Seafood Pasta Jambalaya
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
55
Spice
50
Sweetness
52
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Butter (melted)1 cup
Crawfish (tails)40 g
Yellow Onion (diced)1 cup
Red Bell Pepper (sliced)1 cup
Zucchini (sliced)1 cup
Yellow Squash (sliced)1 cup
Roma Tomatoes (diced)4 cups
Pasta (cavatappi)8 tbsps
Green Onion (sliced)1 tsp
Canola Oil2 tbsps
Garlic (chopped fresh)2 cup
Water (cold)30 g
Chicken Base2 tsps
Cornstarch1 cup
Heavy Cream2 tsps
Seasoning (blackening)1 tsp
Cayenne PepperDirections:
1
Heat butter in a large saute pan
2
Add chicken, shrimp, crawfish, sausage, onion, and bell peppers
3
Saute to cook shrimp and chicken, over medium heat
4
Add zucchini, squash, and tomatoes, and cook 2 minutes
5
Add Andouille Cream Sauce, toss well and bring to a boil
6
Cook cavatappi in boiling water until al dente, drain well
7
Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top
8
Evenly sprinkle green onion over pasta
9
Sprinkle parsley around rim of bowl and serve
10
Add the oil into a saucepan and place over moderate heat
11
Add the diced onion and saute for 3 to 4 minutes
12
Add the garlic, mix well and continue to saute 2 additional minutes
13
Add the andouille sausage to the pan and saute for 2 minutes
14
Add the crushed tomatoes and mix well to thoroughly combine
15
In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream
16
Add the liquid to the onion mixture
17
Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat
18
Add the dry seasoning and mix well to incorporate into the sauce
19
Add the grated cheese to the sauce and blend well
20
Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted