroll!)
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