Description
Shrimp, salt pork, and andouille sausage are sauteed with corn and bell peppers in a Jalapeno cream sauce; then tossed with penne pasta over individual pizza breads, and topped with crispy fried tortilla strips. Time-consuming, but well worth the effort, as your family or guests will admit. If you can find tasso, use it instead of salt pork.
Ingredients
- 8 mini baked pizza crusts
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
- garlic salt to taste
- 1 cup oil for frying
- 8 (6 inch) corn tortillas, cut into strips
- 2 cups whipping cream
- 1 cup sour cream
- 1 teaspoon chicken bouillon granules
- 1 tablespoon liquid from the jar of jalapeno peppers
- 2 tablespoons butter
- 1 tablespoon flour
- 2 tablespoons diced jalapeno peppers
- 4 ounces shredded Monterey Jack cheese
- 1 tablespoon vegetable oil
- ½ pound salt pork*, julienned
- 6 tablespoons butter
- 1 cup chopped onions
- ½ cup diced celery
- ½ cup diced green bell pepper
- ½ cup diced red bell pepper
- 5 cloves garlic, minced
- 1 tablespoon minced fresh thyme
- 1 (20 ounce) package frozen corn
- ½ pound andouille sausage, sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup minced fresh parsley
- Creole seasoning to taste
- 2 pounds medium shrimp – peeled and deveined
- 4 cups cooked penne pasta
Prep Time: 40 mins
Cook Time: 50 mins
Total Time: 1 hr 30 mins
Servings: 8