idealchef.com

Pasta Jambalaya

Date Added: Sep 23, 2010 Cajun & Creole Entrees
Back to Search

No Related Video Recipes Available.

Prep Time

10 mins

Cook Time

8 mins

Ready In

18 mins

Serving

2

*to adjust serving size click on "serving box".

Description

Chef Guy Sockrider shows you a classic Pasta Jambalaya recipe with a twist using pasta instead of rice. It's a favorite in New Orleans!


Ingredients

  • 1  Each 6oz. Boneless Chicken Breast, sliced
  • 1
  • 5  Ounce(s) Weight Andouille Sausage, sliced
  • 2
  • 6  Each Louisiana White Shrimp, chopped
  • 3
  • ½  Each White Onion, Large Dice
  • 4
  • ½  Each Red Bell Pepper, Large Dice
  • 5
  • ½  Each Green Bell Pepper, Large Dice
  • 6
  • 1  Tea Spoon(s) Creole Seasoning
  • 7
  • 5  Ounce(s) Weight Tomato, diced, peeled & seeded or canned
  • 8
  • 1  Table Spoon(s) Shallot, minced
  • 9
  • 1  Tea Spoon(s) Garlic, minced
  • 10
  • 3  Fluid ounce(s) Chardonnay
  • 11
  • 1  Table Spoon(s) Green Onion, chopped
  • 12
  • 1/4  Pound(s) Butter
  • 13
  • 1/2  Pound(s) Penne Pasta, cooked
  • 14
  • 2  Table Spoon(s) Extra Virgin Olive Oil
  • 15
  • 1/2  Cup(s) Chicken Stock
  • 16

Directions

    1. Heat olive oil in a hot pan
    2. Saute chicken in the pan then add creole seasoning, onion, garlic and shallots
    3. When the onion starts to brown, add the peppers, andouille sausage and the shrimp
    4. Cook a few moments, still at high heat, add the tomato and half the greenĀ onions
    5. Add the chicken stock, and swirl in the butter
    6. Add the pasta and toss to incorporate
    7. Taste and season if necessary

To add a comment you must have to login or sign up.