Jambalaya Pasta
This jambalaya pasta has all of the flavors of the classic rice dish in a hearty, spicy meal.
Servings: 4 to 6
Ingredients
- 2 tablespoons creole seasoning divided use
- 12 ounces large shrimp peeled and deveined, tails removed
- 8 ounces penne pasta (or pasta of choice)
- 1 tablespoon olive oil plus more as needed
- 9 ounces smoked andouille sausage sliced on the bias
- 1 medium yellow onion chopped
- 1 rib celery chopped
- 1 green bell pepper diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 28 ounces crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken stock or seafood stock
- 1/4 teaspoon crushed red pepper or to taste
- 1/2 cup heavy cream
- Fine sea salt and ground black pepper to taste
- Grated parmesan cheese for garnish, optional
- Chopped fresh parsley for garnish, optional
Instructions
- In a medium-sized bowl, combine the shrimp with 1 tablespoon of creole seasoning and set aside.2 tablespoons creole seasoning, 12 ounces large shrimp
- In a large pot of salted boiling water, cook the penne to al dente according to package instructions. Drain and briefly rinse to prevent sticking.8 ounces penne pasta
- Add the olive oil to a large saucepan or dutch oven set over medium heat. Add the shrimp and cook for 1 1/2 - 2 minutes per side, or until just cooked through. Transfer to a plate.1 tablespoon olive oil
- Add the sausage to the pan and brown on both sides, 3-5 minutes. If the bottom of the pan starts getting too brown and looks like it might burn, add a splash of water and use a spatula to scrape up the brown bits, stirring them to coat the sausage.9 ounces smoked andouille sausage
- Add an additional drizzle of oil if needed, then the onions, celery, and bell peppers. Cook, stirring frequently, until the vegetables are tender and slightly brown, 4-5 minutes. Stir in the garlic and cook for an additional minute.1 medium yellow onion, 1 rib celery, 1 green bell pepper, 1 red bell pepper, 3 cloves garlic
- Stir in the tomatoes, tomato paste, stock, crushed red pepper, and remaining creole seasoning. Bring to a simmer over medium heat, then reduce to low and cook, stirring occasionally, for 15 minutes.2 tablespoons creole seasoning, 28 ounces crushed tomatoes, 1 tablespoon tomato paste, 1 cup chicken stock, 1/4 teaspoon crushed red pepper
- Stir in the cream, then add the shrimp and pasta back to the pot and stir until warmed through, about 2 minutes. Season with salt and pepper if desired.1/2 cup heavy cream, Fine sea salt and ground black pepper
- If using, top with the parmesan and parsley before serving.Grated parmesan cheese, Chopped fresh parsley
Notes
- If using frozen shrimp, make sure to thaw it fully according to package instructions.
