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Pasta Jambalaya



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La Belle Cuisine


Pasta Jambalaya

Tom Fitzmorris, New Orleans

This dish was invented at Mr. B's, and it's a wonder nobody thought of it
before. It replaces the rice in a good sausage-and-chicken jambalaya with
pasta. Semolina's owner-chefs, the Taste Buds, added two interesting
wrinkles: they added Creole sauce and smoked gouda cheese. The latter
touch gives the smoky flavor we all want in a jambalaya."

Serves 6

2 tablespoons vegetable oil
1/2 pound andouille, sliced thinly
8 ounces chicken breast meat,
bone and skin removed,
cut into medium chunks
2 tablespoons tasso, chopped
1 small red onion, cut into strips
1 small bell pepper, cut into strips
1 teaspoon crushed red pepper
4 teaspoons minced garlic
1 stick butter [4 ounces]
3 cups Creole sauce (see recipe)
2 pounds orecchiete, shell, or spiral
pasta, cooked and drained
1 1/2 cups shredded provolone cheese
1 1/2 cups shredded smoked gouda
2 green onions, tender green parts
only, thinly sliced

1. Heat the oil in a large, heavy skillet. Sear the chicken, andouille, and
tasso in corn oil until the chicken is nearly cooked. Drain excess fat.
2. Add onion, bell pepper, crushed red pepper, garlic, and butter. Con-
tinue cooking until the garlic is fragrant. Add Creole sauce and bring
to a boil. Stir well to incorporate butter into the sauce.
3. Put the pasta into a large bowl and pour the sauce over it. Toss the
pasta with the sauce to incorporate. Divide the pasta jambalaya on
six plates. Top with the cheeses. Garnish with sliced green onions.

Creole Sauce

"Here's my Creole sauce. Made with a good bit of black pepper,
this is great with veal, chicken, or seafood. This recipe makes a
lot of it. It freezes well."

Makes about two quarts.

1 tablespoon olive oil
1 medium finely chopped bell pepper
1 medium finely chopped white onion
2 ribs finely chopped celery
1/2 bunch finely chopped green onion
2 cloves finely chopped garlic
1 teaspoon basil
1 teaspoon thyme
2 ounces jalapeno pepper sauce
1 tablespoon brown sugar
Two 28-ounce cans whole plum tomatoes,
crushed by hand
4 medium ripe tomatoes, crushed
2 bay leaves
2 ounces Worcestershire
1/8 teaspoon cayenne
1 tablespoon salt
1 tablespoon coarsely-ground black pepper
1 cup chicken stock

1. Heat the oil in a skillet over medium-low heat and sauté bell pepper,
white onions, celery, green onions, and garlic for about 15 minutes.
2. Add all the other ingredients and stir well. Cook for an hour or two
on low heat. Remove the bay leaves.

Featured Archive Recipes:
Cajun Seafood Pasta
Crawfish and Andouille Pasta
Crawfish and Sausage Jambalaya
Mr. B's Pasta Jambalaya (for one)
New Orleans Shrimp Jambalaya
Redfish Creole
Sautéed Catfish with Greens, Creole Sauce
and Hush Puppies (Commander's Palace)

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