• Tommy Centola

Smoked Chicken and Andouille Sausage Tortelloni Orleans for Emeril Lagasse

Updated: Jan 4

On Feb 20, the 36th annual Chefs’ Charity for Children will be held at the Hilton Hotel in New Orleans. It was originally conceived by the late New Orleans culinary icon Warren LeRuth and the late journalist Phil Johnson of WWL-TV. Since its start in 1978 the event has raised more than $1 million for St. Michael’s Special School. My mother never missed one. In 1996, I was lucky enough to get off of work to attend. Here was my favorite dish from that event

2-6oz Smoked Chicken Breast, cut on the bias into 1″ slices

8ozs Andouille Sausage Link, cut on the bias into 1″ slices

1 cup julienne Red Bell Peppers

2 cups julienne Yellow Onions

2 tablespoons minceed Shallots

1 tablespoon minced Garlic

Salt and Pepper

2 tablespoons Worcestershire Sauce

2 tablespoons Cyrstal Hot Sauce

1 cup Chicken Stock

1 1/2 cups Heavy Cream

1/2 cup grated Parmesan Cheese

1 package prepared Cheese Tortelloni (serving 4 people), cooked

1/2 cup chopped Green Onions

In a medium saucepan, sauté the onions, peppers, shallots and garlic until tender in Olive Oil. Add the chicken stock and cream and reduce until the sauce is slightly thick. Add the chicken and Andouille slices and 1/4 cup of the Parmesan cheese. Cook for 3 minutes. Season with salt and pepper to taste. Add the cooked tortelloni. Garnish with remaining Parmesan cheese and chopped green onions.

Enjoy!!!

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