Jambalaya Pasta -- menu description
Source: Sweetwater Tavern

sauteed shrimp, chicken, andouille sausage, tomato, scallions & penne pasta in a spicy creole cream sauce

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NEW NEW ORLEANS PASTA
Source; Essence Of Emeril EE123
Yield: 2 servings

1 tablespoon olive oil
1 pound chicken breast meat, cut into strips
1/4 cup chopped chorizo sausage
2 tablespoons chopped green onions, plus extra for garnish
1/2 tablespoon chopped garlic
Hot pepper sauce and Worcestershire sauce
3/4 cup heavy cream
1/4 cup grated Parmesan cheese
1/4 pound shrimp, peeled and deveined
1/2 pound penne pasta, cooked al dente and tossed in oil to coat
Emeril's Original Essence (recipe follows)

Heat the oil in a large skillet over medium heat. Add the chicken and sausage and cook, stirring often, for 5 minutes.

Add the green onions, garlic, hot pepper sauce and Worcestershire to taste, and cook for 1 minute.

Add the cream, cheese, shrimp and pasta. Cook, tossing, to heat through. Adjust seasoning to taste with the Essence.

Serve garnished with green onions.

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EMERIL'S ESSENCE CREOLE SEASONING
Source: Emeril Live EM1D02
Yield: about 2/3 cup

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

EMERIL'S ESSENCE
Source: Emeril's TV Dinners: Kickin It Up a Notch

"A basic spice mixture used in dozens of Emeril Lagasse's recipes. Mix it up and keep some on hand to kick any dish up a notch!"

5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablspoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Combine all ingredients in a small mixing bowl and blend well. Store in an airtight container in your spice cabinet for up to 3 months.