Jambalaya Pasta

Carol Perricone

By
@coolbaker1

We love Jambalaya, we love pasta, so why not combine the two, and make Jambalaya Pasta?

Here is a New Orleans classic, with a twist.

Enjoy!


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Rating:

Comments:

Serves:

6-8

Prep:

20 Min

Cook:

35 Min

Method:

Stove Top

Ingredients

1 c
finely chopped onion
1 c
finely chopped green pepper
1 c
finely chopped celery
2 clove
garlic, minced
2 Tbsp
vegetable oil
1 can(s)
(14 1/2 oz) diced tomatoes
1 c
chicken broth
1 can(s)
(6 oz) tomato paste
1 tsp
dried oregano
1/4 - 1/2 tsp
cayenne pepper ( or to taste)
1/2 tsp
dried basil
1/2 tsp
dried thyme
1/4 - 1/2 tsp
black pepper
1/2 lb
dried bow-tie pasta
12 oz
large fresh shrimp, peeled and deveined
1/2 lb
cooked andouille sausage, or other smoked sausage, sliced
1 c
cubed, cooked, ham (5 - 6 oz)
1/4 c
snipped, fresh parsley

Directions Step-By-Step

1
In a large saucepan, cook onion, green pepper, celery, and garlic in oil for 5 to 7 minutes or until tender. Drain
2
Add undrained tomatoes, broth, and tomato paste to the vegetables in saucepan. Stir in oregano, basil, thyme, cayenne, and black pepper. Cover, and simmer for 20 minutes.
3
Meanwhile, cook pasta according to package directions, adding shrimp the last 1 to 3 minutes of cooking time, and cook until opaque. Drain, and return to pan.
4
Add sausage and ham to tomato sauce, heat through. Add sauce mixture and parsley to pasta mixture, tossing gently to combine. Serve and enjoy!

About this Recipe

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Cajun/Creole