I made this dish for Valentine's day in 2002. The seasoning blend was inspired from Chef Paul Prudhomme's Louisiana Tastes Cookbook[1] and came out almost perfectly spicy. I like using a wok for sauteeing rather than a frying-pan type, simply because I'm quite a messy cook and I handle large amounts of food.
Jambalasta
1 teaspoon dried mustard powder
1 teaspoon paprika
1 teaspoon cayenne pepper
1 teaspoon ground black pepper
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
3/4 pound andouille sausage[2]
3/4 pound boneless, skinless chicken breast
2 medium tomatoes
1 red bell pepper
1 medium red onion
12 ox cremini mushrooms[3]
2 tablespoons vegetable oil
2 tablespoons flour
about 1/2 cup chicken stock[4]
12 oz farfalle (bow-tie) pasta[5]
Grated parmesan cheese
Mix together first seven ingredients in a small bowl[6]. Cut chicken into bite-sized pieces and sprinkle with one tablespoon of seasoning mix and set aside.
Cut tomatoes, onion, pepper, mushrooms, and sausage into bite-sized pieces. Prepare pasta according to box instructions.[7]
Heat a wok over high heat, then add half the oil. After the oil begins to move[8], add the chicken breast and stir-fry for about a minute. Sprinkle the chicken with the flour and continue to cook until the flour turns a light golden-brown. Remove to a bowl.
Add the rest of the oil to the hot wok. Stir-fry the mushrooms until the juice has been exuded[9], then add the onion, pepper, and sausage, sprinkle with the remainder of the seasoning mix and cook until fragrant. The peppers should be crispy[10]. Add the cooked chicken to the pan, stir to mix, then add the chicken stock. Bring to a boil.
Combine with pasta and sprinkle with parmesan cheese. Serve with a nice green salad.[11]
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[1] Which is well worth getting. Palmetto Chicken, Lamb Jambalaya, and the Veal with Enoki Mushroom sauce are all fantastic. |
