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If Paula and Emeril had a Baby! (Jambalaya Pasta)

1-29-12 012

  • 1 pound Penne Rigate
  • 3 tablespoons olive oil
  • 2 tablespoons plus 1 teaspoon Emeril Essence-make this it is worth it!
  • 1 pound boneless, skinless chicken breast or thighs, 1-inch diced
  • 1 pound andouille sausage, diced into 1/2-inch pieces
  • 1/2 cup yellow onion, small diced
  • 1/2 cup green pepper, small diced
  • 1 tablespoon minced garlic
  • 1/2 cup chicken stock
  • 1 (14.5-ounce) can diced tomatoes
  • 1 tsp thyme
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan
  • Directions

    Season the chicken with 3 tsp with Emeril Essence for  a few hours before you want to cook.

    Cook the pasta al dente, reserve 1 cup of pasta water

    Add 1 tbsp of olive oil to the pan and cook chicken until no longer pink and have a good sear, about 5 minutes, remove from pan.  Add 1 tbsp of oil to the pan and cook sausage, onion and pepper until onion is carmalized, about 3 minutes, add the garlic and saute for 1 minute.  Add the stock to the pan and scrape the brown bits off the pan(the goodness).  Add thyme, 1 tbsp of essence, 1/2 tsp salt and tomato’s to pan, cook for a few minutes.  Add the heavy cream to the pan and cook for 2 minutes.  Add chicken, pasta water and pasta to the pan and cook until chicken is done and sauce is evaporated 5 minutes plus.  Remove from heat and add the parm and stir.

    Emeril Essence

  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • Tags: , , , , ,

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