ravioli jambalaya

To serve as an appetizer, place three ravioli on a plate (in a “circle”), leaving room in the center to spoon sauce. Top with chopped fresh basil and garnish with a trio of basil leaves. Adapted from an Emeril recipe.

• Three packages Buitoni Spicy Beef & Sausage Ravioli, cooked as directed on package
• A pound or so of large shrimp (I used the 16-20 count size)
• 2 T (give or take) creole seasoning; recipe follows
• 1 large chicken breast (or two small)
• diced onion – about half a cup or so
• diced bell pepper – about half a cup or so – any color; I used yellow (green would be nice for color)
• 2-3 cloves fresh garlic, diced
• 1 can of fire-roasted diced tomatoes (can use regular, but there’s sooo much more flavor in fire-roasted!!)
• a large pinch of dried thyme (or double it and use fresh)
• 1/2 cup of heavy cream
• finely chopped basil leaves
• freshly grated parmesan (1/4 – 1/2 a cup)

While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the creole seasoning. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside.

Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the creole seasoning. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.

Place the remaining tablespoon of olive oil in the saute pan and add the onions and bell pepper. Saute, stirring occasionally, until the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of creole seasoning and and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan; continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through and the sauce thickens (you can add a small amount of cornstarch mixed with cold water if you’re starving and can’t wait).

Remove from the heat and add the grated Parmesan. Toss to combine, place in large serving dish over cooked ravioli, and sprinkle with freshly chopped basil. Serve and enjoy!

creole seasoning

• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons dried oregano
• 2 tablespoons dried basil
• 1 tablespoon dried thyme
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 3 teaspoons cayenne pepper
• 5 tablespoons paprika
• 4 tablespoons seasoning salt

Mix all ingredients together and store in a covered container in a cool, dry place.