Cajun Jambalaya Pasta Recipe 435 Recipes

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CAJUN JAMBALAYA PASTA RECIPE - (4.3/5)



Cajun Jambalaya Pasta Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 16

1 tablespoon olive oil
1/2-pound chicken breasts, boneless, skinless or 4 frozen tenders, thawed
1/2-pound smoked sausage, cut into 1/4-inch slices
1 1/4 cup yellow onion, coarsely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
2 teaspoons fresh garlic, finely chopped or minced
2 (14.5-ounce) cans Hunt's diced tomatoes
1 1/2 teaspoons Tony Chachere's Original creole seasoning
1/8 teaspoon garlic salt
1 tablespoon dried parsley flakes
Kosher salt to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 (14.5-ounce) can reduced-sodium chicken broth
1/4 cup heavy cream
2 cups uncooked ziti pasta or other medium pasta, such as penne

Steps:

  • Prep all the vegetables and sausage; set aside. Drain the tomatoes in a colander set over a large mixing bowl; reserve the juice. Set aside. Heat olive oil in a large skillet or pot that has a cover over medium-high heat; then add the chicken and cook 1 to 2 minutes on each side, just until no longer pink (it will finish cooking later). Remove chicken from skillet. Reheat skillet, then add the sliced sausage and cook until lightly browned. Remove and drain well on paper towels. Reheat the skillet, then add the onion and bell peppers (add a little more oil if needed) and sprinkle lightly with salt and pepper; reduce the heat to medium and saute just until veggies are crisp tender, stirring frequently. (They will finish cooking later). Add the garlic and cook and stir for 1 more minute. Remove skillet from heat but do not turn the burner off. Cut the chicken into bite-sized pieces and return to the skillet along with the browned sausage, canned tomatoes (reserve the juice), and all the seasonings; set back on burner and heat the mixture through over medium high heat, stirring frequently. Add the reserved tomato juice (I had about 1 cup), chicken broth, and heavy cream, stirring to mix. Stir in the uncooked pasta and bring to a boil; then cover the skillet, reduce heat to medium/medium-low and cook for 15 minutes, or until the pasta is tender and most of the liquid has cooked out. (It should have a little liquid left, the pasta will absorb it). Garnish with a little parsley or chopped green onion and serve hot with corn and buttered, toasted French bread.

JAMBALAYA PASTA



Jambalaya Pasta image

Once upon a time, my brother worked and lived in Lafayette, La. I would visit him when my business took me that way. His next door neighbor was a real, honest-to-God Cajun. Could barely understand her when she spoke! One day while I was visiting, she brought over some of the following dish for us to sample. I convinced her to give me the recipe, but I had to watch her as she was making it. Her measurements were "A pinch" or "A dash" or "A handful". The measurements included in the recipe are my interpretations of how much she used! However, it worked!

Provided by Witch Doctor

Categories     One Dish Meal

Time 3h10m

Yield 4-6 serving(s)

Number Of Ingredients 25

2 tablespoons olive oil
2 teaspoons garlic, minced
1 teaspoon soy sauce
1/2 teaspoon salt
1/2 lb boneless skinless chicken breast
1 tablespoon butter
1/2 lb sausage, cut in 1/2 inch slices (preferably Andouille)
1 medium onion, diced
1 medium bell pepper, diced
2 cups chicken stock
1 cup canned crushed tomatoes in puree
2 tablespoons soy sauce
3 ounces tomato paste
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
1/4 teaspoon cumin
1/4 teaspoon pepper
1 bay leaf
1/4 cup Pickapeppa Sauce (or your favorite barbeque sauce)
1 tablespoon soy sauce
1 tablespoon olive oil
1 medium bell pepper, cut into 1 inch squares
1 medium red onion, sliced into rings
1 lb pasta (linguini or your choice)
1 tablespoon parsley, chopped

Steps:

  • Preheat broiler.
  • In a small bowl, combine olive oil, garlic, soy sauce, and salt. Marinate chicken breasts in mixture at room temperature for 10 to 20 minutes. Broil chicken until cooked through (10 minutes). Cut into ½ inch cubes. Set aside or refrigerate.
  • In a large saucepan, melt butter over medium heat. Add the sliced Andouille sausage, stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring frequently, until vegetables are tender (10 minutes). Add the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.
  • In a medium mixing bowl, stir together the Pickapeppa Sauce, soy sauce, and olive oil until thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables until evenly browned (4 to 5 minutes).
  • Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered medium sized saucepan over medium low heat, combine the peppers and onion, grilled chicken cubes, and the Jambalaya sauce (remove the bay leaf). Cook, stirring occasionally, until heated through, 8 to 10 minutes.
  • Transfer to a large mixing and serving bowl. Drain the pasta thoroughly, add it to the sauce, and toss well. Serve family style or in individual serving bowls, garnished with chopped parsley.

Nutrition Facts : Calories 890.5, Fat 33.5, SaturatedFat 9.7, Cholesterol 77, Sodium 2344.5, Carbohydrate 104.8, Fiber 6.7, Sugar 10.6, Protein 41.5

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