Seafood Pasta Jambalaya


- ½ 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, optional
- 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 pasta of your choice
- 8 tablespoons sliced green onion
- 1/2 teaspoon chopped parsley leaves

How to Prepare:

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 pasta 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.

© Pacific Sausages Co., Inc.
© Pacific Sausages Co., Inc.

Design & SEO by
Hawaii Web Design Development & SEO Services