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Jambalaya Pasta…

October 13, 2009

Albie and I love Jambalaya in almost all forms and this is the best recipe we have found. It’s originally by Emeril Lagasse and as long as you have someone to help you prep as you go, or do all the prep work first then it’s not too hard. We also typically “half” this recipe and we still have TONS of leftovers, but this full recipe is listed below.

(I can’t claimed to have cooked this one, but I did play Sous Chef.)

  • 1/4 cup plus 3/4 teaspoon salt, divided
  • 1 pound dry penne rigate Whatever pasta you have on hand
  • 3 tablespoons olive oil, divided
  • 1 pound peeled, deveined large shrimp
  • 2 tablespoons plus 1 teaspoon Essence Creole Seasonings, divided, recipe follows
  • 3/4 pound boneless, skinless chicken breast, 1-inch diced
  • 3/4 pound andouille sausage, diced into 1/2-inch pieces
  • 1/2 cup yellow onion, small diced
  • 1/2 cup green bell pepper, small diced
  • 1 tablespoon minced garlic
  • 1/2 cup chicken stock
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tablespoon freshly chopped thyme leaves dried majoram
  • 1/2 cup heavy cream
  • 2 tablespoons freshly chopped basil leaves dried basil
  • 1/2 cup grated Parmesan

Note: We use Tony Chachere’s Creole Seasoning instead of Emeril’s Essence and it’s delish!  We also have done this recipe using Shrimp that we “pre-cooked” and frozen from the grocery store, but its much better if you cook the shrimp with the seasonings you self. De-veining it was super tedious and a little bit of a pain but it was worth it.

Jambalaya Pasta

While the pasta cooks, This is where the original recipe suggests you cook the pasta first, we dissagree. So hold off on the pasta, but go ahead and have it ready off to the side.

Set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil.  Season the shrimp with 2 teaspoons of the Essence Creole Seasonings and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside.

Note: This recipe calls for quite a bit of salt and it’s already pretty salty with the seasoning mix so if you want to leave it out it won’t hurt the recipe.

Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence Creole Seasonings and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.

Chicken and Shrimp off to the side

Chicken and Shrimp off to the side

Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme (We didn’t have thyme so we used dried marjoram), the remaining tablespoon of Essence Creole Seasonings and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes.

Begining of the Sauce

Begining of the Sauce

Note: This is where we removed the beginnings of the sauce from heat and started the noodles. We also didn’t have Penne this time, so we used Rotini and Macaroni. We used Penne the first time and both are great. I actually might like the Rotini better.

Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.

Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

Finished Jambalya Pasta!

Finished Jambalya Pasta!

We each ate one bowl, no sides and we were stuffed!  I am eating it for leftovers today for lunch and we have a night this week set aside to eat it again and this the recipe cut in half so keep that in mind. Start to finish, two people working on the prep and cooking took us about 1.5 hrs.

We did joke about how if this were a dish at a restaurant it would probably have 3 little peppers next to the name to warn about it’s heat, and it’s spicy but it’s sooo yummy!

2 Comments leave one →
  1. lailablogs permalink
    October 13, 2009 10:43 am

    Looks really delicious ..
    Laila ..

  2. October 15, 2009 9:06 am

    now that looks yummy

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