Garlic Bread Pasta Bowl.
How about a Cajun inspired pasta with Chicken Andouille Sausage, Crawfish Tails Shrimp packed into a Bread Bowl that's been sliced into bread sticks coated with a Garlic Confit Garlic Parmesan mix?
It's an incredible mouthful just to describe and even better tasting!
Well how the heck do we get there?
Put on a pot of salted water and bring to a boil for the pasta. I used regular Spaghetti noodles and a 4 Cheese Alfredo Sauce for this one.
Gather some seasonings ... namely Black Pepper, Kosher Salt , Parsley, Cayenne Pepper, Garlic Powder and Paprika.
Melt a whole stick of unsalted butter and add about 5 teaspoons of Minced Garlic.
Add the seasonings to the butter and mix well.
Some diced up Chicken Andouille Sausage, fresh Shrimp and Crawfish Tails.
Heat the seasoned melted butter in a skillet and add the meats to warm up the Crawfish and the Sausage and to cook the Shrimp.
Take a ball of Bread and slice off the top and hollow out the center leaving a good amount on the sides and the bottom.
Slice the sides of the bread bowl leaving it all attached at the bottom.
Refer to my post here how to confit the Garlic.
The soft Garlic is mixed with shredded Parmesan Cheese, chopped Parsley and Butter along with a touch of Kosher Salt and Black Pepper to taste.
Mix the Garlic Confit together until it forms a paste.
Put bread bowl on a foil lined pan and turn broiler on low.
Gently open the bread bowl cuts and jam as much of the Garlic Confit mixture into them as you can. It won't be pretty but who cares. Drop some extra into the bottom of the bread bowl too.
Drain pasta and add some white pasta sauce. More sauce than noodles is my rule! Haha.
Remove the meats from the Cajun Garlic Butter sauce and mix the meats into the pasta and use some tongs to twist up a nice big pile and put that right in the middle of the bowl.
Top with more Parmesan Cheese and slide under broiler for 5 to 7 min to melt the Garlic Confit and warm up and crisp up the bread.
I reserved 1 whole Shrimp for a topper. A touch of extra Parsley for color and Voila!!
To eat pull off one section at a time of the Garlic Confit Bread and eat it with your pasta! It's built in bread sticks!
How about a Cajun inspired pasta with Chicken Andouille Sausage, Crawfish Tails Shrimp packed into a Bread Bowl that's been sliced into bread sticks coated with a Garlic Confit Garlic Parmesan mix?
It's an incredible mouthful just to describe and even better tasting!
Well how the heck do we get there?
Put on a pot of salted water and bring to a boil for the pasta. I used regular Spaghetti noodles and a 4 Cheese Alfredo Sauce for this one.
Gather some seasonings ... namely Black Pepper, Kosher Salt , Parsley, Cayenne Pepper, Garlic Powder and Paprika.
Melt a whole stick of unsalted butter and add about 5 teaspoons of Minced Garlic.
Add the seasonings to the butter and mix well.
Some diced up Chicken Andouille Sausage, fresh Shrimp and Crawfish Tails.
Heat the seasoned melted butter in a skillet and add the meats to warm up the Crawfish and the Sausage and to cook the Shrimp.
Take a ball of Bread and slice off the top and hollow out the center leaving a good amount on the sides and the bottom.
Slice the sides of the bread bowl leaving it all attached at the bottom.
Refer to my post here how to confit the Garlic.
The soft Garlic is mixed with shredded Parmesan Cheese, chopped Parsley and Butter along with a touch of Kosher Salt and Black Pepper to taste.
Mix the Garlic Confit together until it forms a paste.
Put bread bowl on a foil lined pan and turn broiler on low.
Gently open the bread bowl cuts and jam as much of the Garlic Confit mixture into them as you can. It won't be pretty but who cares. Drop some extra into the bottom of the bread bowl too.
Drain pasta and add some white pasta sauce. More sauce than noodles is my rule! Haha.
Remove the meats from the Cajun Garlic Butter sauce and mix the meats into the pasta and use some tongs to twist up a nice big pile and put that right in the middle of the bowl.
Top with more Parmesan Cheese and slide under broiler for 5 to 7 min to melt the Garlic Confit and warm up and crisp up the bread.
I reserved 1 whole Shrimp for a topper. A touch of extra Parsley for color and Voila!!
To eat pull off one section at a time of the Garlic Confit Bread and eat it with your pasta! It's built in bread sticks!
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