Pasta Jambalaya Recipe
Just plain healthy recipe...
This Pasta Jambalaya is a Louisiana Creole dish of Spanish and French origin. The list of ingredients looks long, but it all comes together beautifully.
8 ouncespenne pasta
2 tablespoons butter
6 ounces uncooked boneless chicken breast, sliced
12 ounces shrimp (21 to 25) peeled and deveined
4 ounces thinly sliced andouille sausage
1 tablespoon chopped garlic
1/4 cup chopped scallions
1/4 cup chopped green bell peppers
1/4 cup chopped red bell peppers
1/2 cup chopped onion
1/2 cupchopped tomatoes
1/2 cup ground black pepper
1/4 cup cayenne pepper
1/4 cup thyme leaves
1/4 cup oregano leaves
1/2 teaspoon paprika
1 tablespoon tomato paste
1 cup chicken broth, skimmed of fat
2 tablespoons chopped parsley
Cook pasta according to package directions; drain.
Melt 2 tablespoons margarine in a large saute pan over medium-high heat and add chicken and shrimp. When chicken and shrimp are partially cooked, add sausage, garlic, chopped vegetables, salt, black and cayenne peppers, thyme, oregano and paprika.
Cook for several minutes until vegetables are partially cooked.
Add tomato paste and stock. Bring to a boil and reduce until sauce is fairly thick.
Remove the parsley and the two cooked pastas and mix thoroughly or pour sauce directly over the hot pasta.