One Pot Jambalaya Pasta

Get your Cajun on with this simple One Pot Jambalaya Pasta. Chook, sausage, shrimp, greens and actual Louisiana flavor layered over linguine and topped with sparkling herbs. It’s quick, clean, and jam packed with flavor.

Cajun seasoning makes it feasible to have a scrumptious one pot jambalaya pasta dish with all of the deep flavors you’re yearning in only half-hour!

One Pot Jambalaya Pasta
One Pot Jambalaya Pasta

Historically, Jambalaya is served with rice, but I choose it with pasta. You may, of course, prefer to have it with rice as an alternative. 

You could additionally sub out the sort of pasta. I really like linguine, however you would possibly select a thicker pasta like fettuccine or bucatini or a thinner noodle like an angel hair. 

If you are carb free, you can without a doubt serve this with riced cauliflower or zoodles. You may without difficulty make the call primarily based for your possibilities.

One Pot Jambalaya Pasta

INGREDIENTS :

  • 2 tbsp vegetable oil
  • 1 yellow onion diced
  • 2 celery stalks sliced
  • 1 red bell diced
  • 1 pound Andouille smoked sausage, sliced
  • 4½ cups low sodium chicken broth
  • 1½ cups tomato pasta sauce
  • 2 tbsp tomato paste
  • 1 green bell pepper, diced
  • 1 pound chicken breasts, cut into cubes
  • 1 tbsp Cajun seasoning, use less if you don’t like it spicy
  • 1 tbsp garlic powder
  • ½ tbsp onion powder
  • ½ tbsp sweet or smoked paprika
  • salt and pepper, to taste
  • 1 pound dry linguine
  • 1 pound raw shrimp, peeled and deveined, tails removed
  • chopped fresh parsley or cilantro, to garnish

INSTRUCTIONS :

  1. Heat oil in a dutch oven or large stockpot over medium heat.
  2. Add onions, celery, and bell peppers; cook for 1 minute.
  3. Stir in cubed chicken and continue to cook, stirring frequently, for 4 minutes, or until chicken is no longer pink.
  4. Stir in sausage slices and cook for 1 minute.
  5. Add chicken broth and stir; add tomato sauce, tomato paste and stir to combine.
  6. Season with Cajun seasoning, garlic powder, onion powder, sweet paprika, salt, and pepper.
  7. Add linguine and bring mixture to a boil, stirring occasionally.
  8. Reduce heat to a simmer and continue to cook for 15 minutes, stirring often to prevent sticking.
  9. Add shrimp and stir to combine; continue to cook for 10 to 12 more minutes, or until linguine is soft and shrimp is cooked through. Stir frequently.
  10. Remove from heat.
  11. Garnish with parsley or cilantro, and serve.

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