Instructions
Heat 2 Tbsp. butter in a skillet over medium high heat and saute the shrimp with 1 Tbsp cajun seasoning until cooked through. Remove and set aside.
Add the sausage to the skillet and saute until browned. Remove and set aside.
Place 2 Tbsp butter into the skillet and saute the chicken pieces with 1 Tbsp of cajun seasoning until cooked through. Remove and set aside.
Put the remaining 2 Tbsp of butter into the skillet and saute the onions and peppers over medium heat until softened.
Stir in the garlic and reserved cooking liquid. Saute for 30 seconds.
Mix in the heavy whipping cream, diced tomatoes and thyme as well as salt and pepper to taste. Simmer until the sauce thickens.
Add the meat back to the skillet as well as the linguini noodles. Stir to combine well and serve.
enjoy
Read also : Information today :
Here is some information about heat treated flour:
– Heat treating flour involves applying heat to flour to reduce or eliminate enzymes that cause spoilage. The two main enzymes deactivated through heat treating are alpha amylase and lipoxygenase.
– Alpha amylase is an enzyme that breaks down starch into simpler sugars like maltose. Deactivating it through heat treating extends the shelf life of flour by preventing it from breaking down over time.
– Lipoxygenase is an enzyme that causes oxidation and rancidity in flour. Heat treating deactivates it to prevent the flour from becoming rancid or developing off-flavors.
– Flour is usually heat treated through a process called baking. It is heated to temperatures between 130-180°F for a period of time. This deactivates the enzymes without cooking the flour.
– Heat treated flour has a longer shelf life than untreated flour. It can typically be stored for 6-12 months, whereas untreated flour may only last 3-6 months.
– The texture and baking properties of heat treated flour are very similar to untreated flour. It can generally be substituted in recipes cup for cup.
– Most commercially sold all-purpose and bread flours in grocery stores are heat treated to extend shelf life during distribution and storage.
– Heat treating flour provides bakers and consumers with flour that has consistent quality and does not spoil as quickly as untreated flour. It helps ensure flour maintains its freshness until it is used.
