Cajun and Creole Recipes
Cold New Orleans Spaghetti
Cold New Orleans Spaghetti is from The Levy-East House Bed and Breakfast, Natchitoches, Louisiana.
Yield: 8 to 10 servings
Ingredients
French Dressing
- Regina red wine vinegar
- Olive oil
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- 1 teaspoon paprika
- Tabasco hot pepper sauce
- 1/4 teaspoon garlic powder
Spaghetti
- 1 (12 ounce) package vermicelli
- Lawry's seasoned salt
- 4 chicken breast halves
- Celery
- Bell pepper
- Onion
- Salt
- Pepper
- 1 1/2 cups Hellman's mayonnaise
- Lemon juice
Instructions
French Dressing
- Using a "Good Seasons" bottle, add red wine vinegar to the water line. Add olive oil to the oil line. Add salt, sugar, paprika, a few drops of Tabasco, and garlic powder. Shake well.
Spaghetti
- Cook package of vermicelli as directed. Marinate overnight in French dressing and season spaghetti with seasoned salt and Tabasco to taste. Mix well.
- Cook chicken breast halves until tender with celery, bell pepper, onion, salt, and pepper.
- Remove from bone when cool. Cut as for chicken salad and thinly slice six stalks of celery.
- Add chicken and celery to marinated spaghetti and mix well.
- Add mayonnaise and mix well.
- Add a small amount of lemon juice and more seasoned salt to taste.
- Let stand overnight.
- Garnish with marinated avocado, artichoke hearts, tomatoes, mushrooms or black olives.
Attribution
The Levy-East House Bed and Breakfast, Natchitoches, Louisiana