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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pasta Jambalaya Recipe

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This recipe for Pasta Jambalaya, by , is from Our Family Favourites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Laura Kirkpatrick

Category:
Category:

Ingredients:  
Ingredients:  
8 ounces pasta (penne rigata is nice)
1 tbsp olive oil
8 ounces sausage, sliced
1/2 medium onion, diced
1 small green bell pepper, diced
1 small red bell pepper, diced
2 ribs celery, diced
1 tbsp butter
1 tbsp flour
2 tsp Creole seasoning or some kind of seasoning
2 tsp smoked paprika
1 tsp kosher salt
14 ounces can diced or crushed tomatoes
1 cup chicken broth
1/2 pound shrimp, peeled and deveined
1 heaping cup choppend, cooked chicken

Directions:
Directions:
Prepare pasta according to package directions; drain and set aside
In a large skillet heat the oil over medium until shimmering. Add the sausage, and cook until edges begin to brown
Stir in the onions, peppers, and celery and saute until softened. Pour some chicken broth over the veggies and continue sauteing until the veggies are cooked
Add the butter to the pan, sprinkle the flour, seasoning, paprika and salt over everything and stir until thickened. Add the tomatoes with their liquid. Stir until completely mixed. The liquid should thicken up again
Pour in about 1/2 cup of the broth, along with the shrimp. Stir until the shrimp is cooked through, opaque, pink and plump, and then add the chicken
Add more broth in small amounts, until the jambalaya is saucy (but not soupy). Taste, and add salt as needed
Gently stir in the pasta until coated with the sauce
Serve immediately

Number Of Servings:
Number Of Servings:
6 servings
Preparation Time:
Preparation Time:
15 Minutes, Cook Time 25 Minutes
Personal Notes:
Personal Notes:
Pasta Jambalaya is deeply flavourful with just the right amount of cajun spicy goodness, and is even better when prepared ahead and stashed in the fridge for a day or two, without the pasta (prepare the pasta fresh as the jambalaya reheats). Enjoy!

 

 

 

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