Jambalaya Pasta with Penne, Chicken, Shrimp & Andouille

By á-2402

Emeril Recipe

Ingredients

• 1/4 C plus 3/4 teaspoon salt, divided
• 1 pound dry penne rigate
• 3 tbs. olive oil, divided
• 1 pound peeled, deveined large shrimp
• 2 tbs. plus 1 tsp Essence
• 3/4 pound boneless, skinless chicken breast, 1 in. dice
• 3/4 pound andouille, diced into 1/2 in, pieces
• 1/2 C yellow onion, diced small
• 1/2 C green bell pepper, diced small
• 1 tbs. minced garlic
• 1/2 C chicken stock
• 1 (14.5 oz) can diced tomatoes
• 1 tbs. freshly chopped thyme leaves
• 1/2 C heavy cream
• 2 tbs freshly chopped basil leaves
• 1/2 C grated Parmesan

Preparation

Step 1

Fill a 1 gallon stock pot 3/4 full with water. Bring to a boil over high heat and add 1/4 C of the salt as it boils. Add penne and return to a boil, stirring occasionally. Cook until nearly al dente. Drain and set aside, reserving 1 C of pasta cooking water.

While the pasta cooks, set a 14 inch saute pan over medium high heat and add 1 tablespoon olive oil, swirling the pan to evenly coat. Season shrimp with 2 teaspoons Essence and 1/8 teaspoon salt. Place shrimp in the pan and sear 1 minute per side. 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 salt. Sear chicken 3 minutes, turning to ensure even browning. Set aside with the seared shrimp.

Place remaining tablespoon olive oil in the pan and add sausage, onions and bell peppers. Saute, stirring occasionally, until sausage is lightly caramelized and onions are translucent, about 3 minutes. Add garlic and saute 30 seconds. Add chicken stock and scrape pan with a spoon to remove any browned bits that have formed in the bottom, about 30 seconds. Add diced tomatoes, fresh thyme, remaining tablespoon Essence and 1/2 teaspoon salt; cook for 2 minutes.

Add heavy cream to pan and cook an addtional 2 minutes. Add shrimp, chicken, pasta and reserved 1 cup pasta cooking water. Continue to cook sauce and pasta, stirring occasionally, until shrimp and chicken are cooked through, the pasta is al dente and mos 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 hot.