CHEF NINO'S PASTALAYA
Yield servings
Number Of Ingredients 14
Steps:
- In a large Dutch oven, brown sausage over medium high heat, stirring constantly so that it does not burn, about 10 minutes. Drain off excess fat. Add the thigh meat to the sausage and cook, stirring constantly, until chicken is cooked through, about 15 minutes. Lower the heat to medium and add the onions celery, bell pepper and garlic to the pot and cook until softened, stirring occasionally, 6 to 7 minutes. Scrape the bottom of the pot to keep the vegetables sticking. Add the tasso, thyme, basil and Cajun seasoning and cook until tasso is lightly browned, about 5 minutes Add the chicken stock. Bring mixture to a boil. Stir in the pasta - this will keep it from sticking to the bottom. After mixture returns to a boil, reduce heat to simmer, cover and cook until pasta is al dente, about 20 minutes. If you are looking you ain't cooking....don't remove the lid and don't stir while cooking. Add green onions and parsley before serving.
CAJUN PASTALAYA
My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.
Provided by Bevin
Categories Main Dish Recipes Pasta Shrimp
Time 1h30m
Yield 8
Number Of Ingredients 20
Steps:
- Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
- Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
- Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.
Nutrition Facts : Calories 640.1 calories, Carbohydrate 53.7 g, Cholesterol 185.1 mg, Fat 31.5 g, Fiber 4.7 g, Protein 36.6 g, SaturatedFat 12.7 g, Sodium 1217.6 mg, Sugar 7.1 g
JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE
Provided by Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. 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 saute 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 saute 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 saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute 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.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
REAL CAJUN PASTALAYA
This is one of our favorite "go to" meals here in our south Louisiana home. It's a modern twist on traditional jambalaya where we use pasta instead of rice. This is a basic recipe that is very versatile, so the combinations are many. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat... really, ANY pasta. The protein can be varied as well; I use rotisserie chicken because I like the flavor it gives it. You may use 1/2 pound boneless, skinless chicken breasts. NOTE: when using chicken breasts, brown them in a skillet whole and cube them after. Other proteins can be added, I usually use more than one. Our local favorites: crawfish, shrimp, and alligator work well. For sausage I use Andouille, but you can use any smoked sausage, tasso, or whatever is local for you... I've done it with kielbasa too. You can even throw some BACON in if you'd like. This dish is the epitome of "versatile." I don't think I've cooked it the same twice. Hope you enjoy it as much as we do.
Provided by Mathikaileigh
Categories One Dish Meal
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
- After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
- Add garlic and cook a few more minutes.
- Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
- Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
- Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.
PASTALAYA
A staple here in south Louisiana. Wonderful one pot meal that is delicious as well as must have for social gatherings here in South Louisiana. This can also be changed up to add your favorite meat besides chicken, like cubed pork or shrimp or even a combo of chicken & pork which is very common.
Provided by RENEE WITHERS
Categories Other Main Dishes
Time 55m
Number Of Ingredients 13
Steps:
- 1. Melt butter in large Dutch oven pot, add seasoning vegetables & saute until just turning tender. Add sausage & brown for a few minutes. Stirring so vegetables dont burn.
- 2. Add chicken, rotel, soup, & broth. Bring to a boil. As soon as it comes to a boil, break spaghetti noodles in half add noodles to the mix. Bring this to another boil. At this point, add salt & pepper to taste. The salt taste should be a little heavy at this point because the noodles will soak up a good bit.
- 3. Cover the pot & turn the heat to low/simmer. Cook until noodles are done & the liquid has been absorbed. This should be about 20 minutes or so. Serve with hot crusty garlic bread.
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