Ingredients: |
Ingredients: 1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
16 shrimp (21/25 count), peeled, deveined, tails removed
1/2 cup crawfish tails
1/2 cup since andouille sausage
1/3 cup slice yellow onion
1/4 cup sliced red bell pepper
1/4 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
1 qt Andouille cream sauce (recipe folllows)
4 cups Cavatappi pasta (or any pasta that holds the sauce)
8 tablespoons sliced green onion
1/2 tsp chopped parsley leaves
Andouille Cream Sauce:
1 tsp canola oil
1 1/2 oz yellow diced onion
2 tbsp chopped fresh garlic
3 oz andouille sausage, casing removed
2/3 cup crushed tomatoes
2/3 cup cold water
1/3 oz chicken base
2 tsp cornstarch
1 cup heavy cream
2 tsp blackening seasoning
1/4 cayenne pepper
1/3 oz grated jalapeno jack cheese
|
Directions: |
Directions:Heat butter in large sauté pan. Add chicken, shrimp, crawfish, sausage, onion, bell peppers. Sauté to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes. Cook 2 more minutes. Add Andouille Cream sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al denote, drain well. Pour pan contents over pasta, and toss. Position shrimp and chicken on top of pasts. Sprinkle green onions over pasta and parsley around rim of bowl.
Andouille Cream Sauce:
Add oil to saucepan and place over moderate heat. Add diced onion and sauté for 3 - 4 minutes. Add garlic, mix well and continue to sauté 2 additional minutes. Add sausage and sauté for 2 minutes. Add crushed tomatoes and mix well, combining all ingredients. In a separate bowl, combine water, chicken base, cornstarch and heavy cream with a whisk. Add to onion mixture. Bring to boil, reduce heat and allow to simmer 8-10 minutes. Add dry seasoning and mix well to incorporate into sauce. Add grated cheese and blend well. Allow sauce to simmer 2 additional minutes or until cheese melts. |
This recipe for Seafood Pasta Jambalaya is from