Pasta Jambalaya
Pasta Jambalaya
Ingredients
For the Jambalaya Mix
- 12 ounces smoked beef sausage, sliced into 1/2-inch rounds
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 2 teaspoons garlic, minced
- 1 tablespoon roasted garlic paste
- 1 can roasted diced tomatoes, 14.5 ounces, undrained
- 1/4 cup tomato paste
- 2 cups chicken broth
- 2 tablespoons heavy cream, optional
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup green onions, sliced, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon roasted garlic powder
- 1 teaspoon Old Bay seasoning, for shrimp
- 2 tablespoons olive oil
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the sliced smoked beef sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
⏱️ 7 min
- 2
Add the chicken tenderloin pieces to the same pot and cook until browned and cooked through, about 5-8 minutes. Remove the chicken from the pot and set aside.
⏱️ 8 min
- 3
Season the shrimp with Old Bay seasoning. Add the remaining 1 tablespoon of olive oil to the pot. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the pot and set aside.
⏱️ 5 min
- 4
Reduce the heat to medium. Add the diced onion, celery, green bell pepper, yellow bell pepper, and red bell pepper to the pot. Sauté for 8-10 minutes, until the vegetables are softened.
⏱️ 10 min
- 5
Stir in the minced garlic and roasted garlic paste. Cook for 1 minute until fragrant.
⏱️ 1 min
- 6
Add the roasted diced tomatoes (undrained), tomato paste, chicken broth, Cajun seasoning, smoked paprika, garlic powder, Slap Ya Mama seasoning, Italian herb seasoning, and roasted garlic powder to the pot. Stir well to combine. Bring the mixture to a simmer.
⏱️ 5 min
- 7
Return the cooked sausage and chicken to the pot. Stir in the optional heavy cream, if using. Simmer the jambalaya mixture for 10-15 minutes, allowing the flavors to meld. For a thicker sauce, add more tomato paste and less chicken broth.
⏱️ 15 min
- 8
While the jambalaya simmers, cook the linguine according to package directions in a separate pot of generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining the noodles.
⏱️ 10 min
- 9
Once the jambalaya has simmered, stir in the cooked shrimp, fresh lemon juice, and sliced green onions. Add the drained linguine directly into the jambalaya mixture.
⏱️ 2 min
- 10
Using tongs, thoroughly mix the noodles into the jambalaya until they are fully coated with the sauce. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min
- 11
Serve the Pasta Jambalaya hot, garnished generously with fresh chopped parsley and additional green onions, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Pasta Jambalaya
For the Jambalaya Mix
- 12 ounces smoked beef sausage, sliced into 1/2-inch rounds
- 1 pound chicken tenderloins, cut into 1-inch pieces
- 1 pound shrimp, peeled and deveined
- 1 green bell pepper, diced
- 1 yellow bell pepper, diced
- 1 red bell pepper, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 2 teaspoons garlic, minced
- 1 tablespoon roasted garlic paste
- 1 can roasted diced tomatoes, 14.5 ounces, undrained
- 1/4 cup tomato paste
- 2 cups chicken broth
- 2 tablespoons heavy cream, optional
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup green onions, sliced, plus more for garnish
- 1/4 cup fresh parsley, chopped, plus more for garnish
- 2 teaspoons Cajun seasoning
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Slap Ya Mama seasoning
- 1 teaspoon Italian herb seasoning
- 1/2 teaspoon roasted garlic powder
- 1 teaspoon Old Bay seasoning, for shrimp
- 2 tablespoons olive oil
For the Pasta
- 12 ounces linguine
- 1 tablespoon salt, for pasta water
Instructions
- 1
Heat 1 tablespoon of olive oil in a large Dutch oven or pot over medium-high heat. Add the sliced smoked beef sausage and cook until browned, about 5-7 minutes. Remove the sausage from the pot and set aside.
⏱️ 7 min - 2
Add the chicken tenderloin pieces to the same pot and cook until browned and cooked through, about 5-8 minutes. Remove the chicken from the pot and set aside.
⏱️ 8 min - 3
Season the shrimp with Old Bay seasoning. Add the remaining 1 tablespoon of olive oil to the pot. Add the seasoned shrimp and cook for 2-3 minutes per side, until pink and opaque. Remove the shrimp from the pot and set aside.
⏱️ 5 min - 4
Reduce the heat to medium. Add the diced onion, celery, green bell pepper, yellow bell pepper, and red bell pepper to the pot. Sauté for 8-10 minutes, until the vegetables are softened.
⏱️ 10 min - 5
Stir in the minced garlic and roasted garlic paste. Cook for 1 minute until fragrant.
⏱️ 1 min - 6
Add the roasted diced tomatoes (undrained), tomato paste, chicken broth, Cajun seasoning, smoked paprika, garlic powder, Slap Ya Mama seasoning, Italian herb seasoning, and roasted garlic powder to the pot. Stir well to combine. Bring the mixture to a simmer.
⏱️ 5 min - 7
Return the cooked sausage and chicken to the pot. Stir in the optional heavy cream, if using. Simmer the jambalaya mixture for 10-15 minutes, allowing the flavors to meld. For a thicker sauce, add more tomato paste and less chicken broth.
⏱️ 15 min - 8
While the jambalaya simmers, cook the linguine according to package directions in a separate pot of generously salted boiling water until al dente. Reserve 1 cup of pasta water before draining the noodles.
⏱️ 10 min - 9
Once the jambalaya has simmered, stir in the cooked shrimp, fresh lemon juice, and sliced green onions. Add the drained linguine directly into the jambalaya mixture.
⏱️ 2 min - 10
Using tongs, thoroughly mix the noodles into the jambalaya until they are fully coated with the sauce. If the sauce is too thick, add some of the reserved pasta water, 1/4 cup at a time, until the desired consistency is reached.
⏱️ 3 min - 11
Serve the Pasta Jambalaya hot, garnished generously with fresh chopped parsley and additional green onions, if desired.
⏱️ 1 min