I had way too much fun in the kitchen last night during my Instagram Live. Yes, I didn’t need that extra sip or two or seven of wine, but too late now! Seriously though, thanks to all who were able to join my IG live and virtually cook with me. You all made me forget that isolation is a ~thing~ during quarantine. What a treat.
As promised, I wanted to officially share the recipe with everyone on the blog. My family coined this as “one of my best ever.” Slight flex, but I’d have to agree with them because it was indeed one of my best yet. Hopefully this becomes one of your best yet, too. This pasta has so many elements - it’s creamy, tomato-y, and bursting with flavor. The andouille sausage, chicken, and shrimp all bring different flavors to the pot. You simply can’t deny how good that lineup is.
I’d describe this creole pasta as a jambalaya of pastas. What’s not to love? As always, may the inspiration found here find light in your kitchen.
XO//CATH
THE RECIPE
1 box Farfalle (bow-tie) pasta
1 lb. Chicken breasts
1 pack andouille sausage
1/2 lb. frozen tailed / deveined shrimp (optional)
1 onion, chopped
1 red pepper, chopped
1 can (6oz) tomato paste
1 can (16 oz) diced tomatoes
1 cup light cream
2 Tbsp creole seasoning
2 Tbsp unsalted butter
1 Tbsp Horseradish sauce
1 cup low-sodium chicken stock
1 tsp Worcestershire sauce
5 bay leaves (3 for the sauce, save 2 for the garnish)
Parmesan cheese for grating
Fresh cracked black pepper for topping
How it happens
Fill a large pot with water and copious amounts of salt about 2/3 full. Turn heat up to bring to a boil.
In a large saucepan, put a tablespoon or so of olive oil in to start heating. Slice andouille sausage and let brown on edges over medium-high heat for 5 mins. Chop onions and peppers, then add to the pan. Slice chicken and put in pan. Evenly distribute the creole seasoning over all items in pan. Let all these ingredients brown for about 10 minutes, stirring regularly.
Turn the heat down. Add your tomatoes, tomato paste, cream, chicken stock, sauces, butter, and shrimp*. Incorporate all ingredients and place 3 bay leaves into the sauce. Let simmer for about 15 minutes while you make your pasta.
Follow instructions on cooking time from your pasta box. Put pasta in boiling water. Stir pasta regularly to avoid it sticking anywhere on edges of pot. Once ready, set aside 1/4 cup pasta water and add it to your sauce. When straining, keep a little stream of water at bottom of pot. Add olive oil or butter directly into pot you cooked your pasta in - which should go back in there - and stir. This will ensure the pasta doesn’t get sticky and run out of “juice” on you.
Place pasta then sauce on a serving plate or bowl. Shave fresh paremesean on top, crack some black pepper atop, and garnish with remaining 2 bay leaves. Enjoy!
*NOTE: Shrimp is optional, but if you opt to use it, I recommend using frozen tailed/deveined. They will slowly cook after going into the sauce raw. Fresh shrimp always works, too.