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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
16 (21/25 count) shrimp, peeled and deveined with tails removed
1/2 cup crawfish tails
1/2 cup sliced andouille sausage
1/3 cup sliced yellow onion
1/4 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
1 quart Andouille Cream Sauce, recipe follows
4 cups cavatappi pasta
8 tbsp sliced green onion
1/2 tsp chopped parsley leaves
Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
Andouille Cream Sauce:
1 tsp canola oil
1 1/2 oz yellow onion, diced
2 tbsp chopped fresh garlic
3 oz andouille sausage, casing removed
2/3 cup crushed tomatoes
2/3 cup cold water
1/3 oz chicken base
2 tsp cornstarch
1 cup heavy cream
2 tsp blackening seasoning
1/4 tsp cayenne pepper
1/5 oz jalapeno jack cheese, grated
Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine.
In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to 10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted. Yield: 1 quart
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SEAFOOD PASTA JAMBALAYA
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Category: Pasta - Seafood
Prep Time: Cook Time: Total Time:
1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
16 (21/25 count) shrimp, peeled and deveined with tails removed
1/2 cup crawfish tails
1/2 cup sliced andouille sausage
1/3 cup sliced yellow onion
1/4 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
1 quart Andouille Cream Sauce, recipe follows
4 cups cavatappi pasta
8 tbsp sliced green onion
1/2 tsp chopped parsley leaves
Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
Andouille Cream Sauce:
1 tsp canola oil
1 1/2 oz yellow onion, diced
2 tbsp chopped fresh garlic
3 oz andouille sausage, casing removed
2/3 cup crushed tomatoes
2/3 cup cold water
1/3 oz chicken base
2 tsp cornstarch
1 cup heavy cream
2 tsp blackening seasoning
1/4 tsp cayenne pepper
1/5 oz jalapeno jack cheese, grated
Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine.
In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to 10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted. Yield: 1 quart
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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