Jambalaya Pasta

by Fat Daddy, Esq. on January 3, 2011

This recipe gets its inspiration from Chuck Taggart’s recipe on The Gumbo Pages. I have referenced this site before as one of my go-to places for awesome recipes. The heavy cream is optional, and as such, did not make the picture of ingredients. If you want a healthier version, omit the cream. I make it both ways, depending on how good I have been with the rest of my diet.

The finished product.

  • 2 Bell Peppers
  • 1 Yellow Onion
  • 4 Stalks of Celery
  • 4 Cloves of Garlic
  • 1 lb. Chicken
  • 1 lb. Andouille or Smoked Sausage
  • 2 Tbs. Cajun Seasoning
  • 12 oz. Tomato Paste
  • 28 oz. Diced Tomato
  • 15 oz. Tomato Sauce
  • 14 oz. Chicken Stock or Broth
  • 12 oz. Pasta, cooked (I used Ronzoni Healthy Harvest Whole Wheat Wide Noodles)
  • 1 cup Heavy Cream, optional

Chop the bell peppers, celery and onions.

In a large pot, sauté the vegetables over medium heat in a small amount of oil. In another large pot, boil some water seasoned with salt for your pasta and cook it according to the directions on the package. I didn’t include a picture because I figure you know how to boil water.

After the vegetables have started to soften, add the tomato paste, stir it in and let it cook down for a few minutes. Add minced garlic and cook for an additional minute.

Season the chicken breasts and brown them on both sides. The chicken does not need to be completely cooked at this point as it will cook further in the pot. Add the sausage to the pan to develop some color.

Add the diced tomato, chicken stock, and tomato sauce. Season with salt and black pepper to taste and two tablespoons of Cajun seasoning.

Slice the chicken and sausage into small pieces and add to the pot.

The hard work is over. Let it all simmer for a few minutes to a few hours to develop more flavor. Taste the seasonings and adjust if necessary. A splash of lemon juice will help brighten up the sauce.

The cream. This step is optional but it makes it so much better. If you do decide to go with the cream, stir it in and let it simmer for a few minutes at the end of the cooking time.

Add the cooked pasta to the pot. You did remember to cook the pasta, right? Combine the sauce and pasta and dish up a big bowl.

Garnish with a sprinkle of fresh parsley, or parsley flakes if that’s all you have lying around.

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