Chicken and Sausage Diablo
Roasted chicken thighs and bold andouille sausage smothered in a Calabrian chili fra diavolo. Served over grilled scallion polenta cakes.
Chicken and Sausage Diablo
Ingredients
Serves
1
Protein
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.
Segment
Lodging & Gaming