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Louisiana Scheme

Ingredients
  Olive oil 45 Milliliter
  Diced boneless chicken 225 Gram
  Smoked andouille sausage 115 Gram, diced
  Minced garlic 2 Clove (10 gm)
  Onion 1 Medium, finely diced
  Green peppers 2 , finely diced
  Mushrooms 250 Milliliter, finley diced
  Tomatoes 4 Large, peeled seeded and diced
  Salt 3 Milliliter
  Cracked black pepper 1 Milliliter
  Louisiana hot sauce 1 Milliliter
  Basil 3 Milliliter
  Thyme 3 Milliliter
  Oregano 3 Milliliter
  Paprika powder 3 Milliliter
  Chili powder 3 Milliliter
  Garlic powder 3 Milliliter
  Onion powder 3 Milliliter
  Chopped green onions 60 Milliliter
  Chopped parsley 30 Milliliter
  Grated mozzarella 625 Milliliter
  Cooked crayfish tails/Shrimp 500 Milliliter
  Freshly grated parmesan cheese 125 Milliliter
  Garlic and parmesan crust 1⁄2 (Redpe)
Directions

Heat oil in a large pot or Dutch oven, and brown the chicken and cook thoroughly.
Add the sausage, garlic and vegetables, cook until tender.
Add the tomatoes, seasonings and hot sauce.
Reduce heat and simmer until sauce is very thick.
Stir in the green onions and parsley.
Pan the dough according to instruction.
Spread the mixture over the dough to 1/2" (1.5 cm) from the edges.
Sprinkle with the crayfish tails, cover with the cheese.
Bake in a preheated 450°F (230°C) oven for 15 minutes or until crust is golden brown.
Remove from pan, slice and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Pizza
Ingredient: 
Meat
Preparation Time: 
60 Minutes
Cook Time: 
50 Minutes
Ready In: 
110 Minutes
Servings: 
8

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