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BellaOnline's Cajun & Creole Editor

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Shrimp, Chicken and Ham Pastalaya/Jambalaya

Guest Author - Sandie Jarrett

Some folks call this Cajun Pasta, Pasta Style Jambalaya or Jambalaya served over Pasta. Since it doesn’t contain rice, I would never call it Jambalaya. Because I love pasta dishes so much, I created this Shrimp, Chicken and Ham Pastalaya to satisfy my cravings for Cajun food and pasta in one easy to prepare dish.

Serves 4 - 6

1/2 pound chicken breasts or chicken tenderloin(tenders), cubed
1/2 pound ham or pork tasso, cubed
1/2 pound large, raw shrimp, cleaned and peeled
Scant 2 tablespoons gourmet olive oil or grapeseed oil (for sautéing)
2/3 cup onions, chopped
1/3 cup celery, chopped
2/3 cup bell pepper, chopped (green or red and green)
2 cloves garlic, diced
2 tablespoons cup green onions, sliced
2 tablespoon parsley, chopped
1/2 teaspoon gourmet celery sea salt
1/2 course gourmet sea salt
1-1/4 teaspoon salt free Bayou Blend Cajun Seasoning*, or to taste
2- 3 splashes of Swamp Scum Pepper Sauce**, or to taste
Chicken or vegetable broth or water to deglaze the skillet
4 cups uncooked pasta – Penne or Linguini

Fill a 2 quart pan with water –3 inches from the top. Heat the water over high heat until it comes to a full boil. Add a teaspoon of sea salt and the pasta. Cook according to package directions or until al dente – about 5 – 8 minutes.

While the water is heating, pour enough gourmet olive oil into a heavy skillet (cast iron is best) to just to coat the bottom - about 2 tablespoons. Heat oil over medium-high heat. Add the Trinity (onions, celery, bell pepper) and sauté until they just start to turn golden.

Push to one side of the pan and add the cubed chicken. Sauté chicken until it just begins to color. Add ham or tasso and continue sautéing until the chicken is golden brown and some bits stick to the bottom of pan. Add the garlic and continue cooking a few minutes more. Do NOT burn the garlic!
When the pasta has cooked, remove from the heat and drain.

Add 3 tablespoons broth or water to deglaze the pan (get all that good brown stuff off the bottom of the pan and into the broth) stirring to blend the sautéed vegetables, chicken, ham, and garlic. Add the gourmet seasonings and reduce the heat; continue cooking until the chicken is cooked through. Add the shrimp and cook for until it begins to turn pink; about 2 – 3 minutes.

Add the cooked pasta to the skillet and cook to heat through. Add another tablespoon or 2 of broth to moisten pasta. For a richer sauce, add a tablespoon of butter or olive oil to the pan and stir until the butter has melted.

Taste and adjust seasonings, adding more salt, pepper, Bayou Blend Seasoning and Swamp Scum Pepper Sauce, to suit your taste.
Serve hot and don’t forget to pass the Swamp Scum Pepper Sauce!


*Bayou Blend Seasoning is a salt and MSG free all-purpose Cajun seasoning blend. It is a flavorful blend with a heat level of medium. Use your favorite Cajun Seasoning but taste before adding salt.

** Swamp Scum Pepper Sauce is a unique, smoky, hot sauce with a heat level of medium. The smoky flavor makes it perfect for most Jambalayas, Red Beans & Rice, Dirty Rice, and more. Use your favorite hot sauce and add a dash of Worcestershire Sauce, if desired.
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Content copyright © 2014 by Sandie Jarrett. All rights reserved.
This content was written by Sandie Jarrett. If you wish to use this content in any manner, you need written permission. Contact BellaOnline Administration for details.

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