JAMBALAYA PASTA
Leave the take-out menu and make this delicious restaurant-quality cajun jambalaya pasta with chicken, sausage, and shrimps. It comes together in about 30 minutes!
Provided by Lola Osinkolu
Categories Main Course
Number Of Ingredients 19
Steps:
- Cook pasta until al dente, drain but do not rinse. set aside
- Lightly season the chicken and shrimp (separately) with the cajun seasoning.
- Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
- Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
- Add andouille sausage and brown on both sides.
- Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
- Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
- Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
- Garnish with parsley if desired.
JAMBALAYA PASTA
Steps:
- In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.
- Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.
- Stir in heavy cream and cheddar until melty.
- Serve with Parmesan and parsley.
PASTA JAMBALAYA
Make and share this Pasta Jambalaya recipe from Food.com.
Provided by Bev I Am
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat.
- Add sausages; saute until light brown, 5 minutes.
- Using slotted spoon, transfer sausages to paper towels.
- Pour drippings from pot; discard.
- Add remaining 2 tablespoons oil to pot and heat over medium heat.
- Stir in onion and next 9 ingredients.
- Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
- Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
- Reduce heat, cover and simmer 15 minutes to blend flavors.
- Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
- Season to taste with salt and pepper.
- Discard bay leaves.
- Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
- Remove from heat.
- Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
- Drain pasta and shrimp; return to pot.
- Add sauce and toss to blend.
- Transfer to bowl.
- Serve, passing Parmesan cheese separately.
Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5
JAMBALAYA SPAGHETTI
Make and share this Jambalaya Spaghetti recipe from Food.com.
Provided by Boomette
Categories Spaghetti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
- In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
- In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.
Nutrition Facts : Calories 689.5, Fat 20, SaturatedFat 4.2, Cholesterol 211.3, Sodium 2013.1, Carbohydrate 83.6, Fiber 7.3, Sugar 12, Protein 44.1
PASTA JAMBALAYA
This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon.
Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 1397mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.
JAMBALASTA
Try this delicious spin on Jambalaya using pasta instead of rice!
Provided by raesive
Categories Meat and Poultry Recipes Pork Sausage
Time 50m
Yield 6
Number Of Ingredients 16
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
- Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
Nutrition Facts : Calories 860.2 calories, Carbohydrate 94.1 g, Cholesterol 192.2 mg, Fat 32.1 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 12.5 g, Sodium 1672.5 mg, Sugar 11.5 g
PASTA JAMBALAYA
Provided by Elizabeth Heiskell
Categories main-dish
Time 30m
Yield 6 servings
Number Of Ingredients 16
Steps:
- Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
- Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
- Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.
JAMBALAYA
Spicy jambalaya with chicken and andouille sausage.
Provided by Terri
Categories Soups, Stews and Chili Recipes Stews Jambalaya Recipes
Time 1h5m
Yield 6
Number Of Ingredients 17
Steps:
- Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
- In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
- Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 42.4 g, Cholesterol 73.1 mg, Fat 19.8 g, Fiber 3 g, Protein 28.1 g, SaturatedFat 5.7 g, Sodium 1632.7 mg, Sugar 2 g
JAMBALAYA PASTA
My husband liked this dish at a restaurant, so we decided to re-create it at home. Guests frequently comment on how appetizing it looks and how great it tastes.-Christy Leonhard, Durham, North Carolina
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In a large skillet, saute the onion, peppers and celery in butter until tender. Stir in the tomatoes, broth, mushrooms and seasonings. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes. , Meanwhile, cook pasta according to package directions. Add chicken to tomato mixture; heat through. Drain pasta; add to chicken mixture. Discard bay leaves.
Nutrition Facts :
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