Cajun Jambalaya Pasta Recipe 435

EASY CAJUN JAMBALAYA PASTA

Steps:

• In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
• In a large skillet or a cast iron skillet add the canola oil on high heat.
• In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
• Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
• Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
• Garnish with parsley and leftover minced bell peppers if desired.

PASTA JAMBALAYA

Steps:

• Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
• Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
• Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

EASY CAJUN JAMBALAYA

Steps:

• Heat oil in a large pot over medium high heat. Saute chicken and kielbasa until lightly browned, about 5 minutes. Stir in onion, bell pepper, celery and garlic. Season with cayenne, onion powder, salt and pepper. Cook 5 minutes, or until onion is tender and translucent. Add rice, then stir in chicken stock and bay leaves. Bring to a boil, then reduce heat, cover, and simmer 20 minutes, or until rice is tender. Stir in the Worcestershire sauce and hot pepper sauce.

PASTA JAMBALAYA

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat.
• Add sausages; saute until light brown, 5 minutes.
• Using slotted spoon, transfer sausages to paper towels.
• Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat.
• Stir in onion and next 9 ingredients.
• Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
• Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.
• Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
• Season to taste with salt and pepper.
• Discard bay leaves.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Remove from heat.
• Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
• Drain pasta and shrimp; return to pot.
• Add sauce and toss to blend.
• Transfer to bowl.
• Serve, passing Parmesan cheese separately.

CAJUN JAMBALAYA PASTA RECIPE - (4.3/5)

Steps:

• Prep all the vegetables and sausage; set aside. Drain the tomatoes in a colander set over a large mixing bowl; reserve the juice. Set aside. Heat olive oil in a large skillet or pot that has a cover over medium-high heat; then add the chicken and cook 1 to 2 minutes on each side, just until no longer pink (it will finish cooking later). Remove chicken from skillet. Reheat skillet, then add the sliced sausage and cook until lightly browned. Remove and drain well on paper towels. Reheat the skillet, then add the onion and bell peppers (add a little more oil if needed) and sprinkle lightly with salt and pepper; reduce the heat to medium and saute just until veggies are crisp tender, stirring frequently. (They will finish cooking later). Add the garlic and cook and stir for 1 more minute. Remove skillet from heat but do not turn the burner off. Cut the chicken into bite-sized pieces and return to the skillet along with the browned sausage, canned tomatoes (reserve the juice), and all the seasonings; set back on burner and heat the mixture through over medium high heat, stirring frequently. Add the reserved tomato juice (I had about 1 cup), chicken broth, and heavy cream, stirring to mix. Stir in the uncooked pasta and bring to a boil; then cover the skillet, reduce heat to medium/medium-low and cook for 15 minutes, or until the pasta is tender and most of the liquid has cooked out. (It should have a little liquid left, the pasta will absorb it). Garnish with a little parsley or chopped green onion and serve hot with corn and buttered, toasted French bread.

REAL CAJUN PASTALAYA

Steps:

• In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
• After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
• Add garlic and cook a few more minutes.
• Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
• Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
• Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.