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Ingredients
- 1 pound farfalle (bowtie) pasta
- 2 tablespoons of olive oil
- 1 pound peeled, deveined large shrimp
- 2 tablespoons of Emerilâs Essence or other Cajun seasoning
- 2 boneless, skinless chicken breast halves, cut into 1-inch dice
- ¾ pound andouille sausage, cut into ½ -inch dice
- 1 medium onion, finely diced
- ½ green bell pepper, finely diced
- 4 cloves garlic, minced
- ½ cup chicken stock
- 1 (14.5) ounce can diced tomatoes
- 1 tablespoon freshly chopped thyme leaves (or 1 teaspoon dried)
- ½ cup heavy cream
- 2 tablespoons chopped fresh basil leaves
- ½ cup grated Parmesan cheese, plus additional for passing separately
View Full Recipe at Sauce and Sensibility
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%3C/p%3E%3Cp%3EServes%206%20to%208%3C/p%3E%3Cp%3EIngredients:%3C/p%3E%3Cp%3ECook%20the%20farfalle%20in%20boiling,%20salted%20water%20according%20to%20package%20directions%20until%20it%20is%20al%20dente%20(tender%20but%20still%20firm%20to%20the%20bite).%20%20Remove%20the%20pot%20from%20the%20heat.%20%20Add%20the%20shrimp%20to%20the%20pot,%20cover%20and%20let%20stand%20until%20the%20shrimp%20are%20pink%20and%20firm,%20about%202%20minutes.%20%20Drain%20the%20pasta%20and%20the%20shrimp,%20reserving%201%20cup%20of%20the%20pasta%20cooking%20water.%3C/p%3E%3Cp%3EWhile%20the%20pasta%20cooks,%20heat%201%20tablespoon%20of%20olive%20oil%20in%20a%20large%20saut%C3%A9%20pan.%20%20Season%20the%20chicken%20with%201%20tablespoon%20of%20the%20Cajun%20seasoning%20and%201/8%20teaspoon%20of%20the%20salt.%20%20Add%20the%20chicken%20to%20the%20pan%20and%20cook%20for%203%20minutes,%20stirring%20and%20turning%20to%20brown%20all%20sides.%20%20Remove%20the%20chicken%20from%20the%20pan%20and%20set%20aside.%3C/p%3E%3Cp%3EPut%20the%20remaining%20tablespoon%20of%20olive%20oil%20in%20the%20pan%20and%20add%20the%20sausage,%20onion%20and%20green%20pepper.%20%20Cook,%20stirring%20occasionally%20until%20the%20sausage%20is%20browned%20and%20the%20onions%20are%20translucent,%20about%203%20to%205%20minutes.%20%20Add%20the%20garlic%20to%20the%20pan%20and%20saut%C3%A9%20for%20another%2030%20seconds.%20%20Add%20the%20chicken%20stock%20to%20the%20pan%20and%20scrape%20up%20the%20browned%20bits%20from%20the%20bottom%20of%20the%20pan.%20%20Add%20the%20diced%20tomatoes,%20thyme,%20the%20remaining%20tablespoon%20of%20Cajun%20seasoning,%20and%20%C2%BD%20teaspoon%20salt.%20%20Cook%20for%202%20minutes.%20%20Add%20the%20cream%20to%20the%20pan%20and%20cook%20for%20another%202%20minutes.%20%20Add%20the%20chicken,%20the%20shrimp%20and%20pasta,%20and%20the%20reserved%20one-cup%20of%20pasta%20cooking%20liquid.%20%20Continue%20to%20cook,%20stirring%20occasionally,%20until%20the%20shrimp%20and%20chicken%20are%20fully%20cooked%20through,%20and%20most%20of%20the%20pasta%20cooking%20water%20has%20evaporated.%20The%20pasta%20should%20have%20a%20nice,%20creamy%20texture.%20%20Remove%20from%20the%20heat,%20stir%20in%20the%20basil%20and%20the%20Parmesan.%20%20Toss%20to%20combine%20and%20serve.%3C/p%3E%3Cp%3ENote:%20%20This%20recipe%20has%20a%20bit%20of%20kick%20to%20it%E2%80%94medium%20to%20spicy%20in%20my%20book.%20%20You%20can%20reduce%20the%20spiciness%20of%20this%20by%20using%20a%20less%20spicy%20sausage%20(a%20kielbasa%20would%20also%20be%20good)%20and/or%20lightening%20up%20on%20the%20Cajun%20seasoning.%3C/p%3E%3Cp%3ETags:%20cajun,%20jambalaya,%20Louisiana,%20New%20Orleans,%20pasta,%20sausage,%20shrimp%3C/p%3E){kind=link}