Bourbon Street Pasta Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt and the penne. Cook until al dente according to package instructions (about 10-11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare proteins

While pasta cooks, pat the shrimp dry and season lightly with 1/2 tsp Cajun seasoning and 1/4 tsp black pepper. Cut the chicken into 1/2-inch bite-size pieces and season with 1 tsp Cajun seasoning. Slice the sausage into 1/4-inch rounds.

In a large skillet over medium-high heat, add 1/2 tablespoon olive oil (from Sauce & Vegetables). Sear the sausage rounds 2-3 minutes per side until browned. Remove to a plate. Add the chicken pieces and cook 4-5 minutes until golden and cooked through; remove and keep warm. Add the shrimp and cook 1-2 minutes per side until just opaque; remove and keep with the other proteins. Wipe skillet clean or leave fond for sauce.

In the same large skillet over medium heat, add 1 tablespoon olive oil and 2 tablespoons butter. Add diced onion, bell pepper, and celery (the 'holy trinity') and cook, stirring occasionally, until softened, 5-6 minutes. Add the minced garlic and cook 30-45 seconds until fragrant.

Sprinkle in the remaining 1 tsp Cajun seasoning, 1/2 tsp black pepper, and the Worcestershire and hot sauce. Stir to combine.

Pour in chicken broth and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let reduce 2-3 minutes to concentrate flavor.

Reduce heat to low and stir in the Alfredo sauce and heavy cream. Whisk until smooth and warm but not boiling. Taste and adjust seasoning — add up to 1/2 tsp more Cajun seasoning or salt if needed.

Add 3 tablespoons grated Parmesan and 1 tablespoon butter, stirring until cheese melts and sauce thickens slightly, about 1-2 minutes. If sauce seems too thick, add up to 1/2 cup reserved pasta water to reach desired consistency.

Return the cooked sausage, chicken, and shrimp to the skillet, tossing gently to coat and warm through, 1-2 minutes. Remove from heat and stir in chopped parsley and a squeeze of lemon if desired.

Make batter: In a medium bowl whisk together cornmeal, flour, baking powder, sugar, and 1 teaspoon salt. In a separate bowl, whisk buttermilk and egg. Stir wet into dry until just combined. Fold in sliced green onions and chopped jalapeño (if using). Batter should be thick but spoonable; let rest 5 minutes.

Heat vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Use a small cookie scoop or two spoons to drop 1-tablespoon mounds of batter into the hot oil, frying in batches to avoid crowding. Fry until golden brown and cooked through, about 2.5–3 minutes per side, turning as needed.

Transfer hush puppies to a paper towel-lined plate and season immediately with a light sprinkle of salt. Keep warm in a low oven (200°F / 95°C) while finishing pasta.

Combine: Add drained penne to the skillet with the sauce and proteins. Toss gently to coat evenly, adding reserved pasta water a few tablespoons at a time to loosen sauce if needed. Heat just until everything is hot and integrated, 1-2 minutes.

Finish and serve: Taste and adjust seasoning (salt, pepper, hot sauce) as desired. Divide pasta among plates or a large shallow bowl. Sprinkle extra grated Parmesan and chopped parsley on top. Serve with lemon wedges alongside a basket of warm hush puppies.