Pasta Jambalaya With Crawfish And Andouille Sausage Recipes

SEAFOOD PASTA JAMBALAYA

Seafood Pasta Jambalaya image

Provided by Food Network

Time 55m

Yield 4 servings

Number Of Ingredients 27

Ingredients

1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
16 (21/25 count) shrimp, peeled and deveined with tails removed
1/2 cup crawfish tails
1/2 cup sliced andouille sausage
1/3 cup sliced yellow onion
1/4 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
1 quart Andouille Cream Sauce, recipe follows
4 cups cavatappi pasta
8 tablespoons sliced green onion
1/2 teaspoon chopped parsley leaves
1 teaspoon canola oil
1 1/2 ounces yellow onion, diced
2 tablespoons chopped fresh garlic
3 ounces andouille sausage, casing removed (recommended: Sysco brand)
2/3 cup crushed tomatoes (recommended: Machacado's)
2/3 cup cold water
1/3 ounce chicken base
2 teaspoons cornstarch
1 cup heavy cream
2 teaspoons blackening seasoning
1/4 teaspoon cayenne pepper
1/5 ounces jalapeno jack cheese, grated

Steps:

Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

CRAWFISH & SAUSAGE JAMBALAYA

Crawfish & Sausage Jambalaya image

My friend Judith gave me this recipe. She's a wonderful cook. You can look for Crawfish in the frozen seafood secton of your supermarket. Substitute shrimp if you like.

Provided by Maribel skadoo

Categories One Dish Meal

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

1 (16 ounce) package jimmy dean sage sausage
1/2 cup chopped onion
1/2 cup chopped green onion, with tops
1/2 cup chopped green bell pepper
2 garlic cloves, minced
4 ounces tomato sauce (or use 8oz and omit butter)
1/4 cup butter
1 lb crawfish tail
1 (10 1/2 ounce) can beef bouillon
1 (10 1/2 ounce) can French onion soup
1/4 cup Worcestershire sauce (this is a suggestion you can use less (or more)
Tony Chachere's Seasoning (cajun seasoning with salt)
2 bay leaves
2 cups uncooked Uncle Ben's converted brand rice (must be Uncle Ben's because it is parboiled, if you use regular rice it will not cook properly)

Steps:

Brown sausage with chopped veggies in an ovenproof Dutch oven.
When done, pour off grease, then stir in remaining ingredients.
Cover and bake at 350F for 50-55 minutes. Let stand approximately 10 minutes, stir and serve.

Nutrition Facts : Calories 455.1, Fat 14.3, SaturatedFat 7.7, Cholesterol 151.8, Sodium 1505.8, Carbohydrate 54.9, Fiber 2.8, Sugar 6.7, Protein 27.2

CAJUN CRAWFISH AND ANDOUILLE FETTUCCINE

Cajun Crawfish and Andouille Fettuccine image

Make and share this Cajun Crawfish and Andouille Fettuccine recipe from Food.com.

Provided by TheGrumpyChef

Categories Cajun

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1/4 lb butter
1 bunch green onion, chopped
1/2 cup parsley, finely chopped
1 lb crawfish tail, and fat
1/3 lb andouille sausage, finely chopped
4 tablespoons flour
2 pints cream
red pepper, to taste
1 lb fettuccine, cooked

Steps:

Melt butter in heavy sauce pan and saute onions, parsley, crawfish and andouille until golden brown. Stir in flour. Add cream, red pepper and salt.
Cook over med-low heat, stirring constantly until thickened.
Serve over fettuccine with your favorite garlic bread.

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