Jambalaya Pasta






Ingredients:

  • 1 lb penne
  • 4 links of andouille, cut into half moons
  • 1/2 lbs shrimp, shelled and deveined
  • 4 stalks of celery, diced
  • 2 bell peppers, diced
  • 1 medium white onion, diced
  • 5 cloves of garlic, minced
  • 1 can diced tomatoes, with juices
  • 1 tbsp tomato paste
  • 2 cups chicken broth
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • salt and pepper to taste
  • dash of cayenne
  • green onions for garnish


    Steps

  • Add andouille to a large skillet and brown over medium-high heat. Remove and reserve, but keep the grease in the pan.
  • Add onion and celery to the pan, season lightly with salt and pepper. Reduce heat to medium and sautee until the onions turn translucent.
  • Add bell peppers to the pan, season lightly with salt and pepper. Continue sauteeing until the vegetables are tender. If the pan ever gets too dry, add a drizzle of oil.
  • Meanwhile, boil the penne for about 2 minutes short of the cooking time on the package. Drain and set aside.
  • Create a well in the center of the pan, and dump in miced garlic. Fry garlic until it begins to turn golden, then stir to combine in the vegetable mixture.
  • Create another well in the center of the pan, and add the tomato paste. Toast it for a minute or two, then stir to combine.
  • Add the diced tomatoes and tomato juice. Bring the liquid to a low boil and simmer for 2 or 3 minutes.
  • Add the chicken broth and return the sausage to the pan. Add paprika, garlic powder, onion powder, and cayenne. Simmer for 15 more minutes, stirring occasionally.
  • Test for seasoning and add more salt/pepper as needed.
  • Add shrimp to the sauce and cook until opaque, roughly 1 minute.
  • Add in cooked pasta and combine well. Cook for another 2 minutes over med-high heat, or until pasta is tender.
  • Garnish with green onion and serve immediately.


    Commentary:

    The classic "using up what's in my fridge" pasta, but its good enough to make for its own sake. It's jambalaya, it's pasta, what's not to like?
    Chicken thighs would also work in this recipe, but I didn't want to overwhelm the pasta with too much meat. I also didn't want to go to the store.


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