Jambalaya Pasta

Trust me - it’s so worth the prep time. Spicy and fabulous!

Ingredients
• Jambalaya Sauce (see recipe below)
• Caribbean peppers and onions (see recipe below)
• 2 boneless, skinless chicken breasts (about 5 oz each), rubbed with blackened or cajun seasoning
• 1 pound medium-sized peeled and deveined shrimp, remove tails and marinate in Thai chili sauce at least 30 minutes
• 1 pound dry linguini (or 2 lbs fresh)
• 1/2 tsp salt

Directions
1. Prepare jambalaya sauce and Caribbean peppers and onions.

2. Grill blackened chicken (5-6 minutes per side) and shrimp (until pink). Cube chicken into 3/4 inch cuts. Cover and chill chicken and shrimp in refrigerator until ready to use.
3. To assemble: In medium-sized covered saucepan over med-low heat, combine jambalaya sauce, Caribbean peppers and onions, shrimp, and the chicken cubes. Cook, stirring occasionally, until heated through, 8-10 minutes. Transfer to a large mixing bowl.
4. Bring large pot of salted water to a rapid boil. Add pasta, and cook until al dente, 5-6 minutes for dry pasta (about 3 minutes for fresh)
5. Drain linguine well, add it to sauce and toss well. Serve family style or in individual serving bowls.

Notes
Serves 8-10

Jambalaya Sauce
• 2 Tbsp unsalted butter
• 1/2 lb Kielbasa Sausage, cut into slices
• 1 med onion, diced
• 1 med green bell pepper, diced
• 1 Tbsp minced garlic
• 2 1/2 cups chicken stock
• 1 cup canned crushed tomatoes
• 3 oz canned tomato paste (1/2 small can)
• 2 Tbsp soy sauce
• 1/2 tsp salt
• 1/2 tsp cayenne pepper
• 1/2 tsp dried rubbed sage
• 1/2 tsp dried thyme
• 1/4 tsp ground cumin
• 1/4 tsp ground white pepper
• 1 bay leaf

In large saucepan over low heat, melt butter. Add sausage and cook, stirring occasionally, for 12 minutes. Add onion, peppers, and garlic. Cook, stirring frequently, for 10 minutes. Add remaining ingredients and stir well, then bring to a boil. Reduce heat and simmer 30 minutes. Remove bay leaf before using.

Caribbean peppers and onions
• 1/4 cup Thai chili sauce
• 1 Tbsp soy sauce
• 1 Tbsp olive oil
• 1 med red bell pepper, cut into 1 inch squares
• 1 med yellow bell pepper, cut into 1 inch squares
• 1 sm red onion, cut into 1 inch squares

In medium-sized mixing bowl, stire together the chili sauce, soy sauce and olive oil until well combined.
Preheat a skillet. Toss peppers and onion with sauce until well coated. Saute vegetables in a single layer, using a spatula to turn occasionallly, until evenly browned, 4-6 minutes.

Related Posts

• No Related Post

© 2008 Mai Recipes