Recipe: Rainforest Cafe Maya Pastalaya (jambalaya using linguine)

RAINFOREST CAFE MAYA PASTALAYA

Creole Butter (recipe follows)
2 ounces chicken tenders, cubed
16 to 20 medium shrimp, tails removed
2 ounces cooked andouille sausage, sliced
2 ounces green bell peppers, diced
2 ounces red onions, sliced
Seafood stock (as needed)
FOR SERVING:
Linguine noodles, cooked and drained
2 ounces Roma tomatoes, diced
1/4 cup chopped green onions
Cajun seasoning

Melt the Creole butter in a saute pan and cook until browned. Add chicken and cook until 1/4 done. Add the shrimp. Cook until 1/2 done. Add the vegetables and the sausage.

Ladle in seafood stock around the outside of the pan avoiding washing the spices off the chicken and shrimp. Cook until heated through.

TO SERVE:
Place in bowl, toss with linguine, and sprinkle with tomatoes and green onions. Dust with Cajun seasoning to taste.

FOR THE CREOLE BUTTER
(Amounts not given, season to taste)

Worcestershire sauce
Minced garlic
Ground cayenne pepper
Black pepper
Thyme
Oregano
Kosher salt
Red pepper flakes
1/2 cup butter, softened

Place Worcestershire in blender and add remaining ingredients for the Creole Butter Sauce, except butter. Whip on low until combined. Add softened butter and mix for 2 minutes.