COOP’S PASTA OPELOUSAS

¼ cup olive oil
1 Tbsp. garlic, minced
4 oz. boneless chicken, cut into 1” pieces
2 oz. tasso, chopped
4 shitake mushrooms, sliced
2 Tbsp. white wine
3 oz. shrimp
2 oz. heavy cream
½ tsp Bayou Blend (see below)
3 oz. green beans
6 oz. cooked fettuccine
2 Tbsp. green onions, minced

Heat oil. Add garlic, chicken, tasso, and mushrooms. Saute 2 minutes.
Deglaze pan with white wine. Stir until wine reduces to 1 Tablespoon.
Add shrimp and saute for 2 minutes.
Add heavy cream and Bayou Blend. Cook until liquid thickens.
Add green beans. Simmer 1 minute. Add fettuccine to the pan. Mix well. Serve garnished with green onions.

COOP’S BAYOU SPICE BLEND

4 parts Salt
3 parts Cayenne pepper
3 parts Ground Black Pepper
3 parts Granulated garlic
2 parts MSG
1 part Ground cumin
1 part Paprika

Do not substitute.

(both recipes from “Cookin With Coop” Chuck Rogers Publishing)