Best Pasta Jambalaya With Crawfish And Andouille Sausage Recipes

Seafood Pasta Jambalaya image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 27

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 tablespoons sliced green onion
1/2 teaspoon chopped parsley leaves
1 teaspoon canola oil
1 1/2 ounces yellow onion, diced
2 tablespoons chopped fresh garlic
3 ounces andouille sausage, casing removed (recommended: Sysco brand)
2/3 cup crushed tomatoes (recommended: Machacado's)
2/3 cup cold water
1/3 ounce chicken base
2 teaspoons cornstarch
1 cup heavy cream
2 teaspoons blackening seasoning
1/4 teaspoon cayenne pepper
1/5 ounces jalapeno jack cheese, grated

Steps:

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.
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 to10 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.

Pasta Jambalaya image

Provided by Elizabeth Heiskell

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Kosher salt
1 (1-pound) package penne pasta
3 tablespoons olive oil
1 pound large raw shrimp, peeled and deveined
6 teaspoons Cajun seasoning
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound andouille sausage, cut into 1/2-inch slices
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 bell pepper)
1 tablespoon minced fresh garlic (about 3 garlic cloves)
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
1 ounce fresh Parmesan cheese, grated with a rasp grater (about 2/3 cup)
2 tablespoons chopped fresh basil

Steps:

Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.