TOP SEKRET RECIPE FOR SUPER SERIOUS
SAUSAGE/PEPPERS/ALFREDO/SINGAPORE NOODLE FUSION CASSEROLE DINNER
1 lb Andouille Sausage (This is secret Cajun
sausage. So secret that Chrome spellchecker doesn't even know about
it. But CajunGrocer.com has you covered. Get Savoie's. Oh, and pick
up some boudin while you're at it. Ces't si bon! If you must, some
form of smoked sausage can be substituted. But me, I'd geaux for
the Cajun stuff.)
1 lb Sweet Corn (Loose kernel- cobs are
2 Sweet Bell Peppers (1 red and 1 green
recommended for a proper stop-light color scheme.)
1 Sweet Onion (Man, these are some sweet
1 jar Alfredo Sauce (Pros use Classico. You could
use lesser sauces like Ragu, but I'd be alfraid o' da
0.85164 tsp Black Pepper (Ensure that your
measuring instruments are properly calibrated.)
2 tsp Garlic (I'm not going to mince words- powder
is no good.)
1 tsp Hot Sauce (Louisiana brand is good and
conveniently available in not Louisiana. Tabasco is fine if you
want to automatically add vinegar to everything you cook, but you
probably don't want to automatically add vinegar to everything you
1 lb Rice Noodles (Angle hair would be divine, but
other shapes should work too.)
2 tbsp Curry Powder (If you want to curry the
favor of your dinner guests, I recommend looking for the fine
yellow powdery stuff sold with "normal" spices, not one of many
varieties of pre-mixed Indian / Thai curries you might find in the
2 tsp Ginger (Ground or fresh from the
32 oz Chicken Borth (I couldn't think of anything
funny to say, so I intentionally misspelled “broth” instead.
Boxed/canned is fine.)
Soy Sauce (Low sodium- healthier and tastier)
1/3 cup Sherry wine (Sherry you keep some around?
It sherrys its flavors well with many foods such as mushrooms,
white fish, and chicken. Alright, I'll make it optional.)
2 tsp Sesame Oil (Another good non-perishable to
have on hand. A little goes a long way toward giving a subtle Asian
accent. Just make sure not to use too much or people might not be
able to understand you anymore.)
1 tsp Chili Oil (Don't ever put this in a hot wok
and forget about it- you'll mace the entire room. Interesting story
1) Cut sausage into medallions and fry. Set
sausage aside. Reserve grease. Reverse grease.
You shouldn't need any fat since the sausage has a skin condition
and makes it's own grease. If needed, add a bit of water to prevent
burning before it gets going.
2) Dice the onion and slice the bell peppers into
strips using your katana. Sear the veggies in the sausage grease
while adding the hot sauce.
(You want small brown/black “sear scars” on the veggies. This will
give them a great flavor while leaving a lifelong reminder of their
bland and shameful past. Not stirring for a bit can accomplish
this. (Think Chili's sizzling fajitas. Now stop thinking of them-
Let the cooked veggies hang out with the set-aside sausage.
3) Sear corn in a similar way to onions and
peppers until every kernel submits. Add more fat if needed (butter,
olive oil, or a federal budget).
Corn is separate due to different cooking time and to avoid
crowding the skillet. (Searing can be a very personal
4) Combine everything. Add in alfredo sauce. Sauce
will darken and make a cool swirling vortex when mixed in. Set
entire mixture aside.
5) Cook rice noodles in chicken broth until "al
dente" (they will soften a bit more after drainage)
Feel free to add water, but try not to use more liquid than
necessary to submerge the noodles so maximum broth gets soaked
6) Drain noodles. Toss with sesame oil to prevent
formation of exclusive noodle cliques.
7) Toss noodles with curry powder (more), ground
ginger (less), and chili oil (much less). Alright, confession time:
I eyeball all my cooking, so the measurements given are actually
just good guesses. So to protect myself from liability, I will now
be intentionally vague,
The curry powder should color the noodles the rich yellow you've
seen on some Chinese buffets. (But not a bright, shiny yellow.
That's actually an indicator that the Chinese buffet is
The ginger should not produce a strong, distinct ginger flavor; but
blend in with the curry. Don't be afraid to taste and be careful
with that chili oil.
8) Add combination of sherry (more) and soy sauce
(less) as needed to lubricate / dissolve seasonings.
Don't add more liquid than needed to spread the flavors. Again, the
curry powder is the star here and can become very territorial if
9) Lay out noodles in your favorite casserole
dish. Evenly poor sausage / peppers / sauce mix over the rich curry
noodles. Do not toss- they don't really like mixing, unfortunately.