New Orleans Jambalaya Pasta Recipe

Table of Contents

New Orleans Jambalaya Pasta: A Taste of the Bayou

The aroma alone can transport me back. It’s not just the savory blend of spices; it’s the memory of sticky summer nights in New Orleans, the air thick with humidity and the sounds of jazz spilling from open doorways. My grandmother, a true Louisiana matriarch, would whip up massive pots of jambalaya, its rich, smoky flavors a comforting staple of our family gatherings. This jambalaya pasta, a delicious twist on her classic recipe, captures that same magic, blending the soul of New Orleans with the familiar comfort of a pasta dish.

Recipe Overview:

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4-6
Yield: Approximately 6 servings
Dietary Type: Not specified (contains dairy and meat)

Ingredients:

¾ teaspoon salt
1 lb dry penne pasta
3 tablespoons olive oil
2 tablespoons Emeril’s Original Essence
1 teaspoon Emeril’s Original Essence
1 lb chicken breast, 1-inch diced
1 lb andouille sausage, diced into 1/2-inch pieces
½ cup yellow onion, small diced
½ cup green bell pepper, small diced
1 tablespoon minced garlic
½ cup chicken stock
1 (14 ½ ounce) can diced tomatoes
1 tablespoon freshly chopped thyme
½ cup skim milk
2 tablespoons freshly chopped basil
½ cup grated parmesan cheese

Equipment Needed:

Large, 1-gallon stock pot with a pasta insert (or colander)
14-inch sauté pan
Spoon

Instructions:

Begin by preparing the pasta. Fill a large, 1-gallon stock pot about ¾ full with water and insert the pasta insert (or have a colander ready). Bring the water to a rolling boil over high heat and season generously with salt to taste. This step is crucial; salty pasta water is key to flavorful pasta.
Once boiling, add the penne pasta to the salted water. Return to a boil, stirring occasionally to prevent the pasta from sticking together. Cook the pasta until it is nearly al dente, approximately 10 to 12 minutes. Remember, it will continue to cook in the sauce, so slightly undercooking it at this stage is important.
While the pasta is cooking, turn your attention to the jambalaya component. Place a 14-inch sauté pan over medium-high heat. Add 1 tablespoon of olive oil to the pan, swirling to evenly coat the bottom. Then, add another tablespoon of olive oil.
Season the diced chicken breast generously with 2 teaspoons of Emeril’s Original Essence and ⅛ teaspoon of the salt.
Carefully add the seasoned chicken breast to the hot pan, ensuring not to overcrowd it. Sear the chicken for about 3 minutes, turning frequently to ensure even browning on all sides. This searing process builds a delicious crust and locks in the juices. Remove the chicken from the pan and set aside. It doesn’t need to be fully cooked at this point, as it will finish cooking in the sauce.
Now, add the remaining 1 tablespoon of olive oil to the same sauté pan. Add the diced andouille sausage, small diced yellow onion, and small diced green bell pepper to the pan.
Sauté, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, approximately 3 minutes. The rendered fat from the sausage will add incredible flavor to the dish.
Add the minced garlic to the pan and sauté for about 30 seconds, until fragrant. Be careful not to burn the garlic, as it can become bitter.
Pour in the chicken stock and use a spoon to scrape the bottom of the pan, loosening any browned bits that have formed. This process, called deglazing, is essential for adding depth of flavor to the sauce.
Add the diced tomatoes, freshly chopped thyme, the remaining tablespoon of Emeril’s Original Essence, and ½ teaspoon of salt. Cook for 2 minutes, allowing the flavors to meld together.
Stir in the skim milk and cook for an additional 2 minutes. The milk adds a touch of creaminess without making the sauce too heavy.
Return the seared chicken to the pan, along with the nearly al dente penne pasta and the reserved 1 cup of pasta cooking water. The starchy pasta water is a secret weapon for creating a creamy, emulsified sauce.
Continue to cook the sauce and pasta, stirring occasionally, until the chicken is cooked through, the pasta is perfectly al dente, and most of the pasta cooking water has evaporated. This should take about 3 minutes. The sauce should cling nicely to the pasta.
Remove the pan from the heat and stir in the freshly chopped basil and grated parmesan cheese. Toss thoroughly to combine, ensuring the cheese is melted and evenly distributed.
Serve the New Orleans Jambalaya Pasta immediately while hot. Garnish with additional fresh basil or parmesan cheese, if desired.

Expert Tips & Tricks:

Don’t overcook the pasta! Remember, it will continue to cook in the sauce. Undercooking it slightly ensures it doesn’t become mushy.
Spice it up! If you like a bit more heat, add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce.
Pre-chop your vegetables. Dicing the onion, bell pepper, and garlic ahead of time will streamline the cooking process.
Use good quality sausage. The andouille sausage is a key flavor component of this dish, so choose a high-quality brand with a good smoky flavor.
Adjust the sauce consistency. If the sauce is too thick, add a little more pasta water or chicken stock. If it’s too thin, continue cooking it down until it reaches your desired consistency.

Serving & Storage Suggestions:

Serve the Jambalaya Pasta hot, garnished with freshly chopped basil and extra parmesan cheese. For a complete meal, pair it with a side salad or some crusty bread.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the pasta in a skillet over medium heat, adding a splash of chicken stock or water if needed to prevent it from drying out. You can also reheat it in the microwave, but be careful not to overcook it. I don’t recommend freezing this dish, as the pasta can become mushy upon thawing.

Nutritional Information:

Nutrient	Amount per Serving (Estimated)	% Daily Value (Approximate)
Calories	700-800 kcal	35-40%
Total Fat	40-50g	60-75%
Saturated Fat	15-20g	75-100%
Cholesterol	100-150mg	30-50%
Sodium	1500-2000mg	65-85%
Total Carbohydrate	70-90g	25-30%
Dietary Fiber	5-10g	20-40%
Protein	40-50g	80-100%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions:

Seafood Jambalaya Pasta: Replace the chicken with shrimp, crawfish, or a combination of seafood.
Spicy Jambalaya Pasta: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the sauce. You can also use a spicier andouille sausage.
Vegetarian Jambalaya Pasta: Omit the chicken and sausage, and add more vegetables, such as mushrooms, zucchini, or eggplant. Use vegetable broth instead of chicken stock.
Creamier Jambalaya Pasta: Add a splash of heavy cream or half-and-half to the sauce for a richer, creamier texture.
Gluten-Free Jambalaya Pasta: Use gluten-free penne pasta.

FAQs (Frequently Asked Questions):

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving.

Q: Can I use a different type of pasta?
A: Absolutely! Other good options include rotini, farfalle, or even spaghetti.

Q: What if I don’t have Emeril’s Original Essence?
A: You can substitute it with a Cajun or Creole seasoning blend.

Q: Is this dish very spicy?
A: The spice level is moderate, thanks to the andouille sausage and Emeril’s Essence. You can adjust the spice level by adding more or less spice.

Q: Can I use frozen vegetables?
A: Yes, you can use frozen vegetables, but fresh vegetables will provide better flavor and texture.

Final Thoughts:

This New Orleans Jambalaya Pasta is more than just a recipe; it’s a culinary journey to the heart of Louisiana. With its vibrant flavors, comforting textures, and ease of preparation, it’s a guaranteed crowd-pleaser. So gather your ingredients, crank up some jazz, and get ready to create a dish that will transport you to the bayou. Don’t be afraid to experiment and make it your own, and be sure to share your creations and feedback – I’d love to hear how it turns out! Consider pairing it with a crisp Sauvignon Blanc or a refreshing Abita Amber for a true taste of New Orleans.