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Pasta Jambalaya

Date Added: Oct 21, 2010 Cajun & Creole Entrees
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

1

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

Description

Penne pasta given a Cajun flair with Andouille sausage, tasso ham (smoked pork butter), chicken meat and shrimp. A great twist to the traditional jambalaya!


Ingredients

  • 2  Cup(s) Penne Pasta, cooked al dente
  • 1
  • 1 ½  Table Spoon(s) Canola Oil
  • 2
  • 1  Table Spoon(s) Olive Oil
  • 3
  • 1/4  Cup(s) Garlic, chopped
  • 4
  • 1/4  Cup(s) Celery, Onions & Green Bell Pepper, finely diced
  • 5
  • 1/4  Pound(s) Tasso ham (Smoked Pork Butt), diced
  • 6
  • 1/4  Pound(s) Andouille Sausage, diced
  • 7
  • 1/2  Cup(s) Skinless Chicken Thigh Meat, diced
  • 8
  • 1/4  Cup(s) Tomato Sauce
  • 9
  • 3  Each Basil Leaves, chiffonade
  • 10
  • 2  Table Spoon(s) Brown Sauce
  • 11
  • 1  Tea Spoon(s) Lemon Juice
  • 12
  • 1  Tea Spoon(s) Lea & Perrins Steak Sauce
  • 13
  • 1/4  Pound(s) Rock Shrimp, cleaned and deveined
  • 14
  • 4  Table Spoon(s) Butter
  • 15
  • 1/4  Cup(s) Chicken Stock
  • 16

Directions

    1. In a hot saute pan, add canola and olive oil
    2. Add garlic, celery, onions and pepper and saute a bit
    3. Add tasso ham (pork butt), sausage and chicken thigh meat and brown a bit
    4. Add tomato sauce, basil, brown sauce, lemon juice and Lea & Perrins
    5. Add shrimp and let cook
    6. Add butter and chicken stock
    7. Mix ingredients together and let reduce for about 3 minutes until thicker
    8. Add pasta and toss to combine
    9. Remove from heat and plate up
    10. Serve and enjoy!

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