Jambalaya Pasta

Name: Jambalaya Pasta
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Creole
Ingredients: Cajun seasoning, to taste; 2 Boneless, skinless chicken breasts; 1 tbsp extra virgin olive oil; 2 sausages, sliced (any of your choosing); 1 medium onion, sliced into sticks; 1/2 red pepper, sliced into sticks; 1/2 yellow pepper, sliced into sticks; 1/2 tsp salt, plus more; 1/4 tsp salt, plus more; 3 Cloves garlic, crushed; 1/2 Cup wine (whatever you have on hand or use stock if your prefer); 680 ml Jar of Passata (crushed tomatoes); 1 Cup sodium-reduced stock (I prefer beef); 375 g Box of whole wheat pasta (I went with spaghetti); 453 g/1 lb peeled and deveined uncooked shrimp (I used frozen that I thawed); Fresh basil and parsley, for garnish (optional)

The elusive writer’s block. I’ve heard of writer’s block, thought it was fake to be honest. I’d had something similar to it in university when I didn’t feel like writing an essay.

Here. it. is.

I have so many new recipes to share but I’m stuck.

I’m blocked.

It almost sounds like I’m talking digestive health.

Yeah I went there.

Writer’s block sucks.

Here is a healthy pasta recipe for spicy chicken coated in a homemade cajun seasoning blend, served with spicy pork sausage, buttery shrimp in a home-made tomato sauce, prepared with crunchy peppers and onions.

Jambalaya Pasta

Author: Lisa G Cooks
Total Time: 55 minutes
Yield: 4-6

Print Recipe

Description

A pasta healthy recipe for spicy chicken coated in a homemade cajun seasoning blend, served with spicy pork sausage, buttery shrimp in a home-made tomato sauce, prepared with crunchy peppers and onions.

Ingredients

Cajun seasoning, to taste

2 Boneless, skinless chicken breasts

1 tbsp extra virgin olive oil

2 sausages, sliced (any of your choosing)

1 medium onion, sliced into sticks

1/2 red pepper, sliced into sticks

1/2 yellow pepper, sliced into sticks

1/2 tsp salt, plus more

1/4 tsp salt, plus more

3 Cloves garlic, crushed

1/2 Cup wine (whatever you have on hand or use stock if your prefer)

680 ml Jar of Passata (crushed tomatoes)

1 Cup sodium-reduced stock (I prefer beef)

375 g Box of whole wheat pasta (I went with spaghetti)

453 g/1 lb peeled and deveined uncooked shrimp (I used frozen that I thawed)

Fresh basil and parsley, for garnish (optional)

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Instructions

Coat the chicken in the Cajun Seasoning then pan fry for 8-10 minutes, flipping halfway through, until cooked then set aside.

Return pan to medium-high heat and add in the olive oil, when the oil is hot (it will ripple) add in the sausage, onion and peppers; season with salt and pepper.

Sauté until the veggies are slightly charred then add in garlic.

Mix around for 30 seconds, careful not to let the garlic burn.

Add in the wine, let it bubble for a minute, gently scrapping the bottom of the pan to release any flavours (deglazing).

Add the tomato purée

Add the stock to the empty passata jar, swish it around to release any tomato sauce stuck in the jar and add it to the pan.

Add the salt and pepper; mix well.

Bring the pan to a boil and then drop the heat to medium-low.

Meanwhile bring a large pot of water to boil for the pasta and cook the pasta according to the package directions.

Slice the chicken into thin strips and add to the sauce.

Add the shrimp to the pan.

Let everything cook together until warmed through (about 5 minutes).

Add the cooked pasta to the pan; mix well.

Taste and adult seasoning.

Garnish with fresh parsley and basil.

Serve immediately.

Prep Time: 10 Minutes
Cook Time: 45 Minutes
Category: Main
Method: Stovetop
Cuisine: Creole