jambalaya pasta

★★★★★ 1 Review
coolbaker1 avatar
By Carol Perricone
from Massapequa Park, NY

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!

★★★★★ 1 Review
serves 6-8
prep time 20 Min
cook time 35 Min
method Stove Top

Ingredients For jambalaya pasta

  • 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
    (14 1/2 oz) diced tomatoes
  • 1 c
    chicken broth
  • 1 can
    (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

How To Make jambalaya pasta

  • 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!

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