Jambalaya is a quintessential New Orleans dish that has its roots in both French and Spanish settlers. Traditionally, jambalaya is made with some sort of sausage, along with some other meat and/or seafood. It includes the holy trinity of onion, celery, and green bell pepper, along with spicy seasonings and rice. Pasta Jambalaya replaces the rice with pasta to create an unforgettable meal!
- 1 Tablespoon salt plus 1/4 teaspoon, divided
- 1 pound dry Rotini or Penne (See Note 1)
- 3 Tablespoons olive oil, divided
- 1 pound large shrimp, peeled and deveined
- 2 Tablespoons plus 1 teaspoon Cajun seasoning, divided (See Note 2)
- 12 ounces boneless, skinless chicken breast, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into 1/4-inch pieces
- 1/2 cup yellow onion minced
- 1/2 cup green bell pepper diced
- 1 Tablespoon minced garlic
- 1/2 cup chicken stock
- 14.5 ounce can petite diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground pepper to taste
- Chopped parsley or green onions for garnish if desired
Add dry pasta to a large pan with salted (1 Tablespoon of salt) boiling water; return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 3 minutes less than the package directions. Drain and set aside, reserving 1 cup of the pasta cooking water.
Add 1 tablespoon of the olive oil to a large Dutch oven over medium-high heat. Swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Cajun seasoning 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 Dutch oven and season the chicken breast with 2 teaspoons of the Cajun seasoning and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 2 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the cooked shrimp.
Place the remaining tablespoon of olive oil in the Dutch oven and add the sausage, onions and bell peppers. Sauté, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and sauté 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 petite diced tomatoes, thyme, basil, and the remaining tablespoon of Cajun seasoning; 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 cooked pasta and the reserved ½ 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 Parmesan cheese. Toss to combine. Correct the seasonings with salt and freshly ground pepper. Garnish with chopped parsley or chopped green onions, and serve while hot. Yield: 8 servings.
- You can use any dried pasta of your choice.
- I used Emeril's Essence for the Cajun Seasoning.
Calories: 618kcal | Carbohydrates: 49g | Protein: 40g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 232mg | Sodium: 1937mg | Potassium: 695mg | Fiber: 3g | Sugar: 4g | Vitamin A: 970IU | Vitamin C: 17.3mg | Calcium: 209mg | Iron: 3.9mg