Jambalaya Pasta

2
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!

Rating:

★★★★★ 1 vote

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

How to Make Jambalaya Pasta

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!

Printable Recipe Card

About Jambalaya Pasta

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



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