Slap Ya Mama Pasta Jambalaya
Serves 2 to 3
by Deanah Kim
Ingredients:
1 teaspoon Slap Ya Mama Original Cajun Seasoning
1 teaspoon Slap Ya Mama Hot Cajun Seasoning
1 Tablespoon olive oil, plus more as needed
8 ounces chicken breast, diced into 1 inch pieces
4 ounces Andouille or smoked sausage ( I used turkey Kielbasa)
4 ounces large shrimp
6 ounces dried Linguine
1 small onion, thinly sliced
½ medium green bell pepper, julienned
½ medium red bell pepper, julienned
2 cloves garlic, minced
½ cup dry white wine or dry vermouth
½ cup low sodium chicken stock
½ cup heavy cream
Directions:
2. Bring a large pot of salted water to boil. Cook the linguine until
just short of al dente, about 8 to 9 minutes. Reserve ½ cup of part cooking
water and drain. Hold aside.
3. Meanwhile, heat olive oil in a 10 inch, straight sided sauté pan
over medium high heat. When hot, cook chicken until just barely cooked, about 1
½ minute each side. Remove to a medium sized bowl and reserve. Return pan to
stove.
4. Add more oil if pan looks
dry. Cook the sausage. Remove from pan when browned and add to the bowl of
reserved cooked chicken. Return pan to stove.
5. Add the shrimp and cook until just barely opaque, about 1 minute per
side. Remove from pan and hold aside in the bowl of reserved chicken and
sausage.
6. In the same pan, add more oil if needed, and sautee the onion,
peppers and garlic until translucent with the remaining ½ tsp of seasoning
mixture. Add the wine and cook until almost completely absorbed. Add the
chicken stock and cook until the onions and peppers soften, and the liquid is
almost completely absorbed.
7. Add the heavy cream and cook until slightly thickened.
8. Add the drained pasta to the pan. If the sauce looks dry, add the
reserved pasta cooking water, ¼ cup at a time. Add the reserved chicken,
sausage and shrimp mixture, including any collected juices and combine.
9. Enjoy!
Looks great.
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