Best 10 Jambalaya Spaghetti Recipes

EASY CAJUN JAMBALAYA PASTA

Steps:

• In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
• In a large skillet or a cast iron skillet add the canola oil on high heat.
• In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
• Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
• Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
• Garnish with parsley and leftover minced bell peppers if desired.

JAMBALAYA PASTA

Steps:

• Cook pasta until al dente, drain but do not rinse. set aside
• Lightly season the chicken and shrimp (separately) with the cajun seasoning.
• Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
• Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
• Add andouille sausage and brown on both sides.
• Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
• Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
• Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
• Garnish with parsley if desired.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

PASTA JAMBALAYA

Steps:

• Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
• Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
• Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

PASTA JAMBALAYA

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat.
• Add sausages; saute until light brown, 5 minutes.
• Using slotted spoon, transfer sausages to paper towels.
• Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat.
• Stir in onion and next 9 ingredients.
• Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
• Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.
• Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
• Season to taste with salt and pepper.
• Discard bay leaves.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Remove from heat.
• Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
• Drain pasta and shrimp; return to pot.
• Add sauce and toss to blend.
• Transfer to bowl.
• Serve, passing Parmesan cheese separately.

JAMBALAYA PASTA

Steps:

• In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through.
• Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes.
• Stir in heavy cream and cheddar until melty.
• Serve with Parmesan and parsley.

JAMBASTA

Steps:

• Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.
• While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille.

SEAFOOD PASTA JAMBALAYA

Steps:

• Heat butter in a large saute pan. Add chicken, shrimp, crawfish, sausage, onion, and bell peppers. Saute to cook shrimp and chicken, over medium heat. Add zucchini, squash, and tomatoes, and cook 2 minutes. Add Andouille Cream Sauce, toss well and bring to a boil. Cook cavatappi in boiling water until al dente, drain well. Pour pan contents over pasta, and toss with the sauce, pull shrimp, chicken and crawfish to the top. Evenly sprinkle green onion over pasta. Sprinkle parsley around rim of bowl and serve.
• Add the oil into a saucepan and place over moderate heat. Add the diced onion and saute for 3 to 4 minutes. Add the garlic, mix well and continue to saute 2 additional minutes. Add the andouille sausage to the pan and saute for 2 minutes. Add the crushed tomatoes and mix well to thoroughly combine. In a mixing bowl using a wire whisk, combine the water, chicken base, cornstarch and heavy cream. Add the liquid to the onion mixture. Bring to a boil, reduce the heat and allow to simmer for 8 to10 minutes over moderate heat. Add the dry seasoning and mix well to incorporate into the sauce. Add the grated cheese to the sauce and blend well. Allow the sauce to simmer for 2 additional minutes or until all the cheese has melted.

LOUISIANA JAMBALAYA

Steps:

• In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

JAMBALAYA SPAGHETTI

Steps:

• In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
• In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
• In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.