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 one_half Each White Onion, Large Dice
4
• ½ one_half Each Red Bell Pepper, Large Dice
5
• ½ one_half 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 green 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