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Jambalaya Pasta with Penne,
Chicken, Shrimp and Andouille



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La Belle Cuisine


Jambalaya Pasta with Penne,
Chicken, Shrimp and Andouille

Recipe Courtesy Emeril Lagasse

Food Network Show: Emeril Live
Episode: Surf & Turf

Prep Time: 15 min
Cook Time: 25 min
Level: Intermediate
Serves: 4 to 6 servings

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

Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring
to a boil over high heat and add 1/4 cup of the salt as it boils. 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 sauté 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 sauté 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 sauté pan 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 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.

A similar recipe appears as "NNO Pasta" in

Emeril's New New Orleans
Emeril Lagasse, Jessie Tirsch, 1993,
William Morrow & Co.

More from Emeril:
Baked Ziti with Italian Sausage and Fennel
Crawfish and Sausage Jambalaya
Grilled Portobello Mushrooms over Angel Hair
Pasta with St. John’s Cheese Sauce

Grilled Vegetable Lasagna
Lasagna Bolognese
Pan-Crispy Fish With Jambalaya Grits
Featured Archive Recipes:
Crawfish and Andouille Pasta
Louisiana Seafood Pasta
Mr. B's Fettuccine with Shrimp and Tasso
Mr. B's Pasta Jambalaya (for one)
More Pasta Jambalaya
Spicy Penne Charmaine

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