Jambalaya Pasta & Creamy Creole Sauce
Chef Chris took everything that he loved about that old Creole classic Jambayala and combined it with his love for pasta. This dish has that same juicy diced chicken, spicy Andouille sausage, plump shrimp, peppers, and Creole spice, but mixed into tricolor rotini instead of the traditional rice. Finished with a creamy Creole rosé sauce, this is Cajun flavor meets Italian techniques. In Chef’s world, the busier the pasta the better and this is as busy and flavorful as you can get! Chef highly recommends heating this meal in the microwave.
Nutritional facts
Protein
42g
Carbs
65g
Calories
728kcal
Fat
33.1g
Ingredients
Cayenne Powder, Red Bell Pepper, Chicken Breast, Green Bell Pepper, Thyme, Green Onion, Chicken Base, Pasta, Rotini, Kosher Salt, White Pepper, Onion, Heavy Cream, Whole Canned Tomatoes, Sweet Paprika, Garlic, Tomato Paste, Black Pepper, Shrimp, All Purpose Seasoning, Garlic Powder, Onion Powder, Red Onion, Andouille Sausage, Oregano, Extra Virgin Olive Oil, Butter, Habanero Peppers, Canola and Olive Oil Blend
Contains milk, crustacean shellfish (Shrimp), wheat, soybeans.
Reviews
4.5
Based on 7385 reviews
Everything was delicious! Loved the taste!
Cynthia · 10/10/26
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About Chris Ratel
Chef 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. Ratel 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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