Pasta Jambalaya is deeply flavorful with just the right amount of cajun spicy goodness, and is even better when prepared ahead and stashed in the fridge for a day or two, without the pasta (prepare the pasta fresh as the jambalaya reheats).
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings
- 8 ounces pasta penne rigata is nice
- 1 tablespoon olive oil
- 8 ounces Andouille sausage sliced
- 1/2 medium onion diced
- 1 small green bell pepper diced
- 1 small red bell pepper diced
- 2 ribs celery diced
- 1/4 cup white wine
- 1 tablespoon butter
- 1 tablespoon flour
- 2 teaspoons Creole seasoning up to 1 tablespoon
- 2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 14 ounce can diced or crushed tomatoes
- 1 cup chicken broth
- 1/2 pound shrimp peeled and deveined
- 1 heaping cup chopped cooked chicken
- Minced flat-leaf parsley for garnish
Prepare pasta according to package directions; drain, and set aside.
In a large skillet or sauteuse, heat the oil over medium until shimmering. Add the sausage, and cook until the edges begin to brown.
Stir in the onions, peppers, and celery and saute until softened. Pour the wine over the veggies and continue sauteing until the wine has reduced.
Add the butter to the pan, and then sprinkle the flour, Creole seasoning, paprika, and salt over everything, and stir until thickened. Add the tomatoes with their liquid. Stir until completely mixed. The liquid should thicken up again.
Pour in about 1/2 cup of the broth, along with the shrimp. Stir until the shrimp is cooked through, opaque, pink, and plump, and then add the chicken.
Add more broth in small amounts, until the jambalaya is saucy (but not soupy). Taste, and add salt as needed.
Gently stir in the pasta until coated with the sauce.
Garnish with the parsley, and serve immediately.