Jambalaya Pasta

Jambalaya Pasta

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Chris Ratel

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1 reviews

Rich, smoky, and completely crave-worthy. This has a delectable blend of all the Louisiana flavors you love from jambalaya, but wrapped up in a perfect pasta dish. Rotini is mixed with sweet shrimp, chicken breast, Andouille sausage, bell peppers, and a Cajun-spiced tomato sauce. Simply irresistible!

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Chris Ratel

Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.

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This is amazing. Chicken instead of sausage. So delicious

Lorelle · 09/22/17

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Nutritional Info










Celery, Garlic, Green Peppers, Heavy Cream, Kosher Salt, Olive Oil, Rotini Pasta, Scallions, Spices, Thyme


Heating Instructions

Chef preparation

Recommended for special occations.

1. Preheat to 350F
2. Remove sleeve and peel back film
3. Pour sauce on top
4. Heat up for 12 mins or until heated through

Quick preparation

Don't you worry is time is an isue we got you covered!

1. Remove sleeve and peel back film to vent
2. Pour sauce on top
3. Microwave for 2 mins


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