• Tommy Centola

Pasta Jambalaya from Mr. B's

Here is a recipe that has been copied at many restaurants. At Cannon's, we had our version of this dish. All others are just copies of the original creation from Mr. B's.

1/2 pound spinach fettuccine

4 tablespoons cold unsalted butter (cube 2 tablespoons)

1/2 small onion, cut into strips

1/4 small green bell pepper, cut into strips

1/4 small red bell pepper, cut into strips

2 teaspoons Creole seasoning

1 teaspoon minced garlic

1/4 teaspoon dried hot red pepper flakes

1/4 cup cooked duck breast, chopped (about 1 small duck breast or 6 ounces raw)

2 ounces boneless skinless chicken breast, diced

2 ounces andouille sausage, cut into 1/4-inch thick slices

3 ounces small shrimp (about 21 to 25 per pound), peeled and deveined

1/2 small tomato, diced

1/2 cup chicken stock

Bring a large pot of salted water to a boil. Add fettuccini and cook until al dente.

Meanwhile, heat a large skillet over moderately high heat. Add 2 tablespoons butter and melt. Add onion, bell peppers, Creole seasoning, garlic, red pepper flakes, duck, chicken, and andouille and sauté 1 minute or until chicken is almost done. Add shrimp and tomato and sauté 1 minute. Add stock and cook, over high heat, until stock is reduced by a third. Remove skillet from heat and gradually stir in the remaining 2 tablespoons cubed butter until melted.

Drain fettuccini. Return fettuccini to pot and add sautéed mixture, tossing to coat.


Good Cooking, Good Eating and Good Living!!!

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