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Jambalaya Pasta & Creamy Creole Sauce
Chef Chris took everything that he loved about that old Creole classic Jambayala and combined it with his love for pasta. This dish has that same juicy diced chicken, spicy Andouille sausage, plump shrimp, peppers, and Creole spice, but mixed into tricolor rotini instead of the traditional rice. Finished with a creamy Creole rosé sauce, this is Cajun flavor meets Italian techniques. In Chef’s world, the busier the pasta the better and this is as busy and flavorful as you can get! Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
38g
Carbs
42g
Calories
620
Fat
33g
Ingredients
Canola and Olive Oil Blend, Habanero Peppers, Butter, Extra Virgin Olive Oil, Andouille Sausage, Red Onion, All Purpose Seasoning, Shrimp, Black Pepper, Tomato Paste, Garlic, Canned Tomato, Heavy Cream, Onion, Kosher Salt, Pasta, Rotini, Chicken Base, Green Onion, Green Bell Pepper, Chicken Breast, Red Bell Pepper
Reviews
4.4
Based on 130 reviews
Good amount of spice and flavor/texture was great
Brittany Finley · 12/09/24
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About Chris Ratel
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
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