Jambalaya Pasta
A flavorful and easy dish that combines pasta with shrimp, chicken, and sausage in a spicy tomato sauce.
Ingredients
- 1/2 pound linguini pasta
- 1/2 pound andouille sausage (sliced)
- 2 small chicken breasts (cut into half-inch cubes)
- 1/2 pound shrimp (deveined)
- 1 cup diced celery
- 1/2 cup diced onions
- 3 cloves fresh garlic (minced)
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (adjust to taste for spice)
- 1 14-ounce can crushed tomatoes
- Salt and pepper to taste
- Olive oil for cooking
- Chopped Italian parsley for garnish
Instructions
- Cook the linguini according to package directions until al dente. Drain and set aside to keep warm.
- Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
- In the same skillet, add more olive oil if necessary. Cook the shrimp and sausage for 2-3 minutes per side until cooked through. Remove and set aside with the chicken.
- Reduce heat to medium, add olive oil, and cook the celery, onions, and bell pepper for about 8 minutes until softened. Then add garlic and cook for another 2 minutes.
- Stir in the tomato paste, Old Bay seasoning, and cayenne pepper. Add the crushed tomatoes, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 5 minutes.
- Return the chicken, shrimp, and sausage to the skillet. Add the cooked linguini and toss to combine. Adjust seasoning as needed and garnish with chopped parsley.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of water or broth if needed.