Jambalaya with Pasta Recipe!
This Jambalaya with Pasta recipe is a delightful twist on the traditional rice-based dish, incorporating pasta into the vibrant flavors of jambalaya. It's a perfect weekday meal that combines shrimp, chicken, and sausage with a spicy, tomato-based Creole sauce, all mixed with penne pasta for a fulfilling dinner. Ideal for feeding a hungry crowd, this recipe serves 4-6 people and is sure to be a hit with both kids and adults alike.
Recipe Video
Recipe Ingredients
- 1.25 pounds about 560g Penne Pasta, cooked according to package directions
- 1 tablespoon Olive Oil
- 8 ounces 226g Large Shrimp (u-15) peeled and deveined
- 1 pound 450g Chicken Breast, boneless and cut into bite-size pieces
- 1 large Onion, chopped
- 3/4 cup about 100g Celery, chopped
- 1 ½ tablespoon 10g Creole Seasoning
- Cayenne Pepper, to taste
- 1/2 Red Bell Pepper, chopped
- 1/2 Green Bell Pepper, chopped
- 2 teaspoon Fresh Thyme, chopped (or 1 teaspoon dried)
- 2 teaspoon Fresh Tarragon, chopped
- 2 tablespoons Garlic, minced
- 1 cup 240ml Tomato Puree
- 12 ounces 340g Smoked Sausage, sliced
- 8 ounces 236ml Chicken Stock
- Salt and Pepper, to taste
- If needed add a little bit of cornstarch diluted in water
- A little Butter, for finishing
- Fresh Parsley or Scallions, for garnish
Recipe Instructions
- Begin by heating olive oil in a large pan over medium-high heat. Season the shrimp with salt and pepper, and sauté until they start to get some color. Remove the shrimp from the pan once they're partially cooked, as they'll finish cooking later.
- In the same pan, add the chopped onion, allowing it to absorb the shrimp flavors. After a minute, add the chicken pieces. Sauté until the chicken starts to brown. Add the celery, season with salt, pepper, Creole seasoning, and a dash of cayenne pepper for heat.
- Add bell peppers to the pan, and cook for a couple minutes, until they begin to soften. Add the fresh herbs, Then, incorporate the sausage, letting it release its flavors into the mix. Stir in the minced garlic, followed by the tomato puree, and sausage, mixing well.
- Pour in the chicken stock, adjusting the amount based on your preference for sauce thickness. Add the reserved shrimp and make sure the mixture is boiling. Adjust consistency to your liking with corn starch is necessary.
- Allow the mixture to simmer and reduce slightly, then add the pre-cooked penne pasta to the pan, mixing well to ensure the pasta is evenly coated with the sauce.
- Garnish the pasta jambalaya with fresh parsley or scallions. Serve hot, directly from the pan, or transfer to a serving dish. Arrange extra shrimp and a sprinkle of fresh herbs on top for a beautiful presentation.
- This Pasta Jambalaya is a wonderful way to enjoy the flavors of a classic dish with a unique pasta twist. It's a hearty, comforting meal that combines the best of both worlds: the richness of jambalaya and the satisfaction of a pasta dish. Enjoy this fusion recipe with family and friends for a memorable meal.
