Jambalaya Pasta Bake

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
7 pounds + 12 ounces

Add a little spice to your menu with this Jambalaya Pasta Bake. Featuring chicken, shrimp and sausage, this dish is filling and flavorful.

Ingredients

11 oz. rotini pasta
3 1/3 tbsp. + 1/2 tsp. Seasoning Cajun Mix (recipe below)
1 lb. + 1 oz. 41-50 ct. shrimp
1 lb. + 2 oz. boneless, skinless chicken legs/thighs
1/4 cup + 1/2 tsp. olive oil blend
4 1/4 oz. diced yellow onion
4 1/4 oz. diced green bell pepper
11 oz. sliced Andouille sausage
1 1/3 tbsp. + 1/4 tsp. chopped garlic
1/2 cup + 3 tbsp. water
2 1/8 tsp. Minors chicken base
1 3/4 cup + 3 tbsp. canned diced tomatoes
2 1/8 tsp. chopped fresh thyme
1/2 cup + 3 tbsp. whipping cream
3/4 tsp. Heinz Worcestershire sauce
1 3/4 tsp. Tabasco sauce
4 3/4 oz. shredded Parmesan cheese

Seasoning Cajun Mix
Yield: 3 1/3 tablespoons + 1/2 teaspoon
1 3/4 tsp. paprika
1 3/4 tsp. garlic powder 
1 3/4 tsp. onion powder
7/8 tsp. cayenne pepper
7/8 tsp. dried oregano
7/8 tsp. dried thyme 
1 3/4 tsp. kosher salt

Steps

  1. Cook pasta until al dente. Drain, rinse with cold water, drain. Set aside.
  2. Coat thawed shrimp with 1/3 prepared Seasoning Cajun Mix. Marinate at least 1 hour.
  3. Large dice chicken thigh meat. Coat with 1/3 Seasoning Cajun Mix. Marinate at least 1 hour.
  4. In hot skillet or braiser, heat 1/3 of oil. Add marinated chicken to sear and cook through. Remove from pan and set aside.
  5. In same skillet or braiser, heat 1/3 of oil. Add marinated shrimp to sear and cook off. Remove from pan and set aside.
  6. In same skillet or braiser, heat remaining oil. Sauté diced onion and green pepper and sliced sausage until veggies are translucent and sausage is cooked through.
  7. Add chopped garlic, water and base to meat mixture. Stir to combine and dissolve base.
  8. Add tomatoes, thyme and remaining Seasoning Cajun Mix. Heat through.
  9. Add heavy cream, Worcestershire sauce and tabasco. Bring to a boil. Reduce heat to simmer. Add chicken and shrimp. Simmer 20 minutes.
  10. Turn off heat. Stir in cooked pasta. Mix until well combined.
  11. Portion 12 ounces pasta mixture into casserole dish topped with 0.5 ounces shredded Parmesan cheese.
  12. Bake at 350°F for 15 minutes, or until cheese browns. Reserve and serve warm, 145°F minimum.

Seasoning Cajun Mix

  1. Combine all ingredients and mix thoroughly. Set aside.
Source: Michigan State University

More From FoodService Director

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources