Jambalaya Pasta


Chef-owner Ian McPhee
McPhee’s Grill
Templeton, Calif.

Jambalaya, a saute of rice, vegetables and seafood or meat, is as iconic a dish as gumbo in Louisiana. At McPhee’s Grill in California, chef-owner Ian McPhee gives the classic his own spin by using orecchiette pasta in place of rice and enriching the mixture with creme fraiche, but sticking with the traditional Cajun seafood seasoning and andouille sausage.  


3 cups olive oil

6 lb. boneless chicken breasts, sliced

3 lb. andouille sausage, diced

3 cups chopped green onions

3 cups chopped red bell pepper

½ cup minced fresh garlic

1½ cups Cajun seafood seasoning

¼ cup Worcestershire sauce

Hot pepper sauce, as needed

6 cups chicken stock

6 cups creme fraiche

12 dozen medium shrimp, peeled and deveined

6 lb. orecchiette pasta, cooked

Chopped chives

Grated Parmesan cheese


  1. Per serving, to order: In saute pan, heat 2 tablespoons olive oil. Add 4 ounces chicken, 2 ounces sausage, 2 tablespoons green onion, 2 tablespoons bell pepper and 1 teaspoon garlic; cook 5 minutes, stirring often.
  2. Add 1 tablespoon Cajun seasoning, ½ teaspoon Worcestershire sauce and 3 to 4 dashes hot pepper sauce; cook 1 minutes. Add 1.4 cup chicken stock; cook 1 minute more.
  3. Stir in ¼ cup creme fraiche and six shrimp; reduce heat and cook until shrimp turn pink. Add 4 ounces pasta; cook until pasta is warm and coated with sauce.
  4. To serve, transfer to shallow bowl; garnish with chives and Parmesan cheese.


Photo courtesy of California Milk Advisory Board

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