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Jambalaya Pasta

August 7, 2008

I adapted this recipe from an Emeril Lagasse recipe. As annoying as I think he is, this recipe looked like a delicious way to use up some amazing sausage we brought back with us from the Okeefenokee Swamp. Rather, a gas station near the swamp. I changed it up a bit and eliminated a few things and added some things to the recipe.


1 pound dry penne rigate

2 tablespoons olive oil, divided

1 pound peeled, deveined medium shrimp

Essence, divided, recipe follows

3/4 pound andouille sausage, sliced

1/2 cup yellow onion, cut into small dice (can be eliminated)

1/2 cup red bell pepper, cut into small dice

1 package button mushrooms, sliced

1 tablespoon minced garlic

1/2 cup chicken stock

1 (14.5-ounce) can diced tomatoes

1 tablespoon freshly chopped thyme leaves

1/2 cup heavy cream

2 tablespoons freshly chopped basil leaves

1/2 cup grated Parmesan


Cook pasta and drain. Set aside, reserving 1 cup of the pasta cooking water.

While the pasta cooks, heat a large skillet over medium-high heat and add 1 T olive oil, swirling to coat. Season the shrimp with 1 t of Essence. Sear shrimp for 1 minute per side. Remove shrimp and set aside. Place another tablespoon oil in the pan and add the sausage, onions, bell peppers and mushrooms. 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, and Essence to taste and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp to the pan and pasta water, starting with 1/2 c and adding more if needed. Cook the sauce stirring occasionally, until the shrimp are cooked through and the sauce is a good consistency that will coat the pasta. Add the pasta and heat through. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

Emeril’s ESSENCE Creole Seasoning (you can cut this in half unless you plan to use another time):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

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