Grilled Chicken & Andouille Sausage. Crab mac n cheese, w/ Anaheim roasted peppers.
3 boneless skinless chicken thighs seasoned w/Shan style rub.
3 andouille sausage
4 Anaheim chilies
3/4 cup fresh crab meat (can also use imitation crab)
1lb cooked pasta shells
1 small brown onion chopped
1/2 stick butter
Shan Style blend
Trappey’s Louisiana hot sauce
1 med block aged sharp white cheddar cheese cut in to chunks
1 bag shredded Monterey jack cheese
1 pint half n half
Grill chicken thighs, andouille sausage & anaheim chilies. Place the chilies in a plastic sealed bag after grilling. Rest chicken & sausage 1/2 hr. Then cut sliced or diced (your preference). Once chilies are soft, peel charred skins & discard seeds. Chop in food processor. Set aside.
Cheese sauce: sauce pot, add butter & onions. Sauté till tender. Add flour & cook down on med low heat stirring constantly. Season w/ Shan Style Blend, few dashes of hot sauce, & Worcestershire sauce. Pour in half n half, add cubed cheese, & reserved green chili. Whisk till cheese is melted on med low heat. Salt & pepper to taste.
Combine cheese sauce, noodles & crab meat. Place in a baking dish add shredded cheese. Top grilled chicken , sausage with extra shredded cheese, & parsley. Place in 375 oven till cheese is melted.