JAMBASTA
Rachael Ray developed this dish for her dad, who's originally from Louisiana. This is her combination of Louisiana-style jambalaya with pasta, and it makes any day as fun as Fat Tuesday.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
- While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.
JAMBALASTA
Try this delicious spin on Jambalaya using pasta instead of rice!
Provided by raesive
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
Nutrition Facts : Calories 860.2 calories, Carbohydrate 94.1 g, Cholesterol 192.2 mg, Fat 32.1 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 12.5 g, Sodium 1672.5 mg, Sugar 11.5 g
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.
EMERIL'S KICKED UP JAMBALAYA
Make and share this Emeril's Kicked up Jambalaya recipe from Food.com.
Provided by Your Sangoma
Categories One Dish Meal
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- In a large Dutch oven, heat 2 tablespoons of the olive oil over medium high heat. Season shrimp with Creole seasoning and saute until almost cooked through, about 4 minutes. Using a slotted spoon, remove shrimp and set aside until later.
- Season chicken pieces with Creole seasoning. Add remaining olive oil to Dutch oven and when hot, add chicken pieces and saute until browned on both sides, about 8 minutes. Remove and set aside.
- Add sausage and cook until browned.
- Add onion, celery, bell pepper, garlic, bay leaves, cayenne and thyme and cook until vegetables are wilted, about 6 minutes.
- Add tomatoes and water and return chicken pieces to pot. Season with salt and pepper and simmer, covered, for 20 minutes.
- Add rice to pot, stir well and return to a boil. Reduce heat to low, cover pot, and cook for 15 minutes.
- Add shrimp, green onions and parsley to Dutch oven, mixing carefully, and continue to cook, covered, for another 10 minutes.
- Remove from heat and let sit 10 minutes before serving.
JAMBASTA
This jambalaya and pasta combo is delish mix of Southern and Italian--in only 30 minutes!
Provided by Allrecipes Member
Categories Pasta by Shape
Yield 4
Number Of Ingredients 21
Steps:
- Bring a large pot of water to a boil. Add salt, then add the pasta, cook until al dente and drain.
- While the pasta works, heat a large, deep skillet over medium-high heat. Add the EVOO, 2 turns of the pan, and the sausage and brown for about 4 minutes to render the fat and crisp the sausage. Transfer the sausage to a plate with a slotted spoon. Add the butter, garlic, chile, bell pepper, celery and onion to the skillet and cook for 5 minutes. Season with salt and pepper, add the flour and cook for 2 minutes, then whisk in the beer and cook until it evaporates, about 2 minutes. Add the broth, tomatoes, hot sauce and thyme. Bring the liquid to a bubble and stir in the chicken and shrimp. Cover and cook for 7 minutes, until the chicken is cooked and the shrimp are opaque and firm. Stir in the cream and add the pasta. Ladle up the jambasta and top with the scallions and the reserved crispy andouille sausage.
Nutrition Facts : Calories 990.8 calories, Carbohydrate 109.8 g, Cholesterol 184.3 mg, Fat 39.7 g, Fiber 10.3 g, Protein 47.6 g, SaturatedFat 14.8 g, Sodium 3135.7 mg, Sugar 9.8 g
PAUL PRUDHOMME'S POORMAN'S JAMBALAYA
Killer jambalaya! No tomato in this one and consider yourself warned: careful with the peppers in the seasoning mix. I usually cut the various peppers to 1/4 of the listed amount. I use my food processor to chop the vegetables. Do them separately to get them the right size. Have all the ingredients prepped and ready before you begin cooking because if you don't pay attention, you'll burn it. Make every effort to use homemade stock or sodium-free stock. This is soooo good and sooo worth the effort.
Provided by sugarpea
Categories White Rice
Time 1h10m
Yield 8 appetizer servings, 4 serving(s)
Number Of Ingredients 18
Steps:
- Seasoning Mix: Combine all the ingredients in a small bowl and set aside.
- Jambalaya: Use a large, heavy skillet, cast iron is best; over high heat melt margarine; add tasso and andouille, or ham and sausage, and cook 5 minutes, stirring occasionally.
- Add onions, celery, bell pepper, seasoning mix and garlic; stir and cook 10-12 minutes until well browned, scraping the bottom of the pan well.
- Stir in rice and cook 5 minutes, again scraping the pan bottom often; add stock.
- Bring mixture to boil; reduce heat and simmer, uncovered, about 20 minutes, until rice is tender but still a bit crunchy; stir a bit towards the end of the cooking time; remove bay leaves and serve.
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