Spaghetti Jambalaya Pastalaya Recipes

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CAJUN PASTALAYA RECIPE



Cajun Pastalaya Recipe image

This Cajun pastalaya recipe is the perfect marriage of Cajun jambalaya and pasta. It cooks in one pot.

Provided by The Gifted Gabber

Categories     Main Course

Number Of Ingredients 8

1 package smoked sausage, sliced into half moons
1 cup green bell pepper, diced
1 cup white onion, diced
1 tbsp garlic, minced
1.5 tbsp Tony Chachere's spices (You may reduce this to 1 tbsp to reduce spice.)
1 tsp smoked paprika (or regular paprika)
12 oz rotini pasta
4 cups tomato broth (made from Knorr's Caldo de Tomate)

Steps:

  • In medium deep skillet, cook sliced sausage 3-4 minutes until browned.
  • Remove sausage to drain in colander.
  • Add diced peppers and onions to skillet with the excess oil, and saute mixture until slightly translucent.
  • Add sausage back to pan along with spices. Cook 1-2 minutes longer.
  • Add Rotini and prepared tomato broth. Bring mixture to boil over medium-high heat.
  • Reduce heat to medium and cook about 20 minutes until most of the liquid has been absorbed.
  • Garnish with parsley and a bit of Parmesan cheese.

Nutrition Facts : Calories 242 kcal, Carbohydrate 50 g, Protein 8 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 635 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta with Penne, Chicken, Shrimp and Andouille image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 24

Salt for pasta cooking water plus 3/4 teaspoon, divided
1 pound dry penne rigate
3 tablespoons olive oil, divided
1 pound peeled, deveined large shrimp
2 tablespoons plus 1 teaspoon Essence, divided, recipe follows
3/4 pound boneless, skinless chicken breast, 1-inch diced
3/4 pound andouille sausage, diced into 1/2-inch pieces
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
1/2 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and season with salt to taste. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

JAMBALAYA PASTA



Jambalaya Pasta image

Looking for an easy Cajun pasta recipe? This Jambalaya Pasta from Delish.com is the best.

Categories     Food     Recipes

Time 40m

Yield 4

Number Of Ingredients 16

1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
2 links andouille sausage, sliced crosswise
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into 1" pieces
1 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
10 oz. penne
1 (15-oz.) can diced tomatoes
4 c. low-sodium chicken broth
1/2 c. heavy cream
1 c. shredded cheddar
Freshly grated Parmesan, for serving
Chopped parsley, for serving

Steps:

  • In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.
  • Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.
  • Stir in heavy cream and cheddar until melty.
  • Serve with Parmesan and parsley.

SEAFOOD PASTA JAMBALAYA



Seafood Pasta Jambalaya image

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 27

1/2 cup butter, melted
1 cup chicken breast meat, cut into strips
16 (21/25 count) shrimp, peeled and deveined with tails removed
1/2 cup crawfish tails
1/2 cup sliced andouille sausage
1/3 cup sliced yellow onion
1/4 cup sliced red bell pepper
1/3 cup sliced green bell pepper
1/3 cup sliced zucchini
1/3 cup sliced yellow squash
1 cup diced Roma tomatoes
1 quart Andouille Cream Sauce, recipe follows
4 cups cavatappi pasta
8 tablespoons sliced green onion
1/2 teaspoon chopped parsley leaves
1 teaspoon canola oil
1 1/2 ounces yellow onion, diced
2 tablespoons chopped fresh garlic
3 ounces andouille sausage, casing removed (recommended: Sysco brand)
2/3 cup crushed tomatoes (recommended: Machacado's)
2/3 cup cold water
1/3 ounce chicken base
2 teaspoons cornstarch
1 cup heavy cream
2 teaspoons blackening seasoning
1/4 teaspoon cayenne pepper
1/5 ounces jalapeno jack cheese, grated

Steps:

  • Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
  • Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

REAL CAJUN PASTALAYA



Real Cajun Pastalaya image

This is one of our favorite "go to" meals here in our south Louisiana home. It's a modern twist on traditional jambalaya where we use pasta instead of rice. This is a basic recipe that is very versatile, so the combinations are many. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat... really, ANY pasta. The protein can be varied as well; I use rotisserie chicken because I like the flavor it gives it. You may use 1/2 pound boneless, skinless chicken breasts. NOTE: when using chicken breasts, brown them in a skillet whole and cube them after. Other proteins can be added, I usually use more than one. Our local favorites: crawfish, shrimp, and alligator work well. For sausage I use Andouille, but you can use any smoked sausage, tasso, or whatever is local for you... I've done it with kielbasa too. You can even throw some BACON in if you'd like. This dish is the epitome of "versatile." I don't think I've cooked it the same twice. Hope you enjoy it as much as we do.

Provided by Mathikaileigh

Categories     One Dish Meal

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

remove meat, chop
1/2 lb andouille sausages or 1/2 lb other sausage, cut lengthwise then sliced
1 medium onion, of choice chopped (I like Vidalia)
1 medium green bell pepper, chopped
1 tablespoon minced garlic (less if you prefer)
2 cans Rotel Tomatoes, UNDRAINED
1 cup chicken broth (or water or boullion)
2 cups penne pasta, uncooked
1 tablespoon italian seasoning
1 teaspoon cajun seasoning (Tony Chachere's, Slap Ya Mama, etc)
2 stalks green onions, sliced

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.

CAJUN PASTALAYA



Cajun Pastalaya image

My own Cajun pastalaya recipe I put together after trying 3 or 4 different local Southern Louisiana recipes. The prep/cook times may be off, as I have never timed myself. Hope y'all enjoy! Serve with crusty bread.

Provided by Bevin

Categories     Main Dish Recipes     Pasta     Shrimp

Time 1h30m

Yield 8

Number Of Ingredients 20

2 tablespoons butter
1 pound andouille sausage, sliced
1 cup finely chopped celery
1 large sweet onion (such as Vidalia®), finely chopped
1 large green bell pepper, finely chopped
3 cloves garlic, finely chopped
1 pound skinless, boneless chicken thighs, cut into bite-sized pieces
1 (28 ounce) can crushed tomatoes (such as San Marzano®)
1 teaspoon sweet paprika
1 teaspoon Creole seasoning (such as Tony Chachere's®)
¼ teaspoon cayenne pepper
2 cups chicken broth
1 (16 ounce) package penne pasta
1 pound uncooked medium shrimp, peeled and deveined
½ cup heavy whipping cream
½ bunch fresh thyme, chopped
½ bunch fresh oregano, chopped
½ bunch fresh basil, chopped
¼ cup chopped green onions
¼ cup Parmesan cheese, or to taste

Steps:

  • Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more. Add tomatoes, paprika, Creole seasoning, and cayenne pepper; bring to a simmer and cook for 10 minutes.
  • Add broth to the pot and return to a simmer. Add penne and simmer for 8 minutes. Add shrimp. Continue to simmer, stirring constantly, until pasta is tender but firm to the bite and shrimp are cooked through, about 7 minutes more.
  • Stir in cream. Stir in thyme, oregano, and basil. Cook until just heated through, 3 to 5 minutes more. Serve topped with green onions and Parmesan cheese.

Nutrition Facts : Calories 640.1 calories, Carbohydrate 53.7 g, Cholesterol 185.1 mg, Fat 31.5 g, Fiber 4.7 g, Protein 36.6 g, SaturatedFat 12.7 g, Sodium 1217.6 mg, Sugar 7.1 g

CROCK-POT JAMBALAYA-PASTALAYA



Crock-Pot Jambalaya-Pastalaya image

I have yet to try this recipe but it looks pretty good. I got it off of a website called realcajunrecipes.com. It calls for noodles but you can obviously use rice instead if you like. Posted for ZWT5

Provided by Leahs Kitchen

Categories     Gumbo

Time 4h15m

Yield 6-8 serving(s)

Number Of Ingredients 16

12 ounces boneless skinless chicken breasts, cut in 1 inch cubes
1 lb smoked sausage
2 green bell peppers, chopped
1 onion, chopped
2 celery ribs, chopped
3 garlic cloves, minced
14 ounces whole tomatoes, blended
1/3 cup tomato paste
14 ounces beef broth
1 tablespoon dried parsley
1 1/2 teaspoons dried basil
1/2 tablespoon oregano
1 tablespoon Tabasco sauce
1/2 tablespoon salt
1 lb shrimp (optional)
1 lb pasta or 3 -4 cups cooked rice

Steps:

  • In a crock-pot add all together except, bell pepper and shrimp.
  • Cook on high for 4 hours.
  • Add shrimp and bell pepper and cook an additional 30 minutes.
  • Serve over rice or combine with enough rice to the desired consistency. Instead of rice, prepare pasta and serve over it for Pastalaya.

Nutrition Facts : Calories 697.4, Fat 26.9, SaturatedFat 9.1, Cholesterol 85.1, Sodium 2419.3, Carbohydrate 68.8, Fiber 5.3, Sugar 7, Protein 43.6

SEMOLINA'S JAMBALAYA PASTA RECIPE - (4.2/5)



Semolina's Jambalaya Pasta Recipe - (4.2/5) image

Provided by á-174942

Number Of Ingredients 15

1/2 ounce corn oil
2 ounces chicken chopped
2 ounces sausage chopped
1 tablespoon chopped tasso
1/2 cup chopped bell pepper
1/2 cup chopped onion
1 tablespoon chopped fresh garlic
1/4 cup butter
6 ounces marinara sauce
Spirelli pasta
Salt to taste
Freshly-ground black pepper to taste
Cayenne pepper to taste
1 cup Gouda Provolone
1 tablespoon chopped green onion

Steps:

  • Brown chicken, sausage and tasso in corn oil over flame. Add bell pepper, onion, fresh garlic, butter and marinara sauce; simmer. Serve over spirelli pasta. Sprinkle provolone and green onion over dish as garnish. This recipe yields 4 servings.

PASTA JAMBALAYA



Pasta Jambalaya image

Categories     Garlic     Onion     Pasta     Tomato     Sausage     Shrimp     Winter     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 19

4 tablespoons olive oil
1 pound andouille sausages or other fully cooked smoked spicy sausages (such as Louisiana hot links), halved lengthwise, then thinly sliced crosswise
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 celery stalk, chopped
5 garlic cloves, chopped
2 bay leaves
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 28-ounce can crushed tomatoes with added puree
1 141/2-ounce can diced tomatoes in juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 pound farfalle (bow-tie) pasta
1 1/2 pounds uncooked large shrimp, peeled, deveined
Freshly grated Parmesan cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat. Add sausages; sauté 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.

JAMBALASTA



Jambalasta image

Try this delicious spin on Jambalaya using pasta instead of rice!

Provided by raesive

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 50m

Yield 6

Number Of Ingredients 16

3 (8 ounce) packages linguine pasta
2 tablespoons olive oil
1 onion, chopped
2 skinless, boneless chicken breasts, cut into strips
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1 tablespoon Cajun seasoning
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon Louisiana-style hot sauce
1 pound kielbasa, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

Nutrition Facts : Calories 860.2 calories, Carbohydrate 94.1 g, Cholesterol 192.2 mg, Fat 32.1 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 12.5 g, Sodium 1672.5 mg, Sugar 11.5 g

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From southernbite.com


ONE POT PASTALAYA - BUDGET BYTES
2015-02-17 Sauté for one minute, or until the garlic is soft and fragrant. Add the bag of frozen seasoning mix and sauté until heated through (3-5 minutes). Add the can of diced tomatoes (with juices), Creole seasoning, oregano, smoked paprika, thyme, freshly cracked pepper (about 20 cranks of a pepper mill), and pasta to the pot.
From budgetbytes.com


PASTALAYA RECIPE PREPPED IN JUST 10 MINUTES - I'M HUNGRY FOR THAT
2022-07-27 Instructions. Cut the smoked sausages into big chunks or slices. Heat the vegetable oil in a large non-stick pot and add the sausages. Sauté them until golden brown. Add the frozen veggies and garlic to the pot and cook for 5 more minutes. Add the diced tomatoes, creole seasoning, spices, salt, and pepper and mix.
From imhungryforthat.com


TOP 48 PASTALAYA RECIPE GONZALES LA RECIPES
Pastalaya Recipes. 1. Melt butter in a large pot over medium heat. Add sausage and cook for 2 minutes. Add celery, onion, bell pepper, and garlic; cook until soft, 5 to 7 minutes. Add chicken and cook until no longer pink inside and juices run clear, 5 to 7 minutes more.
From kenur.aeroantenna.com


CAJUN PASTALAYA - SPICY SOUTHERN KITCHEN
2022-01-05 Instructions. Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1/4 cup of the pasta liquid. Melt 1 tablespoon butter over medium-high heat in a large skillet. Season shrimp with salt and pepper and add shrimp to skillet. Sauté 2-3 minutes. Remove shrimp and set aside.
From spicysouthernkitchen.com


JAMBALAYA PASTA RECIPE – BACKYARDFORESTPARK.COM
2022-03-23 Combine the tomatoes and chicken broth in a mixing bowl. Reduce to a low heat and cook for 20 to 25 minutes, or until the penne is al dente and the liquid has been absorbed. Combine the heavy cream and cheese in a mixing bowl. Heat, stirring constantly, until the …
From backyardforestpark.com


PASTALAYA RECIPE FOR 50 | DEPORECIPE.CO
2019-08-13 Delicious Pastalaya Recipe Jambalaya Pasta The Gifted Gabber. Creamy Cajun Pastalaya Jo Cooks. Spaghetti Squash Jambalaya Good Cheap Eats. 10 Best En Celery Pasta Recipes Yummly. One Pot Pastalaya Recipe On Food52. Cajun Pastalaya With Smoked Andouille En Sausage. Pasta jambalaya pastalaya pastalaya louisiana cookin cajun …
From deporecipe.co


PASTALAYA • CHEF ELIANA
2018-12-04 Ingredients. 1 lb. boneless, skinless chicken breast, cubed; 1 lb. andouille sausage, Cut into 1/2-inch rounds; 2 tbsp. butter; 2 c. Trinity (chopped mixture of onions, bell peppers, and celery in a 2-1-1 ratio.)
From chefeliana.com


CREAMY CAJUN PASTALAYA - JO COOKS
2020-10-03 Cook the pasta according to package instructions. Season the shrimp with about 1/2 tbsp of the cajun seasoning and set aside. In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp.
From jocooks.com


CREAMY ONE-POT JAMBALAYA PASTA | TONY CHACHERE'S
Add the onions and peppers and cook until soft – 3 to 5 minutes. Add the garlic and cook for 1 minute. Add the chicken broth and canned tomatoes with the juice. Stir to combine. Break the pasta in half and add into the pan, pressing it into the liquid. Add the chicken and sausage back to the pan on top of the pasta. Cover and simmer for 5 ...
From tonychachere.com


JAMBALAYA PASTA RECIPE - COOKIST.COM
Sauté onions and bell peppers for 5 to 7 minutes, until softened. Mix in the sausages and sauté until browned. Stir in the garlic and cook for 1 minute, until fragrant. Mix in the chicken. Add the Cajun seasoning, salt, and pepper. Cook for 8 to 10 …
From cookist.com


PASTALAYA | FIRST...YOU HAVE A BEER
2022-08-09 Reduce the heat and simmer for 10 minutes, uncovered. As the stock simmers, taste for seasoning and make adjustments as needed. After 10 minutes, increase the heat to a slight boil. Break the spaghetti in half and add it to the stock. Mix well, making sure to that all the pasta has touched the stock.
From sweetdaddy-d.com


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