Ingredients Weight Measure
Flour 3 cups
Milk 8 Tbsp.
Eggs 6 ea.
TABASCO® brand Green Jalapeño Pepper Sauce 1 oz.
TABASCO® brand Original Red Sauce 1 oz.


Ingredients Weight Measure
Canola oil 1 cup
Chicken thighs 12 pieces
Andouille sausage 6 ea.
Onions, diced 12 oz. 24 ea.
Green peppers 1 Ib.
Garlic, sliced thin 6 Tbsp.
Shrimp, U-15 24 ea.
Ancho chiles 8 oz.
Tomato paste 4 oz.
Chicken stock 1 qt.
Dark roux 6 oz.
TABASCO® brand Original Red Sauce 6 drops
Yellow tomatoes 3 ea.
Red tomatoes 3 ea.
Scallions 1 bunch
Cajun seasoning 5 Tbsp.
Cilantro 1/2 bu.
Salt & pepper to taste


  1. To make the Pasta, divide the flour, eggs and milk into 2 equal parts. Add the TABASCO® Green Jalapeño Pepper Sauce to one part and the TABASCO® Original Red Sauce to the other part. Season each with salt. Knead until all ingredients are well combined. Roll out pasta in a pasta machine and cut about 1/8" thick. Using a fettuccini cutter, cut the pasta and portion into 12 equal portions, 1/2 with green pasta and 1/2 with red pasta.
  2. To make the Sauce, heat a heavy sauce pot with canola oil, sear the chicken until browned on all sides. Add the andouille sausage and sear on each side. Add onions, garlic, and peppers. Simmer for 5 minutes. Add the unpeeled shrimp and cook until shrimp is a light pink color. Remove shrimp and peel. Hold for later. Add roux, chicken stock, tomato paste, seasoning and TABASCO® Original Red Sauce. When sauce comes to a boil, add mix and simmer for 15 minutes. Remove chicken & sausage, reduce by 1/3. Add scallions, both kinds of tomatoes and cilantro. Season with salt and pepper.
  3. To serve, cook pastas until al dente. Using a metal ring mold, place pasta inside mold and press down to hold shape. Layer some of the sauce on top and top with chicken, sausage and shrimp. Pour remaining sauce on top and around sides. Garnish with cilantro and dried peppers.

Yield: 12 servings