Pasta Jambalaya
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.
- 2 Tbs. vegetable oil
- 1/2 lb. andouille, sliced thinly
- 8 oz. chicken breast meat, bone and skin removed, cut into medium chunks
- 2 Tbs. tasso, chopped
- 1 small red onion, cut into strips
- 1 small bell pepper, cut into strips
- 1 tsp. crushed red pepper
- 4 tsp. minced garlic
- 1 stick butter
- 3 cups Creole sauce (see recipe)
- 2 lbs. 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. Continue cooking until the 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.
Serves six.
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