Pasta Jambalaya Recipe New Orleans

Pasta Jambalaya Pudge Factor

WEBJan 1, 2024 · Instructions. Add dry pasta to a large pan with salted (1 Tablespoon of salt) boiling water; return to a boil, stirring occasionally. …

1. 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.
2. 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.
3. 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.
4. 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.

Preview

See Also:

Show details