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Bistro de la Nuit I
Homan-Conger, Lisa
Buy this Art Print at AllPosters.com
Pasta Jambalaya
Mr. B’s Bistro, New Orleans
We finally decided
to publish this recipe even though it is for one serving, and despite the
fact that there is some question about the amount of garlic called for.
Chances are you would wind up using "garlic to taste" anyway. Then there is
the matter of
the duck breast. You just might not have any in the fridge!
Please do
not dismiss
this wonderful dish on that basis. Omit the duck and
increase the
amount of chicken or shrimp if you must. Or throw in a handful
of oysters. The primary consideration
is that Pasta Jambalaya is one of Mr.
B's signature
dishes, one that has become a beloved New Orleans classic.
Enjoy!
1 tablespoon melted butter
5 each 1/4-inch pieces andouille sausage
1/4 cup cooked duck breast, sliced
1/4 cup raw chicken breast, diced
4 each 21/25 [count] shrimp, fully peeled and deveined
2 tablespoons yellow onion, julienne
2 tablespoons bell pepper, julienne
2 tablespoons tomato, diced
1/2 cup veal or chicken stock
4 tablespoons unsalted butter, cubed
1 cup cooked spinach fettuccine
Chopped garlic, to taste [recipe called for 1/2 cup… has to be a typo!]
Pinch crushed red pepper
1 teaspoon
Creole Seasoning
Method:
1. Add andouille, duck meat, chicken, onion, garlic, bell pepper and Creole
Seasoning to hot sauté pan with melted butter. Sauté over high heat,
stirring constantly and shaking pan for 1 minute.
2. Add tomato. When chicken is 3/4 the way cooked, add shrimp and sauté
1 minute. Add stock and reduce by 1/3.
3. Remove form heat and incorporate butter until all is melted. Place warm,
reheated pasta in a bowl and top with jambalaya mix.
Mr. B's Bistro
201 Royal Street , New Orleans, Louisiana 70130
(at the
corner of Iberville Street - in the French Quarter)
504.523.2078
Featured
Archive Recipes:
Mr. B's Fettuccine with Shrimp
and Tasso
Spicy Penne
Charmaine
Rigatoni with Shrimp in Tomato and Feta Sauce
Index - Pasta Recipe Archives
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