Recipe: Hearty Jambalaya Pasta

JambalayaPasta

By Jacquelyn Prater. The most interesting food is the kind that plays with textures, flavors and a touch of heat. I've adapted this meal from several different recipes, including one from Emeril Lagasse. I love the mix of proteins and using pasta in place of rice. All together, this dish is a great weeknight meal with a bit of kick!

Ingredients

  • 2 chicken breasts, diced
  • 1/2 lb. of smoked sausage, like andouille, sliced into rounds
  • 1/2 lb. of shrimp, peeled, deveined and if frozen, thawed
  • 1 lb. penne or bowtie pasta
  • 2 green bell peppers, diced
  • 1 yellow onion, diced
  • 1 15oz. can of diced or crushed tomatoes
  • Cajun spice blend, or an even mix of cayenne, paprika, and salt
  • 1 cup of heavy cream
  • parmesan for sprinkling

Instructions

  1. In separate bowls, toss the chicken and the shrimp with some of the cajun blend, enough to coat the proteins.
  2. Boil water in pot and cook pasta according to package directions.
  3. In a large saute pan or dutch oven, heat 2 tbsp of oil on medium high. Once hot, cook the chicken until it browns.
  4. Add the onion and bell pepper and cook for about 3 minutes. Add the seasoned shrimp and cook until just barely pink.
  5. Add the tomatoes and sausage and bring to a simmer. Simmer for about 5 minutes, or until chicken is fully cooked. Add the cooked pasta and one ladle of the pasta water.
  6. Stir to combine, then add the cream. Check the seasoning. If needed add more cajun spice or serve.
  7. Sprinkle with parmesan cheese and serve.