American🍜 Noodles & pasta

Pasta Jambalaya

Name: Pasta Jambalaya
Total time: 45 min
Cuisine: American
Ingredients: ~3 tbsp olive oil; 8 oz shrimp (U15 Black Tiger); ~1 tsp salt; ~½ tsp black pepper; 1 lb chicken breast, boneless, cut into bite-size pieces; 1 onion, chopped small; 1½ tbsp Creole seasoning; ~¼ tsp cayenne pepper; ¾ cups celery, chopped; ½ red bell pepper, diced; ½ green bell pepper, diced; 2 tsp fresh tarragon, chopped; 2 tsp fresh thyme, chopped; 12 oz smoked andouille sausage, sliced; 2 tbsp garlic, minced; 1 cup tomato puree; 4 oz chicken stock; 1¼ lb penne pasta, dry; ~1 tbsp cornstarch, for thickening (optional); ~2 tbsp butter, for finishing (optional)

⏱ 45 min

A delightful twist on traditional jambalaya that swaps rice for pasta. Combines shrimp, chicken, and sausage with a spicy Creole tomato sauce, making for an easy and satisfying weeknight meal.

High-protein

Adapted from a video by Chef Jean-Pierre

Quick Jambalaya with Pasta! | Chef Jean-Pierre

Watch on YouTube

Ingredients

olive oil~3 tbspest.
shrimp (U15 Black Tiger)8 oz
salt~1 tspest.
black pepper~½ tspest.
chicken breast, boneless, cut into bite-size pieces1 lb
onion, chopped smalllarge1
Creole seasoning1½ tbsp
cayenne pepper~¼ tspest.
celery, chopped¾ cups
red bell pepper, dicedhalf½

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1
Heat olive oil in a large skillet to 365°F. Season the bite-size shrimp pieces with a pinch of salt and black pepper, then sear them quickly in the pan until lightly caramelized, about 2–3 minutes. Remove and set aside.
2
In the same oil, sauté the chopped onion until it softens, about 1 minute. Add the bite-size chicken pieces, sprinkle lightly with black pepper (go easy since cayenne will be added later), and cook until the chicken browns slightly.
3
Stir in the Creole seasoning and cayenne pepper. Add the chopped celery, red bell pepper, and green bell pepper in sequence, continuing to cook for a few minutes until the vegetables begin to soften.
4
Add additional Creole seasoning, then stir in the fresh tarragon and fresh thyme, blending everything well.
5
Stir in the pre-cooked sliced sausage. Add the minced garlic, cook for a few seconds, then add the tomato puree and mix well.
6
Pour in the chicken stock and stir to combine everything well. Bring to a boil and let it reduce slightly for a few minutes. Taste and adjust seasonings as needed.
7
Meanwhile, cook the penne pasta in boiling salted water according to package directions until al dente, then drain.
8
Return the seared shrimp to the pan and warm through. If the sauce seems too thin, bring it to a boil, then whisk in a slurry of cornstarch and water if needed to thicken.
9
Remove from heat and stir in a small amount of butter to finish the dish with richness and shine. Blend gently until the butter melts and incorporates evenly; do not continue cooking or the butter will separate.
10
Add the cooked penne to the sauce and gently toss to combine. Serve on plates, garnishing the top with the reserved seared shrimp and fresh herbs if desired.

Pasta Jambalaya

Ingredients

Steps

More like this