Jambalaya Pasta with Penne, Chicken, Shrimp & Andouille

  Posted on April 5, 2011  by Leslie Blythe  No comments

Emeril’s Essence – Put’s the BAM! in Bayou

This particular jambalaya pasta recipe is from a 2007 “Emeril Live” show.

Here is a recipe for Emeril’s Essence (you can also buy it ready-made):

2 1/2 Tbs paprika
2 Tbs salt
2 Tbs garlic powder
1 Tbs black pepper
1 Tbs onion powder
1 Tbs cayenne pepper
1 Tbs dried oregano
1 Tbs dried thyme

Combine all ingredients thoroughly.

Jambalaya Pasta with Penne, Chicken, Shrimp & Andouille

Makes 4 to 6 servings

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

Fill a 1-gallon stock pot 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Add penne and return to a boil, stirring occasionally. Cook until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of pasta cooking water.

While the pasta cooks, set a 14-inch sauté pan over medium-high heat and add 1 Tbs olive oil, swirling the pan to evenly coat. Season shrimp with 2 tsps Essence and 1/8 tsp salt. Place shrimp in the pan and sear 1 minute per side. Set aside. Add another Tbs of the olive oil to the sauté pan and season the chicken breast with 2 tsp of the Essence and 1/8 tsp salt. Sear chicken 3 minutes, turning to ensure even browning. Set aside with the seared shrimp.

Place remaining Tbs olive oil in the pan and add sausage, onions and bell peppers. Sauté, stirring occasionally, until sausage is lightly caramelized and onions are translucent, about 3 minutes. Add garlic and sauté 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 Tbs Essence and 1/2 tsp salt; cook for 2 minutes.

Add heavy cream to pan and cook an additional 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 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 hot.