From: Chef/owner Ian McPhee, McPhee's Grill, Templeton, CA. Yield: 24 servings.

3 cups olive oil

6 lb. boneless chicken breast, sliced

3 lb. Andouille sausage, diced

3 cups green onions, chopped

3 cups red bell pepper, chopped

½ cup minced garlic

1½ cups Cajun seafood seasoning

¼ cup Worcestershire sauce

as needed, Tabasco^® brand pepper sauce

6 cups chicken stock

6 cups Sadie Kendall Creme Fraiche

144 medium shrimp, peeled

6 lb. orecchiette pasta, cooked

as needed for garnish, chopped chives

as needed for garnish, Parmesan cheese

For each serving, to order: In saute pan, heat 2 Tbsp. olive oil. Add 4 oz. chicken, 2 oz. sausage, 2 Tbsp. green onion, 2 Tbsp. bell pepper and 1 tsp. garlic. Cook until chicken is half done. Add 1 Tbsp. Cajun seasoning, ½ tsp. Worcestershire sauce and 3-4 dashes of Tabasco^®. Cook 1 minute. Add ¼ cup chicken stock; cook 1 minute. Add ¼ cup creme fraiche and 6 shrimp. Cook until shrimp are done. Add 4 oz. pasta; cook until pasta is warm and coated with sauce. Transfer to bowl; garnish with chives and Parmesan cheese.