"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Jambalaya Pasta with Penne,Chicken,Shrimp,Andouille Recipe

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This recipe for Jambalaya Pasta with Penne,Chicken,Shrimp,Andouille, by , is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cynthia Harbaugh
Added: Wednesday, January 26, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1/4 c.salt for pasta 1 lb penne
3/4 t. salt
3 T. olive oil divided
1 lb. peeled deveined lg shrimp
2 T plus 1 t. Essence, divided
3/4 lb. chicken breast diced 1 in.
3/4 lb. andouille sausage diced 1/2 in.
1/2 c. onion small dice
1/2 c. bell pepper small dice
1/2 c. celery small dice
1 T. minced garlic
1/2 c. chicken stock
1 can 14.5 oz diced tomatoes
1 T. fresh chopped thyme
1/2 c. heavy cream
2 T. fresh chopped basil
1/2 c. grated Parmesan

Directions:
Directions:
Cook pasta with salt until nearly al dente 10-12 min. Drain, save 1 c. cooking water.

14 in. saute pan over med-high, add 1 T. oil.
Season shrimp with 2 t. Essence and 1/8 t. salt. Sear 1 min per side. Remove.
Add another T. oil, season chicken with 2 t. Essence and 1/8 t. salt. Sear 3 min total and remove.
Add remaining T. olive oil, add sausage, onions, peppers, celery for about 3 min. Add garlic for 30 sec.
Add stock and mix. Add tomatoes, thyme, rest of Essence and 1/2 t. salt and cook for 2 min. Add cream for 2 min.
Return shrimp and chicken to pan and then the pasta and pasta water.
Cook and stir until all is cooked and pasta is al dente, at least 3 min.
Remove and add basil and Parmesan

Number Of Servings:
Number Of Servings:
4-6
Personal Notes:
Personal Notes:
Emeril inspired

 

 

 

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