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Pasta Jambalaya Recipe | |
Cajun Pasta | |
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Ingredients:
1/2 ounce melted butter1 1/2 ounces andouille sausage 1 ounce cooked duck breast 1 ounce raw chicken breast, sliced thin 3 shrimp (21/25 count per pound size) 2 Tablespoons diced onions 2 Tablespoons diced pepper, red and green 3 ounces veal stock 2 Tablespoons ripe tomatoes 1/2 teaspoon chopped garlic Pinch red pepper flakes Garlic to taste 1/2 teaspoon Creole seasoning (I believe this refers to Tony Cachere's Creole Seasoning, since this is his trademarked product; it is mostly salt with some onion & garlic powder, maybe a small amount of basil & oregano) 2 1/2 ounces cold sweet butter pieces 4 ounces spinach pasta (cooked
Directions:
Melt butter in pan. Add andouille, duck meat, chicken, shrimp, onion, garlic, and pepper to hot saute pan. Saute over high flame, stirring with fork and shaking pan. When shrimp are half cooked through (about 2 minutes) add veal stock, tomatoes, and seasoning. Reduce by 1/3.Swirl in cold butter pieces, continuously stirring with fork and rotating saute pans until all butter is incorporated (sauce should be smooth and light). Place warm pasta in bowl, pour jambalaya over and serve immediately | |