JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. 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.
- While the pasta cooks, 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 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. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence 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.
- 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, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CAJUN SHRIMP ALFREDO
Spicy and creamy....a great combination! Homemade Alfredo is always best, but the Knorr® mix plus Parmesan is a quick easy alternative. Serve over angel hair pasta.
Provided by GIMMEYOURWILDS
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy Alfredo Pasta Sauce Recipes
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Combine sausage, onion, celery, red bell pepper, Cajun seasoning, and sage in a skillet; cook and stir until sausage is cooked through and celery and bell pepper are softened, 5 to 10 minutes. Add shrimp and cook until cooked through and bright pink, about 5 minutes. Remove skillet from heat.
- Whisk milk, Alfredo sauce mix, and butter together in a saucepan; bring to a boil. Reduce heat to low and simmer sauce, stirring occasionally, until smooth and thickened, about 2 minutes. Stir Parmesan cheese and garlic into sauce until cheese is melted. Stir shrimp mixture into sauce.
Nutrition Facts : Calories 301.8 calories, Carbohydrate 10.2 g, Cholesterol 156.3 mg, Fat 18.2 g, Fiber 0.5 g, Protein 23.2 g, SaturatedFat 7.9 g, Sodium 1148 mg, Sugar 4.1 g
CHICKEN, SHRIMP AND ANDOUILLE JAMBALAYA
A Cajun classic, meal in one pot! Have the hot sauce ready to splash on. Serve with some crusty french bread, a nice crisp salad, and some of your favorite wine. :)
Provided by PalatablePastime
Categories One Dish Meal
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- In a large pan or Dutch oven, brown chicken in hot oil on both sides; remove and drain.
- Add andouille, onion, celery, bell pepper, thyme, oregano, paprika, salt, and cayenne pepper to the pan, cooking and stirring for about 5 minutes until onions are tender.
- Add rice, tomatoes with juice, and broth; bring to a boil.
- Place rice mixture in a baking dish or oven-proof casserole; top with chicken; cover (can use foil) and bake at 350 degrees F for 40-45 minutes or until rice and chicken are done and tender.
- Stir in shrimp, parsley, and green onions; cover and cook 5-8 minutes longer or until shrimp curl and turn bright pink and serve.
CAJUN SHRIMP AND ANDOUILLE PASTA
Make and share this Cajun Shrimp and Andouille Pasta recipe from Food.com.
Provided by ddav0962
Categories One Dish Meal
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 5
Steps:
- Prepare fettuccini according to package instructions. Keep warm.
- Heat a large nonstick skillet over medium-high heat. Add sausage and cook, stirring occasionally, for 3 to 5 minutes. Add shrimp and cook, stirring occasionally, for 3 minutes or until pink and firm. Using a slotted spoon, remove sausage and shrimp from skillet. Add pepper stir-fry mixture to hot drippings in pan. Cook, stirring occasionally, for 3 minutes. Stir in tomatoes and cook for 3 minutes. Stir in sausage and shrimp.
- In a large bowl, toss sausage mixture with cooked pasta.
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Make and share this Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille recipe from Food.com.
Provided by Tim M.
Categories Penne
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- 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.
- While the pasta cooks, 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 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. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence 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.
- 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, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. 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.
Nutrition Facts : Calories 1230, Fat 53.3, SaturatedFat 19.6, Cholesterol 323.4, Sodium 9236.3, Carbohydrate 102.5, Fiber 6, Sugar 8.5, Protein 81.5
CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA
From Southern Living. You may substitute 3 cups chopped cooked chicken for the shrimp. This one is not a quick and easy recipe and very high in fat--so only for special occasions.
Provided by ratherbeswimmin
Categories Cajun
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Peel and devein shrimp; set aside.
- Cook fettuccine by following the package directions; drain and set aside.
- Cook sausage in a large pan over medium heat for 10 minutes or until browned; remove sausage (use a slotted spoon) and drain, reserving 1 tablespoon drippings in the pan; set sausage aside.
- Melt butter in the drippings over medium heat; add in shrimp; cook for 5 minutes or just until shrimp turn pink; remove shrimp and keep warm.
- Add in onion, bell pepper, celery, and garlic; stir/saute over medium heat for 10 minutes.
- Stir in flour and cajun seasoning; cook 1 minute, stirring constantly.
- Gradually stir in chicken broth.
- Bring to boil over med-high heat, stirring frequently; boil 1` minute.
- Lower heat to med-low, stir in heavy cream; cook 8 minutes or until mixture simmers.
- Add in cheese cubes, sausage and shrimp; stir until cheese melts.
- Stir in green onions, parmesan cheese, and chopped fresh parsley.
- Serve over hot cooked fettuccine.
- For OMAC: freeze shrimp and andouille pasta in disposable foil pans (8x5x1 inch) covered with foil. Place in zip-lock freezer bags. Freeze up to 1 month. To reheat from freezer: bake, covered, at 350° for 1 hour and 15 minutes or thaw in the refrigerator overnight and bake, covered, at 350° for 45 minutes.
Nutrition Facts : Calories 925.5, Fat 59.9, SaturatedFat 33.1, Cholesterol 333.9, Sodium 1489, Carbohydrate 55.4, Fiber 3.2, Sugar 5.8, Protein 41.6
CAJUN SHRIMP AND ANDOUILLE IN CREAM SAUCE
This is a wonderful recipe that I came across on another recipe site. I've modified it slightly to fit my tastes. This sauce is great served over pasta or dirty rice. This recipe is one I typically make for dinner parties or potlucks so it serves a crowd, but it can easily be cut down to a family appropriate amount.
Provided by Melissa_8201
Categories Cajun
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat large skillet to med-high heat.
- Add butter, melt.
- Add onion, green pepper, celery, garlic and basil.
- Saute until onions are transparent but not browned.
- Add sausage and saute until browned.
- Add tomatoes and cook 5 minutes or until soft.
- Add beer and water and boil until reduced by 1/3 to 1/2.
- Add heavy cream, salt and Cajun seasonings.
- Stir in shrimp and cook until pink; about 3-5 minutes.
- Allow sauce to thicken.
- If sauce is too thin you can add about a tsp.
- flour or cornstarch dissolved in 1/4 cup water to the sauce.
- Make sure to stir frequently while sauce is thickening to prevent lumping.
- This can be served over your favorite rice or pasta.
CAJUN SHRIMP AND ANDOUILLE NACHOS
Cajun-seasoned shrimp, andouille, and the trinity piled high on chips and smothered in melty cheese for nachos you won't soon forget!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Cheese Nachos Recipes
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a skillet over medium-high heat. Add andouille and cook for 2 minutes. Add onion and cook for 2 minutes more. Add bell peppers and cook for 2 minutes more. Remove from heat and stir in celery.
- Line a baking sheet with foil and place tortilla chips on top. Cover chips with the sausage mixture.
- Place shrimp in a bowl; add oil and seafood seasoning. Stir to coat. Place shrimp in the same skillet and cook over medium-high heat for 3 minutes. Scatter shrimp on top of the sausage mixture. Sprinkle Colby Jack cheese over the nachos.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to low. Broil nachos until cheese has melted, about 3 minutes.
Nutrition Facts : Calories 463.7 calories, Carbohydrate 31.4 g, Cholesterol 107.4 mg, Fat 29.2 g, Fiber 2.9 g, Protein 20.2 g, SaturatedFat 10.6 g, Sodium 868.8 mg, Sugar 1.4 g
More about "cajun shrimp and andouille pasta recipes"
SHRIMP AND ANDOUILLE PASTALAYA - LOUISIANA COOKIN
From louisianacookin.com
CREAMY CAJUN PASTA WITH SHRIMP AND ANDOUILLE SAUSAGE
From culinarybutterfly.com
SHRIMP AND ANDOUILLE SAUSAGE CAJUN PASTA - RECIPE OF …
From recipeoftoday.com
10 BEST ANDOUILLE SAUSAGE SHRIMP PASTA RECIPES - YUMMLY
From yummly.com
CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA
From myrecipes.com
5/5 (24)Total Time 1 hr 25 minsServings 6
- Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.
- Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.
CREAMY CAJUN PASTA WITH SHRIMP AND ANDOUILLE SAUSAGE - MASTERS …
From masters-foodie.com
Servings 6Estimated Reading Time 4 minsCategory Main CourseTotal Time 30 mins
CREAMY CAJUN SHRIMP PASTA - NATASHASKITCHEN.COM
From natashaskitchen.com
CAJUN SHRIMP AND ANDOUILLE PASTA : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CAJUN PASTA - CHILI PEPPER MADNESS
From chilipeppermadness.com
CRAWFISH, SHRIMP AND ANDOUILLE PASTALAYA - CREOLE CAJUN CHEF
From creolecajunchef.com
ONE POT CAJUN SHRIMP PASTA - TABLE FOR TWO® BY JULIE CHIOU
From tablefortwoblog.com
CREAMY CAJUN STYLE PASTA WITH ANDOUILLE SAUSAGE & SHRIMP
From weavethousandflavors.com
ONE PAN CAJUN ANDOUILLE SAUSAGE AND PASTA | THE BLOND COOK
From theblondcook.com
CAJUN SHRIMP AND SAUSAGE SKILLET - THE TOASTY KITCHEN
From thetoastykitchen.com
SHRIMP AND SCALLOP PASTA IN CAJUN GARLIC CREAM SAUCE
From delightfulmomfood.com
10 BEST CAJUN SHRIMP ALFREDO PASTA RECIPES - YUMMLY
From yummly.com
CAJUN SHRIMP, ANDOUILLE AND LINGUINE – IN DIANES KITCHEN
From indianeskitchen.com
CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE RECIPE
From thehungrybluebird.com
CREAMY CAJUN SHRIMP PASTA RECIPE - CHEF BILLY PARISI
From billyparisi.com
SHRIMP & ANDOUILLE VOODOO PASTA #MARDIGRAS #BLM
From sumptuousspoonfuls.com
CAJUN SHRIMP AND SAUSAGE PASTA - COOKING AND CUSSING
From cookingandcussing.com
ONE POT CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE
From seasonedskilletblog.com
CAJUN SHRIMP FETTUCCINE ALFREDO - NUTMEG NANNY
From nutmegnanny.com
CAJUN SHRIMP AND SAUSAGE PASTA - SIP AND FEAST
From sipandfeast.com
EASY CREAMY CAJUN SHRIMP PASTA + {VIDEO} - STAY SNATCHED
From staysnatched.com
CREAMY CAJUN SHRIMP AND ANDOUILLE SAUSAGE PASTA
From chezcarrcuisine.com
SHRIMP ANDOUILLE RICE SKILLET - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
CAJUN SHRIMP AND ANDOUILLE ALFREDO SAUCE OVER PASTA
From fooddiez.com
CAJUN SHRIMP AND SAUSAGE PASTA - I AM BAKER
From iambaker.net
CAJUN SHRIMP & SAUSAGE PASTA RECIPE - THE FOOD HUSSY
From thefoodhussy.com
CREAMY CAJUN SHRIMP PASTA WITH SAUSAGE - WHATSINTHEPAN
From whatsinthepan.com
CREAMY CAJUN SHRIMP AND ANDOUILLE PASTA - MCCORMICK FOR CHEFS
From mccormickforchefs.com
CAJUN SHRIMP AND SAUSAGE SKILLET - ALL THE HEALTHY THINGS
From allthehealthythings.com
CAJUN SHRIMP AND ANDOUILLE - WWW.SCLIVING.COOP
From scliving.coop
CAJUN SHRIMP AND ANDOUILLE SKILLET - SOUFFLE BOMBAY
From soufflebombay.com
CREAMY CAJUN SHRIMP PASTA RECIPE | BUNS IN MY OVEN
From bunsinmyoven.com
CAJUN SHRIMP AND SAUSAGE PASTA - DINNER AT THE ZOO
From dinneratthezoo.com
SHRIMP AND ANDOUILLE SHEET PAN DINNER - SKINNYTASTE
From skinnytaste.com
CAJUN SHRIMP AND PASTA SKILLET - DEEP SOUTH DISH
From deepsouthdish.com
CREAMY CAJUN ANDOUILLE SAUSAGE PASTA - LAUREN FROM SCRATCH
From laurenfromscratch.com
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #healthy #5-ingredients-or-less #main-dish #pasta #seafood #easy #dietary #one-dish-meal #low-sodium #low-cholesterol #high-calcium #high-fiber #healthy-2 #high-in-something #low-in-something #meat #pasta-rice-and-grains #3-steps-or-less
You'll also love