Chucks Pasta Jambalaya Recipes

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JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

EASY CAJUN JAMBALAYA PASTA



Easy Cajun Jambalaya Pasta image

Easy Cajun Jambalaya Pasta with chicken, sausage and shrimp and all the delicious deep Louisiana flavor in just 30 minutes!

Provided by Sabrina Snyder

Categories     Main Course

Time 30m

Number Of Ingredients 15

1 pound chicken breast (cut into 1? pieces)
1/2 pound shrimp (deveined)
1/2 pound andouille sausage (sliced into 1/2? thick pieces)
3 tablespoons Cajun spice blend
1/2 red bell pepper (diced)
1/2 green bell pepper (diced)
1/2 red onion (thinly diced)
3 cloves garlic (minced)
1/2 tsp. Kosher Salt
1/4 teaspoon ground black pepper
3 tablespoons canola oil
1 medium tomato (diced)
1 cup chicken broth
1 pound fettucine pasta (cooked but not rinsed)
parsley and leftover minced bell peppers (for garnish)

Steps:

  • In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
  • In a large skillet or a cast iron skillet add the canola oil on high heat.
  • In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
  • Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
  • Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
  • Garnish with parsley and leftover minced bell peppers if desired.

Nutrition Facts : Calories 327 kcal, Carbohydrate 2 g, Protein 31 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 175 mg, Sodium 1023 mg, Sugar 1 g, ServingSize 1 serving

JAMBALAYA PASTA



Jambalaya Pasta image

Leave the take-out menu and make this delicious restaurant-quality cajun jambalaya pasta with chicken, sausage, and shrimps. It comes together in about 30 minutes!

Provided by Lola Osinkolu

Categories     Main Course

Number Of Ingredients 19

1 pound pasta fettuccine
1 lb chicken breast ( cut into pieces)
½ lb shrimp deveined
½ lb andouille sausage ( sliced into half-inch-thick pieces)
2 tbsp cajun spice
4 tbsp olive oil
¾ cup onion (diced)
3 cloves garlic (minced)
1 bay leaf
1 medium tomato (diced)
8 ounces tomato sauce
½ tsp red pepper flakes (or cayenne powder)
½ cup red bell peppers (diced)
½ cup green bell peppers (diced)
1 tsp thyme
1 tsp oregano
1 cup chicken broth
Salt and pepper (to taste if necessary)
Parsley (for garnish)

Steps:

  • Cook pasta until al dente, drain but do not rinse. set aside
  • Lightly season the chicken and shrimp (separately) with the cajun seasoning.
  • Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
  • Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
  • Add andouille sausage and brown on both sides.
  • Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
  • Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
  • Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
  • Garnish with parsley if desired.

NICK'S JAMBALAYA RECIPE BY TASTY



Nick's Jambalaya Recipe by Tasty image

Here's what you need: oil, boneless, skinless chicken thighs, paprika, black pepper, garlic powder, cajun seasoning, cayenne, salt, andouille sausages, sweet onion, celery, green pepper, jalapeño, garlic, chicken stock, crushed tomato, rice, bay leaves, shrimp

Provided by Rie McClenny

Categories     Dinner

Yield 4 servings

Number Of Ingredients 19

2 tablespoons oil, divided
1 lb boneless, skinless chicken thighs, cubed
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon cajun seasoning
1 teaspoon cayenne
1 teaspoon salt
4 andouille sausages, cooked and sliced
1 sweet onion, diced
2 stalks celery, diced
1 green pepper, diced
1 jalapeño, minced
6 cloves garlic, minced
1 ½ cups chicken stock
2 cups crushed tomato
3 cups rice, cooked al dente
2 bay leaves
1 lb shrimp, peeled and divided

Steps:

  • Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
  • Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
  • Remove the chicken and sausage from the pot and set aside.
  • Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
  • Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
  • Put the lid on and continue simmering for 10 minutes.
  • Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1175 calories, Carbohydrate 78 grams, Fat 63 grams, Fiber 4 grams, Protein 71 grams, Sugar 10 grams

JAMBALAYA PASTA



Jambalaya Pasta image

Looking for an easy Cajun pasta recipe? This Jambalaya Pasta from Delish.com is the best.

Categories     Food     Recipes

Time 40m

Yield 4

Number Of Ingredients 16

1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
2 links andouille sausage, sliced crosswise
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into 1" pieces
1 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
10 oz. penne
1 (15-oz.) can diced tomatoes
4 c. low-sodium chicken broth
1/2 c. heavy cream
1 c. shredded cheddar
Freshly grated Parmesan, for serving
Chopped parsley, for serving

Steps:

  • In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.
  • Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.
  • Stir in heavy cream and cheddar until melty.
  • Serve with Parmesan and parsley.

PASTA JAMBALAYA



Pasta Jambalaya image

Make and share this Pasta Jambalaya recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil
1 lb andouille sausage, halved lengthwise,then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 stalk celery, chopped
5 cloves garlic, chopped
2 bay leaves
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 (28 ounce) can crushed tomatoes (with added puree)
1 (14 1/2 ounce) can diced tomatoes with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 lb farfalle pasta
1 1/2 lbs uncooked large shrimp, peeled,deveined
freshly grated parmesan cheese

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.

Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5

CHUCK'S PASTA JAMBALAYA



CHUCK'S PASTA JAMBALAYA image

Categories     Soup/Stew     Simmer

Yield 6 people

Number Of Ingredients 13

1 lb boneless chicken, cubed and/or 1 lb peeled shrimp, OR 1 lb leftover holiday turkey cubed; OR 1 lb of any kind of poultry or fish.
1 lb smoked sausage sliced on the bias OR 1 lb diced smoked ham
1 large onion, chopped
1 bell pepper, chopped
3 -6 cloves garlic, minced
4 ribs celery,chopped
3 small cans tomato paste
1 28 oz can tomatoes
8 cups dark homemade chicken stock
2 -2 3 tblsp Creole seasoning OR 2 tsp cayenne, 2 tsp black pepper, 1 tsp white pepper, 1 tsp oregano, 1/2 tsp thyme
2 bay leaves
salt to taste
4 cups long grain white rice, uncooked

Steps:

  • In a saute or frying pan brown chicken and season with salt, pepper and cayenne. Don't brown if using leftover bird, but you may want to season the meat. Cut meat into bite sized pieces. Brown the sliced smoked sausage and pour off fat. In the pot, saute onions, garlic, pepper and celery in oil until onions begin to turn transparent.In the same pot, while sauteeing the 'trinity' add the tomato paste and let it pince, meaning let it brown a little. This adds depth of flavour by browning the tomato paste a little; the sugar in the paste begins to carmelize, deepening the flavour and colour. Keep it moving so that it browns but doesn't burn. Once the vegetables are translucent and the tomato paste achieves sort of a red mahogany colour, deglaze the pan with about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits. Stir until smooth, making sure the sauteed vegetables, paste and stock are combined thoroughly. It should be fairly thick. Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes. Be careful not to overcook the seafood. Add the rest of the stock, check seasonings and stir in the rice, combining thoroughly. Cook for about 20 - 25 minutes or until the rice has absorbed all the liquid and is cooked through. Check seasoning then turn down heat to low-medium and let the sauce thicken a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened and has reached the right consistency, it's done.

JAMBALAYA PASTA



Jambalaya Pasta image

Once upon a time, my brother worked and lived in Lafayette, La. I would visit him when my business took me that way. His next door neighbor was a real, honest-to-God Cajun. Could barely understand her when she spoke! One day while I was visiting, she brought over some of the following dish for us to sample. I convinced her to give me the recipe, but I had to watch her as she was making it. Her measurements were "A pinch" or "A dash" or "A handful". The measurements included in the recipe are my interpretations of how much she used! However, it worked!

Provided by Witch Doctor

Categories     One Dish Meal

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 25

2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 lb boneless skinless chicken breast
1 tablespoon butter
1/2 lb sausage, cut in 1/2 inch slices (preferably Andouille)
1 medium onion, diced
1 medium bell pepper, diced
2 cups chicken stock
1 cup canned crushed tomatoes in puree
2 tablespoons soy sauce
3 ounces tomato paste
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/4 cup Pickapeppa Sauce (or your favorite barbeque sauce)
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium bell pepper, cut into 1 inch squares
1 medium red onion, sliced into rings
1 lb pasta (linguini or your choice)
1 tablespoon parsley, chopped

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.

Nutrition Facts : Calories 890.5, Fat 33.5, SaturatedFat 9.7, Cholesterol 77, Sodium 2344.5, Carbohydrate 104.8, Fiber 6.7, Sugar 10.6, Protein 41.5

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