Best New Orleans Pasta Recipes

NEW ORLEANS JAMBALAYA PASTA

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. 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.
• 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 skim milk 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 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.

NEW ORLEANS STYLE SHRIMP & SAUSAGE PASTA

Steps:

• 1. Cut tomato in quarters, then scoop out the seeds. Dice and set aside. Thinly slice tops of green onion. Chop basil leaves and slice smoked sausage. If using fresh shrimp, peel and devein and remove tails. Set aside. Reserve 7 or 8 shrimp to saute later.
• 2. Cook pasta according to package directions, then drain and rinse with cold water. Set aside.
• 3. In a dutch oven or large skillet with deep sides, melt butter. Saute onions, garlic, tomatoes and seasonings on medium high heat for about 7 to 8 minutes. Add sausage and brown well.
• 4. Pour in heavy cream and bring to a boil. Add cheese and sprinkle with additional creole seasoning, if desired. You may also add a dash of salt at this time, but keep in mind that the sausage and the cheese contains salt, so use your own judgement.
• 5. Once mixture comes to a boil, reduce heat to medium and cook uncovered for about 15 minutes to reduce, stirring occasionally. Add shrimp and cook for about 5 to 7 more minutes or until shrimp is pink.
• 6. Remove from heat and add pasta, gently stirring to coat. Garnish with sauteed shrimp and serve.
• 7. TO SAUTE THE EXTRA SHRIMP: In a small skillet, melt about 1 tablespoon of butter. Add about 3/4 teaspoon of minced garlic and the reserved shrimp. Sprinkle with creole seasoning and brown shrimp well. Use as a garnish for pasta dish.

NEW ORLEANS PASTA

Steps:

• 1. Place margarine on grill, add onions, peppers and Jambalaya seasoning and saute for one minute, Add diced chicken and saute three minutes until almost cooked.
• 2. Add sausage. Cook, mixing often with spatula until chicken has reached 165 degrees internally.
• 3. Add shrimp and cook for 2 more minutes. Cover to stay warm.
• 4. Mix garlic powder, Tony Chachere's Creole Seasoning and red pepper and 8 ounces prepared alfredo for the Cajun Sauce.
• 5. Place all ingredients in large bowl and mix thoroughly. Divide mixture into four large bowls then add blackened shrimp.
• 6. Garnish with 1 Tablespoon chopped parsley and 1 Tablespoon fine Parmesan cheese. You can add cayenne pepper to spice it up.
• 7. Serve with garlic Bread.

NEW ORLEANS BARBECUE SHRIMP PASTA RECIPE

Steps:

• To a large skillet, whisk Worcestershire, lemon juice, pepper, creole seasoning and garlic.
• Add shrimp and cook until done, cook time will depend on size of shrimp. Shrimp are cooked when the curl into a 'C', they are overcooked when they form an 'O'.
• With a slotted spoon remove shrimp from pan.
• Add butter and cream to pan and whisk to emulsify.
• Return shrimp to pan.
• Add pasta to pan and toss.
• Serve hot.

COPELAND'S OF NEW ORLEANS' CHICKEN AND TASSO PASTA RECIPE - (4.1/5)

Steps:

• Cook pasta and drain well. Season chicken pieces with 4 teaspoons of the Creole Seasoning. Melt butter in a saute pan. Add tasso and saute until tender and lightly browned. Add chicken and green onions and saute until chicken is white. Add heavy cream and remaining Creole seasonings. Return to a simmer. Add drained pasta to sauce and bring back to a simmer. Using tongs, transfer pasta to bowl and top with remaining chicken and sauce. Sprinkle with Parmesan cheese. Serve. This recipe yields 4 servings.

CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE - (4.1/5)

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

CHEDDAR'S NEW ORLEANS PASTA WITH ALFREDO SAUCE RECIPE

Steps:

• Cook penne according to package directions. Drain and keep hot. Prepare the Alfredo Sauce (directions below). Heat olive oil in a large skillet over medium heat. Add peppers and onions and sauté for 4 minutes until soft. Add chicken and sausage to pan, cook for 5 more minutes until chicken has cooked through. Add shrimp to pan and cook for 2 more minutes. Add the prepared Alfredo Sauce to the pan, along with the salsa. Bring to a simmer. Remove the shrimp. Add the cooked penne and toss with the sauce. Divide between 4 large plates or bowls. Top each serving with 4 shrimp and sprinkle with chopped parsley. ALFREDO SAUCE: Place butter, cream and garlic in a 4-quart saucepan. Bring to a boil, turn to a simmer and reduce by 20 percent. Add cheese and whisk well until smooth. Add salt and pepper. Use sauce in above recipe. Can be made ahead and refrigerate

COPYCAT CHEDDARS NEW ORLEANS PASTA

Steps:

• Marinate chicken for about 1 hour in the Italian dressing. Discard the marinade after the marination has completed. Cook pasta according to box directions In a large pot heat butter, when the butter melts add the flour. Stir and cook for about 1 minute or until the roux begins to smell nutty. Add cream, parmesan cheese, mozzarella, and salsa. Stir to combine, and once the sauce thickens simmer until the sauce is needed. Add 1 tablespoon of oil into a large skillet over medium heat. Cook chicken for 5 to 7 minutes, or until done. Remove chicken. Add sliced sausage and sear. Wipe out skillet Sprinkle Tony Chassare seasoning on shrimp. Add another tablespoon of oil to the skillet and cook shrimp just until pink. Remove shrimp. Add oil if necessary, saute onion and green bell pepper and saute until the vegetables are tender. To assemble, combine pasta, meats, cooked vegetables with the sauce. Serve immediately.