Roban 2
Ingredients
- 150 g dried pasta (medium sized, such as penne)
- 2/3 c Alfredo sauce (see note below)
- 1/3 c double cream
- 9 g butter (salted)
- 3 T finely chopped green onion (use white and green)
- 1 t minced garlic (to taste)
- 9 g blackened redfish seasoning (1T + 1/2t)
- 1/4 t cayenne
- salt & pepper (to taste)
- Add protein, as desired:
- shrimp (shelled and deveined)
- crawfish tails
- cooked chicken (boneless & skinless, cut into 1" cube)
Method
1. Bring a large pot of water to a boil, add pasta, cook til done; set aside.
2. Mix the Alfredo and heavy cream together with a wire whisk. Set aside.
3. In a stainless steel pot or large skillet, saute the butter, green onions, and garlic over medium heat.
4. Once the butter has melted and the vegetables begin to cook, add the blackened red fish seasoning and cayenne pepper. Continue to saute the mixture for 2 minutes.
5. Add the Alfredo and heavy cream mixture to the skillet. Blend well. Season with salt and pepper to taste.
6. Add protein to skillet:
- If using raw seafood, heat just until it's cooked.
- If using cooked meat, heat just until it's heated through.
- If using a combination of the above, add together; they should cook and heat through in about the same amount of time.
7. Mix with the cooked pasta and serve.
Notes
SJ Note 26 February 2010: This was delicious! The alfredo sauce needed some tinkering, but I've adjusted the copy here; next time we may start with double cream on that to reduce the reducing time. I think we added some more seasoning to the roban sauce - the blackened redfish seasoning as well as salt and pepper. We need to do some more tweaking to figure out the right pasta amount (which is why such a broad range on yield currently). We've changed the method; the original sounds like it was actually designed to be served cold, an idea neither one of us is keen on. We had this dish first at Semolina's in New Orleans, and it was fantastic; we keep trying to recreate it, since we can't go there often! You can use crawfish, shrimp, chicken, almost anything.
SJ Note 1 Sept 2010: This seems to be the right amount of everything, make sure to use double cream for the consistency to be right.
SJ Note 3 Sept 2013: This uses one batch of this alfredo sauce. We often use 300g total of shrimp and crawfish. We'll be trying it tonight with chicken.