This exotic pasta recipe had our test kitchen staff coming back for seconds and thirds. The kicked up Creole spices and Andouille sausage cleared the sinuses and left a wonderful impression. Well done!

5 tablespoons butter

4-5 teaspoons Creole seasoning

1 cup smoked Andouille or Chorizo sausages, cut in rounds

1/2 half chicken breast cut in 1-inch chunks

Pinch of salt

Pinch of Cayenne pepper

8-10 shrimp

1 small onion, chopped

1/2 bell pepper cut in 1-inch strips

2 cups cooked Penne pasta

1 tablespoon Parmesan cheese

1. Melt 1 tablespoon of butter on a skillet.

2. Brown sausage in the skillet for about 2 minutes, turning a few times.

3. Remove sausage from the skillet and into a bowl.

4. In the skillet mix another tablespoon of butter, chicken, 1 teaspoon of Creole seasoning, salt and Cayenne pepper.

5. Sauté chicken for about 2-3 minutes. Remove chicken from the skillet and add to a bowl with sausage.

6. Add one tablespoon of butter, one teaspoon of Creole seasoning, and shrimp to skillet and cook for about 2 minutes or until shrimp turns pink.

7. Add shrimp to a bowl with chicken and sausage.

8. Melt one more tablespoon of butter in the skillet.

9. Add onions, peppers, and one additional teaspoon of Creole seasoning.

10. Simmer on medium heat for about 3-4 minutes or until onions are soft.

11. To onions and peppers add penne pasta.

12. Mix in sausage, chicken, and shrimp, remaining butter and the rest of Creole seasoning.

13. Cook on high heat for another few minutes, stirring constantly.

14. Finally, stir in Parmesan cheese. Serve Immediately.

Recipe and photo courtesy of Natasha @ the wonderful food blog 5 Star Foodie, fivestarfoodie.blogspot.com.

Comments

Natasha - 5 Star Foodie

0

 

 

I'm so glad you tried pasta jambalaya and liked it! Thanks for featuring the recipe here!

Tuesday 01 September 2009, 18:57

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