Creole Chaurice
Category:
Courtesy of Bart Bell, Crescent Pie & Sausage Company
Photography by Jenna Noel
Easy
Ingredients
For 4 Person(s)
Recipe
- 2 tablespoons butter
- 1 pounds dry fusilli pasta, prepared according to package directions
- Salt and pepper, to taste
- 1/2 pounds grated Muenster cheese
- 1 handful grated Parmesan
- 2 cups heavy cream
- 2 tablespoons olive oil
- 2 pounds kale, washed and stemmed and cut into bite-size pieces
- 1/4 cups white wine
- 1 pounds Crescent Pie & Sausage Company Smoked Chaurice (or your favorite chorizo or spicy sausage), grilled and sliced
Creole Chaurice Directions
- Heat the butter in a nonstick skillet. Add the cooked pasta and season with salt and pepper. Toss in both cheeses, mixing with the pasta.
- Once mixed, do not stir so that the cheeses will carmelize. Then flip like a pancake, add the cream and reduce to your liking.
- In a seperate pan, sauté the kale in olive oil, add the white wine and a little salt and cover. Once the kale is wilted, uncover the pan and toss.
- Slide pasta pancake onto a platter. Top with the cooked sausage and kale.
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