Go Back
Print

Creole Jambalaya Pasta

All the fun of a kicky a Creole Jambalaya mix of chicken, sausage, shrimp, spices and veggies, but this time served over pasta! Feel free to switch up the carb as you desire.
Course Main Course
Cuisine Creole
Keyword andouille sausage, chicken, creole, jambalaya, pasta, shrimp
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4

Ingredients

  • 2 tbsp olive oil
  • 1/2 lb Andouille Chorizo or other dry cured sausage, cut into 1/4 inch slices
  • 1 lb chicken skinless breast or thigh, cubed
  • kosher salt
  • black pepper
  • 1 cup diced onion white or yellow
  • 1 large green bell pepper diced
  • 1 small red bell pepper diced
  • 2 celery ribs diced
  • 3 garlic cloves minced
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 1/2 tsp paprika
  • 1/4 tsp cayenne pepper
  • 1 tbsp tomato paste
  • 1/4 tsp hot pepper sauce of choice
  • 1/4 tsp Worcestershire sauce
  • 1 398 ml can of diced tomatoes or 14 oz
  • 1/2 cup water more if needed at the end
  • 1/2 lb large shrimp shelled and deveined
  • 6 oz pasta like penne or rigatoni
  • chopped parsley for garnish

Instructions

  1. Heat a large skillet or sauce pan over medium high heat. Warm the olive oil.
  2. Add the sausage slices and sauté till nicely browned on both sides. Transfer with a slotted spoon to a bowl.
  3. Add the cubed chicken into the skillet. The remaining fat from the sausage will flavour the chicken pieces as you brown them on all sides. Add them to the sausage slices in the bowl.
  4. Add the onion, peppers, and celery to the skillet, adding a bit more oil if needed.
  5. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant, about 30 seconds.
  6. Add the thyme, oregano, paprika, cayenne pepper and stir through the veggies for 30 seconds.
  7. Reduce the heat to medium. Stir in the tomato paste, hot pepper sauce and Worcestershire sauce and cook for 1 minute.
  8. Stir in the diced tomatoes and the water. Cover and simmer on low for 20 minutes.
  9. Meanwhile bring a large pot of salted water to a boil and prep your pasta. Cook the pasta till pleasantly al dente, as per the package instructions.
  10. Alternatively, prep your rice, polenta or mashed potatoes.
  11. Place the shrimp on top of the Jambalaya mixture and cover with lid. Allow to simmer until the shrimp are cooked through and pink (about 4-6 minutes, depending on the size/thickness of the shrimp being used).
  12. If needed, remove the shrimp and reduce the sauce a bit more if it is too thin for your liking. If it is too thick for your liking, just thin with a bit of water. Re-season with salt, pepper and any spices as you desire.
  13. Serve the pasta on a large platter with the sauce on top. Or alternatively, just serve in individual bowls with pasta topped with Jambayala.
  14. Garnish with chopped parsley.