ChatterBank3 mins ago
tgi fridays!!
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hello...ive asked this question before and im just asking again incase the answer has changed but does anybody know how i can get hold of the recipe for tgi fridays cajun cream chicken penne pasta...its the most delicious food i have ever tasted in my life but its quite expensive...does anybody know where i can get it from or a recipe on how to cook something which is pretty much the same? x x thanks
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Christina - I wondered if the name of the dish was the exact name - but when I went to their website there in the UK - it has to know which of their locations you go to, because they have different menus - can you look on here and choose one please?
http://www.tgifridays.co.uk/Pick-your-store
http://www.tgifridays.co.uk/Pick-your-store
Christina - Emeril Lagasse is one of our famous chef's. He does a lot of Cajun food. This recipe has his Cajun spice called Essence - which is sold in our supermarkets - but he gives away the recipe too. Perhaps you could substitute the chicken for the Seafood & Sausage and adapt this recipe to what you want.
Seafood and Sausage Pasta with Essence Cream Sauce
Recipe courtesy Emeril Lagasse
12 ounces linguine pasta
2 tablespoons extra-virgin olive oil
8 ounces hot sausage, removed from its casings and cut into 1/2-inch pieces
1/2 cup red bell pepper, cut into thin 1-inch strips
1/2 cup yellow bell pepper, cut into thin 1-inch strips
1/2 cup chopped shallots
1 tablespoon minced garlic
1/4 cup chopped green onions, plus extra for garnish
1 tablespoon, plus 2 teaspoons Essence, recipe follows
1/4 cup dry white wine
1 1/2 pounds small raw shrimp, peeled and deveined
2 teaspoons fresh lemon juice
1 1/2 cups heavy cream
1/2 cup grated Parmesan
3 tablespoons finely chopped fresh parsley
continued on next post........
Seafood and Sausage Pasta with Essence Cream Sauce
Recipe courtesy Emeril Lagasse
12 ounces linguine pasta
2 tablespoons extra-virgin olive oil
8 ounces hot sausage, removed from its casings and cut into 1/2-inch pieces
1/2 cup red bell pepper, cut into thin 1-inch strips
1/2 cup yellow bell pepper, cut into thin 1-inch strips
1/2 cup chopped shallots
1 tablespoon minced garlic
1/4 cup chopped green onions, plus extra for garnish
1 tablespoon, plus 2 teaspoons Essence, recipe follows
1/4 cup dry white wine
1 1/2 pounds small raw shrimp, peeled and deveined
2 teaspoons fresh lemon juice
1 1/2 cups heavy cream
1/2 cup grated Parmesan
3 tablespoons finely chopped fresh parsley
continued on next post........
continued from previous post.........
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow
Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, about 8 minutes for dry pasta. Drain in a colander. Return to the pot and toss with 1 tablespoon of the oil. Cover and keep warm while finishing the recipe.
While the pasta is cooking, in a large saute pan, cook the sausage over medium-high heat until browned and cooked through, about 4 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Pour off the fat from the pan.
Heat the oil in the pan over medium-high heat. Add the bell peppers and shallots and cook, stirring, until just soft, about 3 minutes. Add the garlic, green onions, and 1 tablespoon of the Essence, and cook, stirring, for 1 minute. Deglaze with white wine and cook until almost completely reduced. Add the shrimp and sprinkle with the remaining 2 teaspoons of the Essence. Cook, stirring, until the shrimp are just pink, about 1 minute. Add the lemon juice and cream and bring to a boil. Cook, stirring until starting to thicken, about 1 minute. Add the cooked pasta, cheese, parsley, and reserved sausage and toss to combine. Cook until the pasta is heated through and well coated, about 1 minute. Remove from the heat and adjust the seasoning, to taste.
Divide among 4 pasta bowls, garnish with additional chopped green onions, and serve.
Emeril's Essence:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon cayenne
1 tablespoon dried oregano
1 tablespoon dried thyme
Place all the ingredients in a bowl and stir well to combine thoroughly. Store in an airtight container and use as needed.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow
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