Celebrating Mardi Gras With A Twist On Jambalaya

CHARLOTTE, N.C. (QC Life) - This morning we’ve been putting our twist on Mardi Gras - so why not put a twist on traditional jambalaya.

Martine Clark is the owner of Bite Your Tongue Authentic New Orleans Cuisine used pasta instead of rice to create “Pastalaya”.

Pastalaya:

1 pound of bow tie pasta

1/2 pound of boneless chicken, cubed

1/2 pound of shrimp

2 T. creole seasoning

1/2 pound of andouille sausage

1/4 cup of chopped green onions

2 T. chopped garlic

1 onion, diced

1/2 cup of heavy cream

1/2 cup of petite diced Roma tomatoes

2 cups of marinara sauce

1 t. worcestershire sauce

1 t. hot sauce

1 stick of butter

salt & pepper to taste

Cook the pasta according to the package and drain

Season the chicken, shrimp & sausage with 1 T. of creole seasoning, set aside

Melt the butter and sauté the onions, green onions & garlic

Add the tomatoes and marinara, cook for 5 minutes

Then add the other 1 T. of creole, the worcestershire, heavy cream, hot sauce, salt, pepper and the proteins.

Cook for 15 minutes and then add the pasta. Stir well and serve hot! Enjoy!~

Chef Martine Clark, had tongues wagging in the QC Kitchen