Pasta Jambalaya Recipes

Steps:

• Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
• Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
• Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat.
• Add sausages; saute until light brown, 5 minutes.
• Using slotted spoon, transfer sausages to paper towels.
• Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat.
• Stir in onion and next 9 ingredients.
• Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
• Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.
• Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
• Season to taste with salt and pepper.
• Discard bay leaves.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Remove from heat.
• Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
• Drain pasta and shrimp; return to pot.
• Add sauce and toss to blend.
• Transfer to bowl.
• Serve, passing Parmesan cheese separately.

Steps:

• Preheat broiler.
• In a small bowl, combine olive oil, garlic, soy sauce, and salt. Marinate chicken breasts in mixture at room temperature for 10 to 20 minutes. Broil chicken until cooked through (10 minutes). Cut into ½ inch cubes. Set aside or refrigerate.
• In a large saucepan, melt butter over medium heat. Add the sliced Andouille sausage, stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring frequently, until vegetables are tender (10 minutes). Add the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.
• In a medium mixing bowl, stir together the Pickapeppa Sauce, soy sauce, and olive oil until thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables until evenly browned (4 to 5 minutes).
• Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered medium sized saucepan over medium low heat, combine the peppers and onion, grilled chicken cubes, and the Jambalaya sauce (remove the bay leaf). Cook, stirring occasionally, until heated through, 8 to 10 minutes.
• Transfer to a large mixing and serving bowl. Drain the pasta thoroughly, add it to the sauce, and toss well. Serve family style or in individual serving bowls, garnished with chopped parsley.

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.

Steps:

• Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
• Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

Steps:

• Cook the pasta in plenty of rapidly simmering water until al dente, then drain.
• Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the onion and sauté over medium heat until translucent. Add the garlic, celery, bell pepper, and sausage; continue to sauté until all the vegetables are lightly browned.
• Add the tomatoes, basil, paprika, thyme, and cayenne to taste. Bring to a simmer, then cover and simmer gently for 10 minutes.
• Stir in the pasta and parsley. Season with salt, then taste to adjust the other seasonings to your liking. Serve at once.
• Creole Coleslaw (page 178) is a fitting companion, though any mixed green salad is welcome as well. See the ideas under Recipe Not Required (page 192). If time allows, add more green to the plate with steamed broccoli or green beans.
• Calories: 396
• Total Fat: 14g
• Protein: 26g
• Carbohydrates: 51g
• Fiber: 12g
• Sodium: 635mg

Steps:

• In a large skillet, saute the onion, peppers and celery in butter until tender. Stir in the tomatoes, broth, mushrooms and seasonings. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes. , Meanwhile, cook pasta according to package directions. Add chicken to tomato mixture; heat through. Drain pasta; add to chicken mixture. Discard bay leaves.

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add sausages; sauté until light brown, 5 minutes. Using slotted spoon, transfer sausages to paper towels. Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat. Stir in onion and next 9 ingredients. Cover and cook until vegetables are almost tender, stirring often, about 8 minutes. Stir in crushed tomatoes and diced tomatoes with juices and bring to boil. Reduce heat, cover and simmer 15 minutes to blend flavors. Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer. Season to taste with salt and pepper. Discard bay leaves. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Remove from heat. Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes. Drain pasta and shrimp; return to pot. Add sauce and toss to blend. Transfer to bowl. Serve, passing Parmesan cheese separately.

Steps:

• In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon.

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. 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.
• 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 skim milk 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 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.

Steps:

• Whisk together the salt, cayenne, paprika, garlic powder, and onion powder.
• Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat.
• In a separate bowl, do the same with the shrimp, using another 1/3 of the seasonings.
• Begin cooking the pasta.
• Place a large, heavy, deep skillet over medium-high heat. When hot, add 1 tablespoons of the olive oil and swirl to coat the pan. Quickly sear the chicken on two sides, about 3 minutes, and then add shrimp and brown each side for 30 seconds. Remove to a bowl.
• Add remaining 1 tablespoons olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated.
• Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up browned bits from the bottom, and simmer another 3 minutes until slightly reduced.
• Serve over the cooked fettuccine.

Steps:

• Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
• Add crushed garlic and a diced jalapeño pepper.
• NOTE: Leave the jalapeño seeds in for extra spice
• Stir in diced onion, peppers, celery until they're soft.
• Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
• Cover and simmer stew for 30 minutes.
• NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
• Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
• Enjoy!