Jambalaya Pasta
This easy Jambalaya pasta dish is so delicious and packed with flavor. The sauce is made with a sofrito base, seasoning, and tomatoes. It's got shrimp, chicken, and andouille sausage, and it's amazing!
Servings: 4 people
Ingredients
- ½ pound linguini
- ½ pound andouille sausage, sliced
- 2 small chicken breasts, cut into ½ inch cubes
- ½ pound shrimp, deveined
- 1 cup diced celery
- ½ cup diced onions
- 1 green bell pepper, seeded and diced
- 3 cloves fresh garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (it’s spicy) (plus more to make it spicier)
- 1 (14 oz) can crushed tomatoes
- Salt and pepper to taste
- Olive oil for pan
- Chopped Italian parsley for garnish
Instructions
- Cook the linguini according to package directions. Drain and set aside.
- Season the cubed chicken with about ½ teaspoon of salt and a few grinds of black pepper.
- On a large deep skillet, heat 1 tablespoon of olive oil over medium high heat. Cook the chicken on all sides until fully cooked through, about 8 minutes total. Transfer to a plate and set aside.
- On the same skillet, add a few more drizzles of olive oil if needed, and cook the shrimp and the andouille sausage for about 2-3 minutes per side until the shrimp is fully cooked through and the sausage is golden brown. Transfer to a plate and set aside.
- On the same skillet, heat another tablespoon of olive oil over medium heat. Cook the diced celery, onions, and bell pepper for about 8 minutes until softened, stirring occasionally. Add the minced garlic and cook another 2 minutes until fragrant.
- Add the tomato paste, Old Bay seasoning, and cayenne pepper, and stir to coat the vegetables. Add crushed tomatoes and stir. Season with salt and pepper to taste. Bring to a boil and then reduce heat to a low simmer for about 5 minutes (covered) to allow the flavors to come together. Note: if you want it less spicy, use less cayenne pepper.
- Return the cooked chicken, shrimp, sausage, as well as the cooked (and drained) linguini to the pan. Toss to combine. If needed, season with more salt and pepper.
- Garnish with chopped parsley. Serve and enjoy!
Notes
- Special equipment: large deep skillet with lid.
- Prep ahead: the vegetables can be diced in advance. Also, if needed, you can make the sauce base in advance (steps 5 and 6) in advance and keep it in the fridge for up to 2 days.
- Store any leftovers in the fridge for up to 3 days.