Sheryl,
This recipe is from Mr. B's Rest. in New Orleans.I've not made this recipe-but did eat it in their restaurant.Hope this helps.
PASTA JAMBALAYA
1/2 oz. Melted Butter (to saute)
1 1/2oz. Andouille Sausage
1 oz. Cooked Duck Breast
1 oz. Raw ChickenBreast - Sliced Thin
3 oz. Shrimp -
2 Tbl. Diced Onions
2 Tbl. Diced Pepper -red and green
2 Tbl. Ripe Tomatoes
3 oz. Veal Stock
2 1/2 oz. Cold Sweet Butter pieces
4 oz. Spinach Pasta(cooked)
1/2 tsp. Chopped Garlic
pinch Red Pepper Flakes
to taste Garlic
1/2 tsp. Creole Seasoning Add andouille, duck meat, chicken breast, shrimp, onion,
garlic, and pepper to hot saute pan with melted butter.
Saute over high flame, stirring with fork and shaking pan.
When shrimp are half cooked through (about 2 minutes)
add veal stock, tomatoes, and seasoning. Reduce by 1/3.

Swirl in cold butter pieces, continuously stirring with fork and rotating saute pans until all butter is incorporated (sauce should be smooth and light.) Place warm pasta in bowl, pour jambalaya over and serve immediately. Serves: 1