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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Jambalaya Pasta Recipe

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This recipe for Jambalaya Pasta is from FREY FAMILY FAVORITES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 t. salt
1 T. + 2 t. cajun seasoning mix
1 lb. penne pasta
3 T Olive Oil (evoo)
1 lb. peeled, deveined large shrimp, tails removed
1 lb. boneless, skinless chicken, cut into 1-inch chunks
3/4 lb. andouille sausage, cut into 1/2-inch chunks
1 medium yellow onion, chopped
1 bell pepper, chopped (red or green)
1 jalapeno, chopped (leave seeds in for more heat)
2 garlic cloves, minced
1/2 c. chicken stock
1 (14.5 oz.) can diced tomatoes
1 T fresh thyme, chopped
1/2 c. heavy cream (this really makes the recipe great)
3 T. fresh basil, chopped
2/3 c. fresh grated parmesan cheese
Directions:
Directions:
Boil pasta like normal. Reserve 1 cup of the cooking water
Season the shrimp and chicken with 2 tsp each of cajun seasoning and 1/8 tsp salt.
Set a deep saute pan over medium heat, add 1 tbsp evoo. Swirl to evenly coat the pan.
Place the shrimp in the pan and cook for 1 minute on each side, remove and set aside.
Add another tbsp of evoo to the skillet and add the chicken, cook for 2-3 minutes per side, remove and set aside with the shrimp.
Add the remaining tbsp of evoo and add to the skillet the sausage, onion, bell pepper, and jalapeno. Cook for about 3 minutes. Add the garlic and cook for another 30 seconds.
Add the chicken stock and scrape the bottom of the pan to pick up the brown bits on the bottom.
Add the diced tomatoes, thyme, 1 tbsp of Cajun seasoning, a pinch of salt, and cook for 2 minutes.
Add the heavy cream to the pan and cook for 2 minutes.
Return the shrimp and chicken to the pan, as well as the cooked pasta and reserved pasta cooking liquid.
Continue cooking 3 minutes till the shrimp and chicken are cooked and heated through.
Remove from heat and top with basil and Parmesan cheese, toss to coat while hot.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
40 min
Personal Notes:
Personal Notes:
I always leave out the sausage and jalapeno and it still tastes great.

Based on a recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

 

 

 

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