Pastalaya à la Blue Runner

Louisiana is one of the top three rice-producing states in America but that doesn’t stop us from loving pasta, too! In fact, so many Italian immigrants (nearly 300,000) came to New Orleans between 1884 and 1924 that the French Quarter was dubbed “Little Palermo.” In this jambalaya recipe, we substitute rice for penne pasta and make it even easier by starting with Blue Runner Jambalaya Base. Bon appetit! (Or should we say “buon appetito!”) Serves 6

Total Time35 mins

Ingredients

 1 Can Blue Runner® Jambalaya Base
 1 cup of water
 1 tbsp vegetable oil
 ½ lb smoked sausage (preferably andouille)
 2 cloves garlic, minced
 1 small white onion, diced
 1 small green bell pepper, diced
 2 stalks celery, diced
 15 oz can diced tomatoes
 ½ tbsp Creole seasoning
 ½ tsp oregano
 ½ tsp smoked paprika
 ¼ tsp thyme
 Freshly cracked black pepper
 1 lb penne pasta
 2 tbsp half and half or cream
 ½ bunch fresh parsley
 ½ bunch green onions

Directions

1

Slice the smoked sausage into thin rounds, then cut any larger pieces in half. Add the sausage and vegetable oil to a large pot and cook over medium heat until the sausage is well browned (about 5 minutes).

2

Mince two cloves of garlic and add them to the pot. Sauté for one minute, or until the garlic is soft and fragrant. Add the onion, bell pepper, and celery and sauté until heated through (3-5 minutes).

3

Add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper to taste, and pasta to the pot. Finally, add the can of Blue Runner Jambalaya Base. Using the 1 cup of water, put it in the Jambalaya Base can, swirl to get all the product out and add to the pot. Stir until everything is evenly combined.

4

Place a lid on the pot and turn the heat up to medium-high. Let the pot come to a boil. As soon as it reaches a boil, stir briefly, replace the lid, turn the heat down to low, and let the pot simmer for 10-12 minutes, or until the pasta is tender.

5

Stir the pot once every few minutes as it simmers to prevent the pasta from sticking. Replace the lid as quickly as possible to maintain a simmer. If the mixture still seems soupy at around 8 minutes, let the pot simmer without a lid for the last few minutes. A little bit of thick sauce at the bottom of the pot is perfect.

6

While the pasta is simmering, chop the parsley and slice the green onions.

7

Turn off the heat and stir in the half & half or cream. Stir in most of the chopped parsley and green onions, reserving some to sprinkle over top of each bowl. Serve hot.

You May Also Like:

Blue Runner Black Bean SoupYou wouldn’t think soup would be a big deal in a tropical climate like New Orleans, but you’d be wrong. When the temp drops even slightly, we call it gumbo weather. Because you can’t eat gumbo every day, we recommend you try Blue Runner Black Bean Soup. It has an irresistible smoky flavor and is packed with the fiber and veggies your body craves. It’s a perfect warm-me-up from October all the way through to Mardi Gras parade season. To make it extra special, throw on some cilantro, sour cream and minced red onion, mister! Your fam is going to love it. Serves 6.
Bisque BlueThere are two things we love in Louisiana – blue crab and Blue Runner. Add brie (yum) and you’ve got a sweet yet savory bisque your whole family will love at Thanksgiving time or anytime. In case you didn’t know it, the blue crab we enjoy on the Gulf Coast is the same species as the Chesapeake Blue Crab. According to Wikipedia, the blue crab was an important food item for Native Americans and European settlers as early as the 1600s. If it wasn’t served at the first Thanksgiving, it should have been. Yields one gallon
Chicken and Sausage GumboLet’s get this on the record: There is no such thing as gumbo season. Gumbo season is whenever you’re craving something comforting and delicious – a taste of home, if you’re from Louisiana. And if you think seafood gumbo is the only way to go, we’re about to prove you wrong. The fact that Blue Runner makes it so easy to make gumbo that tastes this homemade is gobsmacking – not to mention lip smacking.