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McPhee's Grill Jambalaya Pasta



– 3 cups olive oil – 6 pounds boneless chicken breast, sliced – 3 pounds andouille sausage, diced – 3 cups green onions, chopped – 3 cups red bell pepper, chopped – 1/2 cup minced garlic – 1 1/2 cups Cajun seafood seasoning – 1/4 cup Worcestershire sauce – Tabasco sauce, as needed – 6 cups chicken stock – 6 cups Real California crème fraîche – 144 medium shrimp, peeled – 6 pounds orecchiette pasta, cooked – Chopped chives – Real California Parmesan cheese
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For each serving, to order, in sauté pan, heat 2 tablespoons olive oil. Add 4 ounces chicken, 2 ounces sausage, 2 tablespoons green onion, 2 tablespoons bell pepper and 1 teaspoon garlic; cook until chicken is half done. Add 1 tablespoon Cajun seasoning, 1/2 teaspoon Worcestershire sauce and 3-4 dashes Tabasco; cook 1 minute. Add 1/4 cup chicken stock; cook 1 minute. Add 1/4 cup crème fraîche and 6 shrimp; cook until shrimp are done. Add 4 ounces pasta; cook until pasta is warm and coated with sauce. Transfer to bowl; garnish with chives and Parmesan cheese.

Recipe by Chef/Owner Ian McPhee, McPhee's Grill (Templeton, CA)

Per Order:

Yield: 24 servings

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