Saturday, February 6, 2016

Jambalaya Pasta with Crawfish and Sausage #SundaySupper

Jambalaya Pasta with Crawfish and Sausage from www.bobbiskozykitchen.com


Let's take a moment to thank Zatarain's for sponsoring this post , Laissez les bons temps rouler !!

Oh how I wish I was in New Orleans right now. Now would be the perfect time to go because it’s Mardi Gras! Mardi Gras is a HUGE holiday in New Orleans, and is celebrated during the two weeks prior to February 9th, which is Fat Tuesday, the day before the start of the Lenten season.

I have wanted to go since I was in high school. Back then I had visions of wandering down Bourbon Street, with the crowds of people, following the parades, and dancing in the streets. I planned on staying up all night to greet the dawn with the thousands of other party goers.

Nowadays, since I am much *koff* *koff* older, I look forward to exploring the city, the architecture, the history, and of course the AH-mazing food!

You can’t argue with the fact that for many people, Mardi Gras is simply synonymous with good food, good times, and a general joie de vivre. So to celebrate, here in Western Washington, I wanted to come up with something extra nomalicious. I knew I wanted to make a jambalaya, but of course there is no way that I am going to make a traditional jambalaya.

Me? Traditional? Ppfffttttt 

So while my little brain was turning and churning, I kept hearing the Hank Williams' song Jambalaya

" Goodbye Joe me gotta go me oh my oh
Me gotta go pole the pirogue down the bayou......
....jambalaya and a crawfish pie and filĂ© gumbo...."

©Hank Williams

Jambalaya and a crawfish pie? Hhmmmmmmm. Can we add a little mac and cheese in there too? Oh yessssss!

And before anyone says cheese and seafood don't go together, let me give you 4 words.

Lobster.Mac.And.Cheese.

Case rested.


Jambalaya Pasta with Crawfish and Sausage from www.bobbiskozykitchen.com



While the Seattle area is known for many foodie-type things, crawfish and andouille sausage are not among those things. But, lucky for me, a new butcher shop opened in my little town last year and guess what they carry? Crawfish and andouille sausage, which made me a happy happy girl!

I knew to start with the holy trinity of onion, celery, and bell peppers. The next thing needed? Cajun/Creole flavor, and Zatarain's had that covered for me. I mean, they have been around for 125 years, I think they know what they are doing right? I didn't want to play around experimenting with this and that seasoning. I wanted the authentic taste of New Orleans in my bowl.


Jambalaya Pasta with Crawfish and Sausage from www.bobbiskozykitchen.com



I have to admit that, even though I explained that a crawfish was kind of like a shrimp and a lobster met and had a baby, a few here were a bit nervous about them, but once they had this deliciousness in their face those nerves disappeared. It was replaced by a look that I can only explain as ravenous hunger.

Thank goodness I had already gotten my bowl because they pretty much pushed me aside and attacked the pot like a bunch of wild beasts. I swear there was grabbing, growling, and gnashing of teeth involved 


Jambalaya Pasta with Crawfish and Sausage from www.bobbiskozykitchen.com



RUDE!

Who are these people and where did they come from?

Oh ya, they are my family, and I actually gave birth to a few of them. Such a proud moment *sigh*

The happy ending? Everyone loved this dish, and has begged that I keep it in the meal rotation. HA that will teach them to doubt me!!

Side note - no people were harmed in the making of this recipe

Jambalaya Pasta with Crawfish and Sausage from www.bobbiskozykitchen.com



Jambalaya Pasta with Crawfish and Sausage

Bobbi Burleson
Jambalaya Pasta with Crawfish and Sausage

Jambalaya Pasta with Crawfish and Sausage gives you all of the authentic flavors of your New Orlean's fave, all wrapped in a cheesy pasta dish.

Ingredients

  • 2 tablespoon olive oil
  • 1/2 pound andouille sausage, sliced
  • 1/2 pounds cooked crawfish tails (can sub small shrimp)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 bell peppers, chopped (can use any color)
  • 1 tablespoon Zatarain's Creole Seasoning, plus more to taste
  • 3 cloves garlic, minced
  • 2 cups low sodium chicken stock
  • 1 cup heavy cream
  • 8 ounces elbow macaroni
  • 1 1/2 cups Monterey jack cheese, shredded
  • 1/2 cup green onions, chopped

Equipment Used

Cutting board
Santuku Knife
Cheese Grater
All Purpose Pan
Measuring Cup
Wooden Spoon

Instructions

  1. Heat olive oil in an oven-safe skillet over medium high heat. Add sausage, onions, celery, and bell peppers. Cook until the vegetables begin to soften, and the onions turn translucent, about 5 minutes. Add the garlic, Zatarain's Creole seasoning, salt, and pepper. Cook and additional 2 to 3 minutes.
  2. Add the stock, cream, and pasta. Taste and add more Zatarain's Creole Seasoning if desired. Stir to combine and bring to a boil, then cover skillet and reduce heat to medium-low. Simmer for 13 minutes, stirring occasionally to prevent the pasta from sticking. Add the crawfish, recover, and cook an additional 2 minutes or until the pasta is tender and the crawfish are warm.
  3. Remove skillet from heat and stir in 1 cup cheese. Top with remaining cheese and broil until cheese is melted, golden, and bubbly.
  4. Top with chopped green onions.

Yield: 4 servings

Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 25 mins.
Total time: 40 mins.
Tags: andouille sausage, crawfish, jambalaya, cajun, creole, mac and cheese, Mardi Gras, Zatarain's



Nutritional information via Calorie Count







For more great jambalaya recipe ideas, check out Zatarain's Jambalaya Pinterest board.
and find recipe ideas for other Zatarain's products on their website.
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Now make sure to check out the other fab jambalaya recipe ideas from our Sunday Supper Tastemakers.

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This post is sponsored by McCormick in conjunction with a social media campaign through Sunday Supper LLC. All opinions are those of the individual bloggers.


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Jambalaya Pasta with Crawfish and Sausage gives you all of the authentic flavors of your New Orlean's fave, all wrapped in a cheesy pasta dish from www.bobbiskozykitchen.com

14 comments:

  1. I might lose all my manners and push you out of the way, too---your pasta looks fantastic!!!

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    Replies
    1. Thanks Liz! Kevin described the dish to his coworkers and now THEY want me to make them a batch too!! I guess I know what I am sending him to work with on Tuesday :)

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  2. Oh my heavens, crawfish!!! Now that is about as cajun/creole it comes!

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  3. this is very yummy.. I'll make it without the crawfish just to avoid the allergy.. :) :)
    http://from-a-girls-mind.blogspot.com/2016/01/two-skinless-boneless-chicken-halves.html

    ReplyDelete
  4. This looks and sounds absolutely DELICIOUS! Love your recipe.

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  5. What an amazing decadent recipe! I can't get crawfish here (so sad) but I bet it would be great with shrimp as a sub!

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    Replies
    1. Thanks Renee, think it would be good with shrimp too, but there is a link to Amazon in the recipe and you can order frozen crawfish if you want to give it a try :)

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  6. Sounds so good.Unfortunately I cant't have it.Heart diet. Sucks,I may have to cheat.

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  7. I need to make this soon, it looks so amazing - lobster mac n cheese amazing - but even better with smoky sausages and all that delicious Creole spice!

    ReplyDelete
    Replies
    1. Yes! I have wanted to make lobster mac and cheese for a long time, but now that I made this I think this is better :)

      Delete
  8. Mmm.. I need to find some Crawfish! This looks AMAZING!!

    ReplyDelete
    Replies
    1. Thanks Serena! I'll bet you could find some in Seattle, but if not they have them frozen on Amazon. I linked to them in the recipe :)

      Delete