This Pastalaya - a.k.a. jambalaya pasta - is packed with all of the rich deep flavors you love in jambalaya, including sausage, chicken, and shrimp in a spicy tomato sauce with onion, bell pepper, and celery.
Course Main Course
Cuisine American
Keyword Creole Jambalaya Pasta, Pastalaya
Prep Time 15 minutesminutes
Cook Time 40 minutesminutes
Total Time 55 minutesminutes
Servings 8servings
Calories 545kcal
Author Michelle
Ingredients
3tablespoonsolive oildivided
2boneless skinless chicken breast(about 1 pound) cut into bite-sized pieces
1poundandouille sausagethinly sliced into rounds
3bell pepperscored and diced
2celery ribsdiced
1jalapenoseeded and finely chopped
1medium oniondiced
5garlic clovesminced
1can (14 ounces) crushed tomatoes
4cupschicken stock
2tablespoonsCajun or Creole seasoning(we love Tony Chachere's)
1teaspoondried thyme
¼teaspooncayenne pepperor to taste
12ouncesuncooked linguine pasta
1poundraw shrimppeeled and deveined
Salt and pepper to taste
Instructions
Heat 1 tablespoon oil in a stock pot (or a very large, deep sauté pan) over medium-high heat.
Add the chicken and sausage and sauté for 5-7 minutes, stirring occasionally, until the chicken is cooked through and the sausage is lightly browned. Transfer to a clean plate and set aside.
Add the remaining 2 tablespoons oil to the stock pot. Add bell peppers, celery, jalapeño, onion and garlic. Sauté for 6 minutes, stirring occasionally, until the onions are softened.
Add the crushed tomatoes, chicken stock, Cajun seasoning, thyme, and cayenne, and stir to combine.
Continue cooking until the mixture reaches a boil. Then reduce heat to medium-low.
Add linguine. Stir to combine.
Cover and simmer for about 11-16 minutes, or until the pasta is nearly cooked through, stirring every 5 minutes or so along the way so that it does not burn.
Add the shrimp, and stir to combine. Continue to simmer, stirring occasionally, until the shrimp are cooked through and pink.
Stir in the chicken and sausage.
Taste and season the jambalaya pasta with salt, pepper, and additional Cajun seasoning if needed. Remove from heat.
Serve warm.
Video
Notes
Storage: Store in an airtight container in the refrigerator for up to 5 days. As it sits, the pasta will continue to absorb liquid from the sauce and develop a more intense flavor and spice.
Freezer Directions: Allow to cool to room temperature. Transfer to a freezer bag or container. Freeze for up to 3 to 6 months. Thaw overnight in the refrigerator. Reheat in a large pot until heated through.