Recipe: Pasta Jambalaya

Nothing says fall in the South quite like a big bowl of jambalaya. It's the ultimate comfort food. While every family has their favorite version of the Creole classic, we happen to love chef Leighton Parnell's unique recipe. This delicious entree combines the best of both worlds: Creole and Italian cuisine. Serve with a slice of garlic toast and a side of Alabama or Auburn football!

Pasta Jambalaya

1 pound spinach fettuccini
3 tablespoons olive oil, divided
1 pound medium shrimp, peeled and deveined
3/4 pound Andouille sausage, sliced
1/2 cup yellow onion, diced
1/2 cup green bell pepper, diced
1/2 cup red bell pepper, diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
1/4 (6-ounce) can tomato paste
2 tablespoons fresh thyme, chopped
2 tablespoons Creole Seasoning
2 bay leaves
1/2 cup heavy cream
1 – 2 cups Parmesan cheese

1. Put a gallon of water in a pot, add salt to taste and bring to boil. Add pasta and cook until al dente, approximately 10 – 12 minutes. Drain. Set aside.
2. Place tablespoon of olive oil in medium sauté pan over medium heat. Add shrimp and sear on both sides, about 1 minute per side. Remove from pan and set aside.
3. Add second tablespoon of olive oil to pan. Add sausage, onion, and bell peppers. Cook until vegetables begin caramelizing, about 5 minutes on medium heat.
4. Add the minced garlic, sauté for about 30 – 45 seconds. Add chicken stock, scraping the bottom of the pan as you stir. Add diced tomatoes and tomato paste. Add the thyme and 2 tablespoons of the Creole seasoning and bay leaves. Cook for 3 minutes.
5. Add heavy cream. Cook for another 2 – 3 minutes. 
6. Return shrimp and add pasta to pan, cook an additional 2 – 3 minutes.
7. Take off of heat. Remove both of the bay leaves. Serve topped with Parmesan cheese. Serves 4 – 6.

Photo by Nicole Quinn

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