NDT- Cooking with Cash-Wa – Creamy Jambalaya Pasta
FARGO, N.D. (Valley News Live) - Ingredients: 2 tablespoons olive oil blend 4 ounces andouille sausage, sliced on the bias 1 each chicken breast, 1″ dice 2 cloves fresh garlic, minced 1/2 bunch green onions, 1/4 inch dice 1/2 each red bell pepper, 1/4 inch dice 1/2 each green bell pepper, 1/4 inch dice 1/2 teaspoon cajun spice mix, or to taste 1/4 cup white wine 2 cups heavy cream salt and pepper 1/4 cup parmesan cheese 1 tablespoon Italian parsley, minced Directions: Cut all the vegetables starting with the garlic. Then cut the onions, peppers, and celery. Set aside covered with plastic wrap. Next, cut the sausage followed by the chicken and shrimp. Place the proteins in separate bowls and keep chilled until ready to assemble the pasta dish. Heat the andouille sausage with the oil in a heavy saucepan over medium heat until the sausage has rendered a bit and browned. Add the chicken. Continue to cook over medium heat until the chicken is just firm., about 2 minutes. Add the garlic, onions, and peppers. Cook over medium-high heat until the vegetables start to color and have lost most of their moisture. Sprinkle with the seasoning and stir to incorporate. Deglaze with the white wine. Boil until the wine is almost evaporated. Add the cream and bring to a boil. Cook for 2-3 minutes or until the cream has reduced by 40%. Turn off the heat and season to taste. Cook the pasta in salted boiling water while the cream is reducing. The pasta will take about 2 minutes. Drain the pasta and add it to the sauce mixture and toss to coat. Garnish with cheese and parsley.
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