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Ingredients

• 8 mini baked pizza bases
• 2 tablespoons butter, melted
• 2 tablespoons chopped fresh parsley
• 1 pinch garlic salt to taste
• 0
• 1 cup oil for frying
• 8 (6 inch) corn tortillas, cut into strips
• 0
• 0 Creamy Jalapeno Sauce:
• 2 cups whipping cream
• 1 cup sour cream
• 1 teaspoon chicken bouillon granules
• 1 tablespoon liquid from the jar of jalapeno peppers
• 2 tablespoons butter
• 1 tablespoon flour
• 2 tablespoons diced jalapeno peppers
• 4 ounces grated Monterey Jack cheese
• 0
• 0 Macque Choux:
• 1 tablespoon vegetable oil
• 1/2 pound salt pork*, julienned
• 6 tablespoons butter
• 1 cup chopped onions
• 1/2 cup diced celery
• 1/2 cup diced green capsicum
• 1/2 cup diced red capsicum
• 5 cloves garlic, minced
• 1 tablespoon minced fresh thyme
• 1 (20 ounce) packet frozen corn
• 1/2 pound andouille sausage, sliced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup minced fresh parsley
• 1 pinch Creole seasoning to taste
• 2 pounds medium prawns - peeled and deveined
• 4 cups cooked penne pasta

Description

Prawns, Salt Pork, And Andouille Sausage Are Sauteed With Corn And Capsicums In A Jalapeno Cream Sauce; Then Tossed With Penne Pasta Over Individual Pizza Breads, And Topped With Crispy Fried Tortilla Strips. Time-consuming, But Well Worth The Effort, As

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