| Level: | Intermediate |
| Total: | 40 min |
| Prep: | 15 min |
| Cook: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- Salt for pasta cooking water plus 3/4 teaspoon, divided
- 1 pound dry penne rigate
- 3 tablespoons olive oil, divided
- 1 pound peeled, deveined large shrimp
- 2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
- 3/4 pound boneless, skinless chicken breast, 1-inch diced
- 3/4 pound andouille sausage, diced into 1/2-inch pieces
- 1 tablespoon freshly chopped thyme leaves
- 1/2 cup heavy cream
- 1/2 cup yellow onion, small diced
- 1/2 cup green bell pepper, small diced
- 1 tablespoon minced garlic
- 1/2 cup chicken stock
- 1 (14.5-ounce) can diced tomatoes
- 2 tablespoons freshly chopped basil leaves
- 1/2 cup grated Parmesan
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
Instructions
- Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
- While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
- Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
- Combine all ingredients thoroughly.
- Recipe from “New New Orleans Cooking”, by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 828 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 7 g |
| Sugar | 6 g |
| Protein | 52 g |
| Cholesterol | 232 mg |
| Sodium | 987 mg |
Reviews
This was soooooo good! It’s a little more spicy than I like but I still kept eating it . I’m planning on cooking it again this weekend as my family loved it!
This is pure awesomeness! It has a nice kick and great flavors!
So yummy! Lots of flavor lots of spice!
I have cooked this many times. Always delicious.
This is absolutely delicious and so easy to make! The whole family enjoyed this pasta dish – it has just the perfect amount of spice. The only thing I changed was the peppers; I only had red and orange peppers, so I substituted those for the green. I think I actually enjoyed it more than I would have with the green, as green peppers tend to overpower dishes (IMHO). I highly recommend this one!
Delicious as is. I didn’t change a thing and it turned out beautifully.
My kids and I are really BIG pasta fans, so when I saw this recipe I knew I had to try it. I also have a very picky eater and as long as I picked the shrimp out he was fine lol. This meal turned out great for us all, but Mr. Picky wasn’t a big fan of the spice ((but I knew that of course, lol)). Absolutely delicious
My hubby is always a little afraid of Try Something New Night, but this was a big time winner! Love the spice and the flavors, wow! This would be a great group dinner night meal!
A family favorite … a hit every time I make it!
our favorite pasta as well. the spices seem a lot but do not overwhelm