Chucks Pasta Jambalaya Recipes

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.

Steps:

• In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon.

Steps:

• Heat 1 tablespoon of oil in a 6-quart Dutch oven over medium- high heat. Add the chicken, paprika, black pepper, garlic powder, Cajun seasoning, cayenne, and salt. Stir to coat.
• Once chicken is fully cooked, about 5 minutes, add the sausages and cook for 3 minutes.
• Remove the chicken and sausage from the pot and set aside.
• Using the same pot, add 1 tablespoon of oil to the pot. Add the onion, celery, green pepper, jalapeño, garlic, and 1 teaspoon of salt. Cook until vegetables are soft and tender, scraping any brown bits on the bottom of the pot, about 8-10 minutes.
• Add chicken stock, crushed tomatoes, cooked rice, and bay leaves. Stir well and add the chicken and sausage back into the pot. Bring to a simmer.
• Put the lid on and continue simmering for 10 minutes.
• Stir in the shrimp. Put the lid back on and cook for 5 minutes, or until shrimp are cooked through.
• Enjoy!

Steps:

• Heat a large pot over medium-high heat. Add bacon, and cook until crisp. Remove bacon pieces with a slotted spoon, and set aside. Add celery, bell pepper, and onion to the bacon drippings, and cook until tender.
• Add the ham, chicken and sausage to the pot, and pour in the tomatoes, beef broth and chicken broth. Season with thyme and Cajun seasoning. Bring to a boil, and add the rice. Bring to a boil, then turn the heat to low, cover, and simmer for about 20 minutes, until the rice is tender.
• Stir in the shrimp and bacon just before serving, and heat through. If you use uncooked shrimp, let it cook for about 5 minutes before serving.

Steps:

• In a saute or frying pan brown chicken and season with salt, pepper and cayenne. Don't brown if using leftover bird, but you may want to season the meat. Cut meat into bite sized pieces. Brown the sliced smoked sausage and pour off fat. In the pot, saute onions, garlic, pepper and celery in oil until onions begin to turn transparent.In the same pot, while sauteeing the 'trinity' add the tomato paste and let it pince, meaning let it brown a little. This adds depth of flavour by browning the tomato paste a little; the sugar in the paste begins to carmelize, deepening the flavour and colour. Keep it moving so that it browns but doesn't burn. Once the vegetables are translucent and the tomato paste achieves sort of a red mahogany colour, deglaze the pan with about 2 cups of the stock, scraping the bottom of the pan to mix up any browned bits. Stir until smooth, making sure the sauteed vegetables, paste and stock are combined thoroughly. It should be fairly thick. Add the Creole seasoning, tomatoes and salt to taste. Cook over low-medium heat for about 10 minutes. Add the meat and/or seafood and cook another 10 minutes. Be careful not to overcook the seafood. Add the rest of the stock, check seasonings and stir in the rice, combining thoroughly. Cook for about 20 - 25 minutes or until the rice has absorbed all the liquid and is cooked through. Check seasoning then turn down heat to low-medium and let the sauce thicken a bit, with the pot uncovered, stirring frequently, for about 10 minutes. Stir thoroughly to combine all ingredients. When the jambalaya has thickened and has reached the right consistency, it's done.

Steps:

• Combine all ingredients (excluding shrimp) in an 8 qt slow cooker.
• Stir well until fully mixed, then cover the slow cooker and cook on low for 5 hours.
• Add shrimp and cook for an additional 30 minutes on low.
• Stir in cooked rice and serve warm.

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat. Add sausages; sauté until light brown, 5 minutes. Using slotted spoon, transfer sausages to paper towels. Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat. Stir in onion and next 9 ingredients. Cover and cook until vegetables are almost tender, stirring often, about 8 minutes. Stir in crushed tomatoes and diced tomatoes with juices and bring to boil. Reduce heat, cover and simmer 15 minutes to blend flavors. Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer. Season to taste with salt and pepper. Discard bay leaves. Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Remove from heat. Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes. Drain pasta and shrimp; return to pot. Add sauce and toss to blend. Transfer to bowl. Serve, passing Parmesan cheese separately.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
• Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
• While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Steps:

• Preheat broiler.
• In a small bowl, combine olive oil, garlic, soy sauce, and salt. Marinate chicken breasts in mixture at room temperature for 10 to 20 minutes. Broil chicken until cooked through (10 minutes). Cut into ½ inch cubes. Set aside or refrigerate.
• In a large saucepan, melt butter over medium heat. Add the sliced Andouille sausage, stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring frequently, until vegetables are tender (10 minutes). Add the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.
• In a medium mixing bowl, stir together the Pickapeppa Sauce, soy sauce, and olive oil until thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables until evenly browned (4 to 5 minutes).
• Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered medium sized saucepan over medium low heat, combine the peppers and onion, grilled chicken cubes, and the Jambalaya sauce (remove the bay leaf). Cook, stirring occasionally, until heated through, 8 to 10 minutes.
• Transfer to a large mixing and serving bowl. Drain the pasta thoroughly, add it to the sauce, and toss well. Serve family style or in individual serving bowls, garnished with chopped parsley.