Serves 6 to 8 people
YouTube instructional video is at the bottom
What you’ll need
Rotini Pasta
2 pounds Louisiana Shrimp
Tasso pork or Tasso Turkey
1 pound D&D or Andouille Smoked sausage
Unsalted butter
Tomato paste (No salt added)
Seasonings
1 yellow onion
Green onion
Celery
Green bell pepper
Red bell pepper
Garlic
Parsley
thyme
Bay leaves
Salt
Tony Chachere’s creole seasoning
Chef Paul’s Seafood magic
Chef Paul’s Poultry magic
Onion powder
Garlic powder
Paprika
Cayenne pepper
Zatarain’s Crab boil (Optional)
Tools you’ll need
Mesh strainer
Cast iron skillet
Preparation of ingredients
Seasonings
Step 1- Chop 1 yellow onion, Green onions including ends, 4 stalks celery, 1 Green bell pepper, 1 Red Bell pepper, 4 cloves garlic until minced, 1/4 cup fresh parsley until minced, and 1 tablespoon Thyme leaves until coarse crumbs. Make sure you rinse the celery, Bell peppers and parsley before chopping.
Tasso pork or Turkey
Step 2- Chop Tasso pork or Tasso turkey until small bite sized cubes.
Smoked sausage
Preheat fire to medium high heat
Step 3- Add 2 teaspoons oil into skillet and spread oil around skillet. Let get hot for 2 minutes. Add 1 pound Smoked sausage whole into the skillet. If you want to use both smoked sausages you only need half a pound of the D&D or the Andouille Smoked sausage. Let smoked sausage sear for 4 minutes on each side. Once done turn fire off and transfer smoked sausage(s) on to serving dish. Let cool for 3 to 5 minutes. Slice smoked sausages and place them back on to serving dish and cover with aluminum foil.
Preparation of shrimp and Shrimp stock
Step 4-Remove heads and peel shells off of shrimp tails. Place shrimp heads and shells into one bowl and place the shrimp tails in a separate bowl. Cut out the back of each shrimp and remove the shrimp’s digestive tract. Add shrimp tails into strainer and rinse with cold water. Add Shrimp tails into a small bowl and place into fridge.
Step 5- Add 2 Quarts water into a medium sized pot. Add 1/2 Crab boil (Optional), 1/2 teaspoon Tony Chachere’s creole seasoning and 1/2 teaspoon Chef Paul’s seafood magic, 2 teaspoons onion powder and 2 teaspoons garlic powder. Stir and let come to a simmer.
Step 6- Add Shrimp heads and shells. Stir and let simmer for 30 to 40 minutes.
Step 7- Turn fire off and add shrimp into a mesh strainer with a bowl underneath it. Discard shrimp heads and shells.
Making Jambalaya Pasta
Preheat fire to medium high heat
Step 8- Add 6 tablespoons unsalted butter into a large sauce pan and let melt. Add 1 cup chopped Yellow onion, 2/3 cup chopped Green onions, 2/3 cup Chopped celery, 2/3 cup chopped green bell pepper, 2/3 cup chopped Red Bell pepper, and 1 tablespoon chopped garlic. Stir and let saute for 12 minutes stirring occasionally.
Step 9- Add Chopped Tasso pork or turkey and Smoked sausage. Stir all ingredients together and let saute for 5 minutes stirring occasionally.
Step 10- Add 1/4 cup Tomato paste (No salt added), 1/8 teaspoon salt, 1 1/2 teaspoons Tony Chachere’s Creole seasoning, 1 teaspoon Chef Paul’s poultry magic, 1 teaspoon Chef Paul’s Seafood magic, 2 teaspoons Onion powder, 2 teaspoons garlic powder, 1 teaspoon paprika, 1/2 teaspoon of Crab boil or 1 teaspoon Cayenne pepper, 1 tablespoon chopped parsley, 1 teaspoon chopped thyme and 4 bay leaves. Stir all ingredients together.
Step 11- Add 2/3 cup chopped yellow onion, 1/4 cup chopped green onions, 1/4 cup chopped Green bell pepper, 1/4 cup chopped Red bell pepper, 1 tablespoon chopped garlic and Shrimp tails. Stir all ingredients together.
Step 12- add 8 to 9 ounces (2 1/2 to 3 cups) uncooked Rotini pasta and 4 1/2 cups Shrimp stock. Stir all ingredients together. If you don’t have any additional Shrimp stock you can add water. Cover with lid and let simmer for 12 minutes stirring occasionally.
Notes- You can remove the bay leaves once the cooking process has stopped. If your pasta is still uncooked add an additional 1 to 1 1/2 cups water or Shrimp stock and cover with lid. Let simmer until pasta is cooked. Mixture will thicken and clump up when it’s cold. You can reheat it to bring it back to it’s original consistency. Add a little water or stock at a time to thin it out. This will not affect the flavor of the dish but careful not to add too much water you don’t want to overcook the pasta.
YouTube instructional video
