Quick Jambalaya with Pasta!

Von Chef Jean-Pierre · 45 Min.

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Zubereitung

1. 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.
2. In the same pan, add the chopped onion and cook for a minute, then add the chicken and sauté until it starts to brown.
3. 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.
4. Add the fresh thyme and tarragon, then the sausage, garlic, tomato puree and mix well.
5. 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.
6. Simmer and reduce slightly, then add the cooked penne and stir to coat it evenly in the sauce.
7. Garnish with parsley or scallions and serve hot. Add a little butter at the end if you like.

Zusammengefasst aus dem Video von Chef Jean-Pierre. Schau es dir für die Details an.

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