Page 159 - 2016TOHCookbook

Pasta Jambalaya
Bruno Wehren
BRUNO WEHREN is the founder of the foodservice consulting firm B&B Consulting. B&B helps restaurants, hotels, manufacturers and others in their kitchen design and set-up, menu planning and implementation, employment requirement, staff training, purchasing processes, storeroom procedures and reduction of food and labor costs. A native of Switzerland, Bruno learned his craft through schools, apprenticeships and the Swiss Army. He has worked for restaurants and hotels, and has been a personal chef for a number of celebrities.
INGREDIENTS
Serves 4 to 6
1 pound penne rigate
2 tablespoons olive oil
1 small yellow onion, diced
2 to 3 garlic cloves, minced
8 ounces boneless skinless chicken breast, sliced 8 ounces andouille sausage, sliced
2 tablespoons mustard
1 tablespoon Worcestershire sauce
1 teaspoon Cajun seasoning
8 ounces shrimp, peeled and deveined
1 green bell pepper, seeded and diced
1 yellow bell pepper, seeded and diced
2 tomatoes, diced
6 ounces peas
1⁄4 cup chopped cilantro
16 ounces spaghetti sauce
1⁄4 cup white wine
PREPARATION
1. Bring a large pot of water to a boil over high heat. Add the pasta and cook according to package instructions, until al dente. Drain very well.
2. Heat the oil in a large fry pan over medium heat. Add the onion and garlic and sauté until translucent. Add the chicken and sausage and sauté until fully cooked.
3. Add all of the remaining ingredients and bring to a boil over medium-high heat. Lower the heat to medium-low and simmer for 4 to 5 minutes.
4. Serve the sauce over the pasta.
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