Empty My Fridge
Quick Jambalaya with Pasta! | Chef Jean-Pierre
Ingredients
- Penne · cooked1 ¼ lb
- Olive oil1 tbsp
- Shrimp · peeled8 oz
- Chicken breast · boneless1 lb
- Onion · chopped1
- Celery · chopped¾ cups
- Creole seasoning1 ½ tbsp
- Cayenne pepperto taste
- Bell pepper · chopped1
- Thyme · chopped2 tsp
- Tarragon · chopped2 tsp
- Garlic · minced2 tbsp
- Tomato1 cup
- Smoked sausage · sliced12 oz
- Chicken stock8 oz
- Salt
- Black pepper
- Butter · for finishing1
- Parsley · for garnish
Instructions
- Heat the olive oil in a large pan over medium-high heat. Season the shrimp with salt and pepper and sauté until they start to colour, then remove them while still partly cooked.
- In the same pan, add the chopped onion and cook for a minute, then add the chicken and sauté until it starts to brown.
- Add the celery, season with salt, pepper, Creole seasoning and a dash of cayenne, then add the bell peppers and cook for a couple of minutes until softened.
- Add the fresh thyme and tarragon, then the sausage, garlic, tomato puree and mix well.
- Pour in the chicken stock, adjusting the amount for the sauce thickness you want, add the reserved shrimp and bring to a boil. Thicken with cornstarch if needed.
- Simmer and reduce slightly, then add the cooked penne and stir to coat it evenly in the sauce.
- Garnish with parsley or scallions and serve hot. Add a little butter at the end if you like.
Summarized from Chef Jean-Pierre's video. Watch it for the details.
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GarlicOnionTomatoBell pepperChicken breastShrimpCelerySausage
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