Louisiana Scheme Recipe

Summary

Preparation Time1 Hr 0 MinCooking Time50 Min
Ready In1 Hr 50 MinDifficulty LevelMedium
Health IndexAverageServings8
CuisineCourse
MethodDish
Main Ingredient

Ingredients

 Olive oil45 Milliliter
 Diced boneless chicken225 Gram
 Smoked andouille sausage115 Gram, diced
 Minced garlic2 Clove (10 gm)
 Onion1 Medium, finely diced
 Green peppers2 , finely diced
 Mushrooms250 Milliliter, finley diced
 Tomatoes4 Large, peeled seeded and diced
 Salt3 Milliliter
 Cracked black pepper1 Milliliter
 Louisiana hot sauce1 Milliliter
 Basil3 Milliliter
 Thyme3 Milliliter
 Oregano3 Milliliter
 Paprika powder3 Milliliter
 Chili powder3 Milliliter
 Garlic powder3 Milliliter
 Onion powder3 Milliliter
 Chopped green onions60 Milliliter
 Chopped parsley30 Milliliter
 Grated mozzarella625 Milliliter
 Cooked crayfish tails/Shrimp500 Milliliter
 Freshly grated parmesan cheese125 Milliliter
 Garlic and parmesan crust1⁄2 (Redpe)

Directions

Heat oil in a large pot or Dutch oven, and brown the chicken and cook thoroughly.
Add the sausage, garlic and vegetables, cook until tender.
Add the tomatoes, seasonings and hot sauce.
Reduce heat and simmer until sauce is very thick.
Stir in the green onions and parsley.
Pan the dough according to instruction.
Spread the mixture over the dough to 1/2" (1.5 cm) from the edges.
Sprinkle with the crayfish tails, cover with the cheese.
Bake in a preheated 450°F (230°C) oven for 15 minutes or until crust is golden brown.
Remove from pan, slice and serve.
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