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Dinardo's Italian Restaurant Creole Carbonara



  • 1/2 cup chicken thigh meat
  • 2 1/2 tablespoons Creole seasoning
  • 1 tablespoon olive oil
  • 2 ounces andouille sausage, chopped
  • 8 ounces medium shrimp, peeled and deveined
  • 1/4 cup green onions, chopped
  • 1 tablespoon garlic, chopped
  • 1 1/2 cups heavy whipping cream
  • 1/4 tablespoon Worcestershire sauce
  • Dash of Tabasco
  • 1/2 tablespoon salt
  • 1/2 cup Parmesan cheese
  • 1/2 pound fettuccine, cooked


  1. Coat the chicken with one teaspoon of the Creole seasoning.
  2. Heat olive oil in a skillet over medium-high heat and sauté chicken for approximately one minute.
  3. Add andouille and continue cooking one additional minute.
  4. Season shrimp with remaining Creole seasoning, add to chicken/andouille mixture and cook until shrimp are pink and curled.
  5. Add green onions, garlic and whipping cream. Bring mixture to a boil then reduce heat to medium.
  6. Add Worcestershire, Tabasco, salt and half of the Parmesan cheese.
  7. Coat fettuccine with sauce and top with remaining cheese.

Posted by LladyRusty at Recipe Goldmine (6/28/01 11:52:22 pm)

Source: Recipe from Dinardo's Italian Restaurant -


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