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Jimzz Jambalaya Pasta Recipe

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This recipe for Jimzz Jambalaya Pasta is from Cheryl's Cookbook, 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 stalk celery finely diced
1/2 onion finely diced
2 T minced garlic
1/2 onion diced
1/2 red bell pepper diced
1/2 yellow bell pepper diced
16 oz. home canned tomatoes
1/4 cup chopped fresh parsley
8 oz. fresh mushrooms sautéed
salt & cayenne pepper to taste
pinch of basil
pinch of thyme
3/4 cup of flour
1/2 lb. Andouile sausage
2 boneless chicken breasts in 1" cubes
1/2 lb. cooked, peeled and deveined shrimp
2 pints heavy cream
1 oz. dry white wine
pasta of your choice
Directions:
Directions:
Cut chicken breasts into 1 inch cubes and season with salt and pepper. Dust lightly with flour and set aside. in a large, deep skillet heat olive oil over medium heat. Saute chicken until lightly browned on all sides. Add andouille, onions, celery, bell peppers, tomatoes, mushrooms and garlic. Saute until vegetables are wilted. Add Thyme and Basil, deglaze with white wine. Add heavy cream and bring to a low boil. Stirring occasionally, allow cream to reduce to thicken to 1/2 its original volume. Add shrimp and allow to heat through. Season to taste with salt and cayenne pepper. Add parsley and cooked pasta. Blend well into sauce and serve immediately. Note: you can thin the sauce with a little milk if desired.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 min.

 

 

 

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