Best 2 Cajun Jambalaya Pasta Recipes

JAMBALAYA PASTA IN A CAJUN CREAM SAUCE

Steps:

• 1. For the sauce, place the marinara sauce in a heavy-bottomed saucepan and add the cream, chicken broth, Cajun seasoning, and Worcestershire sauce. Bring to a simmer over medium-low heat and then simmer slowly for about 40 minutes or until the liquid is reduced to about 4 cups.
• 2. Pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and turn down the heat to medium-high. Simmer, uncovered, for 10 to 12 minutes, stirring often, until pasta is al dente.
• 3. Remove the pan from the heat and carefully strain through a large colander. Run briefly under cold running water to stop the cooking process. Drain the pasta well and reserve.
• 4. Prepare the jambalaya, place the chicken breast in a shollow bowl, drizzle with 2 tablespoon of the olive oil, and season with salt and pepper. Grill the chicken for 5 minutes, turn the chicken over and cook for 5 minutes longer, until cooked through and the internal temperature reaches 165F on a meat thermometer. Cut the chicken breast into 1/2-inch dice and reserve.
• 5. Pour remaining 3 tablespoons of olive oil into a large saucepan and set over medium-high heat. When hot, add the garlic and saute for 1 minutes, stirring until it begins to turn golden brown. Add the shrimp and sausage and saute for about 3 minutes, stirring often, until shrimp are no longer translucent and just cooked through. Add wine and reduce until the liquid has all evaporated. Add the cooked chicken meat and the ressrved tomatoe cream sauce. Bring the sauce to a simmer and add the parslely and the cooked pasta. Stir togther until until through. serve ware psta and garnish with the scallions an Parmesan cheese Enjoy!!!.

CAJUN JAMBALAYA PASTA RECIPE - (4.3/5)

Steps:

• Prep all the vegetables and sausage; set aside. Drain the tomatoes in a colander set over a large mixing bowl; reserve the juice. Set aside. Heat olive oil in a large skillet or pot that has a cover over medium-high heat; then add the chicken and cook 1 to 2 minutes on each side, just until no longer pink (it will finish cooking later). Remove chicken from skillet. Reheat skillet, then add the sliced sausage and cook until lightly browned. Remove and drain well on paper towels. Reheat the skillet, then add the onion and bell peppers (add a little more oil if needed) and sprinkle lightly with salt and pepper; reduce the heat to medium and saute just until veggies are crisp tender, stirring frequently. (They will finish cooking later). Add the garlic and cook and stir for 1 more minute. Remove skillet from heat but do not turn the burner off. Cut the chicken into bite-sized pieces and return to the skillet along with the browned sausage, canned tomatoes (reserve the juice), and all the seasonings; set back on burner and heat the mixture through over medium high heat, stirring frequently. Add the reserved tomato juice (I had about 1 cup), chicken broth, and heavy cream, stirring to mix. Stir in the uncooked pasta and bring to a boil; then cover the skillet, reduce heat to medium/medium-low and cook for 15 minutes, or until the pasta is tender and most of the liquid has cooked out. (It should have a little liquid left, the pasta will absorb it). Garnish with a little parsley or chopped green onion and serve hot with corn and buttered, toasted French bread.