Italian Gumbo

Linguine served with a creamy pasta sauce plus shrimp, scallops, crawfish and spinach.

• Email Recipe
• Print Recipe
•        

Ingredients:

• Two teaspoons butter
• Sixteen oz package frozen chopped spinach
• One package crawfish tails, cleaned
• Half pound large shrimp
• Half pound bay scallops
• Half cup whole milk
• One jar sun dried tomato alfredo sauce  
• One package linguine
• Two marinated boneless, skinless, chicken breasts
• One bottle Italian dressing
• One lemon
• Salt, red pepper, oregano, basil, and thyme--to taste

Method

Marinate chicken breasts in Italian dressing overnight. Take package of crawfish and put in a colander and rinse well. Brown butter on medium with juice from fresh lemon in a deep skillet with a lid. Add salt, pepper, and the Italian seasonings. Add jar of alfredo sauce. Then pour milk in empty jar and shake well. Pour in skillet and add spinach and crawfish. Cover and let simmer, do not boil, for about 10 minutes. Grill chicken breast on an electric grill or broil. Once chicken is grilled, set aside. Add scallops and shrimp to sauce and bring to a low boil. Once shrimp is pink, reduce heat to low. Cut up chicken breast into bite sized pieces. Add chicken with juice to sauce. Boil pasta, drain and serve with sauce.

Notes: Any type of pasta can be used.

Number of servings: 5-6

Submitted By: d29phillips007
View all recipes by this user