jambalaya pasta

jambalaya pasta
jambalaya pasta

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

PREP TIME

30

minutes

TOTAL TIME

60

minutes

SERVINGS

--

servings

Ingredients

  • 1/4

    cup plus 3/4 teaspoon salt

  • 1

    pound dry penne pasta

  • 3

    TBS olive oil

  • 1

    pound peeled deveined large shrimp

  • emeril essence

  • 3/4

    pound boneless chicken breast- cubed

  • 1/2

    cup yellow onion diced or leeks

  • 3/4

    pound andouille sausage-cut into 1/2 in slices

  • 1/2

    cup green pepper diced

  • 1

    TBS minced garlic

  • 1/2

    cup chicken stock

  • 1

    14.5 ounce diced tomatoes

  • 1

    TBS chopped fresh thyme

  • 1/2

    cup heavy cream

  • 2

    TBS chopped fresh basil

  • 1/2

    cup grated parmesan cheese

Directions

Cook pasta with 1/4 cup salt in water till al dente. drain and set aside 1 cup of pasta water. Season shrimp with essence seasoning and cook in skillet with 1 TBS olive oil. Sear for 1 minute on each side then remove from pan and set aside. Add another TBS of olive oil and season chicken with essence seasoning . Sear chicken for 3 minutes per side then remove and add to shrimp. Add another TBS of olive oil and saute the sausage, onions and peppers for about 3 minutes. Add the garlic and chicken stock. Then add the tomatoes, thyme, 1 TBS of essence seasoning and 1/2 tsp salt. Cook for a few minutes then add the heavy cream and cook for 2 minutes. Add the shrimp, chicken, pasta and pasta water. Cook until pasta water has evaporated. Remove from heat and add the basil and cheese.

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