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 COMMENT:
It seems that everyone in south Louisiana cooks Jambalaya for tailgating
parties. In this recipe, the great flavor of jambalaya is unaltered,
but a twist is added by using pasta instead of rice. Keep all of
those tummies full during the game with this great combination of
sausage, chicken and tasso.
INGREDIENTS:
- 1 pound fresh Italian sausage, links cut in half
- 1 rotisserie-style whole chicken, boned and shredded
- ½ pound turkey tasso, ½-inch diced
- 12 ounces penne pasta
- ¼ cup olive oil
- ¼ cup sliced garlic
- ½ cup diced onions
- ¼ cup diced celery
- ¼ cup diced red bell peppers
- ¼ cup diced yellow bell peppers
- ½ cup diced fresh tomatoes
- 2 tbsps flour
- 1 quart chicken stock
- 1 tbsp chopped thyme
- 2 tbsps chopped basil
- ¼ cup sliced green onions
- salt and black pepper to taste
- Creole seasoning to taste
METHOD:
In a large cast iron Dutch oven, heat oil over medium-high heat.
Add sausage and cook 3–5 minutes or until browned. Add garlic
and sauté until golden brown around the edges. Add onions,
celery, bell peppers and tasso. Sauté 3–5 minutes or
until vegetables are wilted. Blend in tomatoes. Sprinkle in flour
and whisk constantly until white roux is achieved. Add stock, one
ladle at a time, until all has been incorporated. Season with thyme,
basil, salt, pepper and Creole seasoning. Bring mixture to a rolling
boil, reduce to simmer and cook 5 minutes. Stir in chicken and mix
well. Add green onions then fold in raw pasta. Reduce heat to low,
cover and cook 20–25 minutes or until pasta is al dente and
liquid has been absorbed. When ready to serve, transfer pasta to
a decorative platter and arrange additional pieces of sausage and
chicken across the top as garnish.
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