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New New Orleans Pasta

New New Orleans Pasta

Another name for this dish could be Jambalaya pasta - chicken, shrimp, and sausage all in one!

  • Yield: 6 to 8 servings


  • 1 pound fettuccine
  • 1 pound boneless, skinless chicken breast, cup boned, sliced
  • 2 1/2 teaspoons Emeril's Original Essence
  • 1 pound peeled and deveined medium shrimp
  • 1 tablespoon olive oil
  • 1/4 pound fresh or smoked andouille or chorizo sausage chopped or broken into pieces
  • 1/4 cup chopped green onions
  • 2 tablespoons minced garlic
  • 1 1/2 cups heavy cream
  • 1/4 teaspoon Worcestershire sauce
  • 1/2 teaspoon hot pepper sauce
  • 1/2 teaspoon salt, plus more as needed
  • 1/2 cup coarsely grated fresh Parmesan cheese, plus more as needed


  • Cook the pasta in a large pot of boiling salted water according to package directions. Drain in a colander, reservig 1 cup of the cooking water.

  • Season the chicken with 1 1/4 teaspoon of the Essence and set aside. Season the shrimp with the remaining 1 1/4 teaspoon of the Essence and set aside.

  • Heat the olive oil in a large skillet (12 to 14-inches) over high heat. Add the andouille and cook, shaking the skillet and stirring, for 1 minute. Add chicken and cook, shaking the skillet occasionally, for about 1 minute. Add the shrimp and cook, stirring, for 1 minute longer. Stir in the green onions, garlic, continuing to cook another minute, then add in the reserved pasta water and cream and cook for 2 minutes. Stir in the Worcestershire, hot pepper sauce, salt, and 1/2 cup of the Parmesan and simmer for 3 minutes.

  • Add the cooked fettuccine and toss until the pasta is heated through and thoroughly blended with the sauce, about 1 minute longer. Remove from the heat. Serve immediately with addtional parmesan if desired.