RT’s “Alexandria’s cold day restaurant”. Yes folks it’s true. Our menu featuring Louisiana comfort food is just what you need to survive our cold winters. Our spicy she crab soup, great gumbos & numerous efouffees are always on the menu but we also feature other heartier items in the cold winter months including “Turbo Dog” Braised Short Ribs, Braised Lamb Shanks & Creole Bouillabaisse. Pasta Jambalaya is another cold weather dish & it was the entrée enjoyed by Bill Clinton when he was president. In 1991 President Clinton & First Lady Hillary and Vice President Gore & his wife Tipper all dined at RT’s. It was a very exciting evening, almost like being on a movie set. Secret Service agents where everywhere, including our tiny kitchen watching our chef prepare their food. Here is our recipe for Pasta Jambalaya as it appeared in the Washington Post the following day. Also, Don’t forget that February is Mardi Gras month & we have a special celebration on “Fat Tuesday”, February 13th.
Pasta Jambalaya (4 Servings)
4 tablespoons unsalted butter, plus 8 tablespoons cold unsalted butter
6 ounces boneless chicken breast, sliced in thin strips
12 shrimp (21-25 per pound), peeled and deveined
6 ounces thinly sliced andouille sausage
6 ounces roasted pork, or tasso ham diced small
1 tablespoon chopped garlic
¼ cup chopped green onions
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
½ cup chopped onion
½ cup chopped tomato
½ teaspoon salt
½ teaspoon freshly ground pepper
¼ teaspoon cayenne pepper
¼ teaspoon thyme leaves
¼ teaspoon oregano leaves
½ teaspoon paprika
1 tablespoon tomato paste
1 cup veal or chicken stock
2 tablespoons chopped parsley
12 ounces cooked penne rigate pasta
12 ounces cooked spinach penne rigate pasta
Melt 4 tablespoons butter in a large saute pan over medium-high heat and add the chicken and shrimp. When the chicken and shrimp are partially cooked, add sausage, pork, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika. Cook for several minutes until the vegetables are partially cooked. Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick.
Remove pan from heat and add one stick of cold butter, swirling the pan with one hand and stirring with the other until the butter is incorporated into the sauce.
Add the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.