Yield: 4 to 6 Servings

Ingredients:

12 oz. Penne pasta, cooked "al dente"

8 oz. Andouille sausage cooked, halved and sliced

1 each Scallion, minced

1/2 cup Red and green bell pepper, seeded and diced

1/4 cup Onion, finely minced

1/2 cup Cucumber, peeled, seeded and diced

1/2 cup Baby red grape tomatoes, halved

1/3 cup Carrot, shredded

As needed for Chef Larry’s Cajun Aioli (receipe follows)

to season Salt

to season Fresh ground black pepper

Method:

Prepare Chef Larry’s Cajun Spice and Cajun Aioli per receipes. Combine penne pasta, Andouille sausage, scallion, bell pepper, onion, cucumber, tomato and carrot in a mixing bowl. Add enough Chef Larry’s Cajun Aioli to coat ingredients, season with salt and fresh ground black pepper. Toss well. Add additional aioli if needed. Adjust seasoning if necessary. Chill well until service.

Chef Larry's Cajun Aioli

Yield:
1 cup

Ingredients:

2 - 3 tsp. Chef Larry's Cajun Spice (receipe follows)

1/4 cup Scallion, minced

2 each Garlic cloves, minced

2/3 cup Light mayonnaise

1 each Fresh squeeze lemon

2 -3 dashes Worcestershire sauce

1 tsp. Sugar

1 tsp. Parsley, chopped

to taste Salt

to taste Fresh ground black pepper

Method:

Prepare Chef Larry's Cajun Spice per receipe. Combine Cajun Spice, scallion, garlic, mayonnaise, lemon juice, Worcestershire sauce, sugar and parsley in a mixing bowl. Mix thoroughly and season with salt and pepper. Reserve under refrigeration.

Chef Larry's Cajun Spice

Yield:
1 cup

Ingredients:

1/2 cup Paprika

1/2 tsp. Cayenne pepper

1 tsp. Black pepper

1/4 cup Thyme leaves

1/4 cup Oregano leaves

2 tsp. Granulated garlic

1/4 cup Salt

Method:

Combine ingredients, mixing well. Store in air-tight container and reserve until use.