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Chicken and Sausage Diablo
Roasted chicken thighs and bold andouille sausage smothered in a Calabrian chili fra diavolo. Served over grilled scallion polenta cakes.
Ingredients
SERVES: 1
Protein
| 6 oz | |
| 2 oz | Cajun Sausage, fully cooked |
Fria diavolo Sauce
| 1 tbsp | Calabrian chili (pureed) |
| 1 C | Pomodoro sauce |
Scallion Polenta Cakes
| ¾ C | Polenta (cooked) |
| ¼ C | Scallions (thin sliced) |
| ¼ C | Grated parmesan |
| To taste | Salt and pepper |
Directions
Fria diavolo Sauce
- Heat pomodoro sauce to a boil and add your pureed peppers and stir.
- Let simmer for 3 minutes and serve.
Scallion Polenta
- Add parmesan and cut scallion to polenta directly after cooking.
- Spread evenly on a nonstick sheet pan to cool.
- After cooling process, cut into triangles, circles or squares, then use char grill for marks and final flavor.
Application Uses
SEGMENT
Lodging & Gaming
Recipe Tags
