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Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

Cajun Jambalaya Pasta

I was honored to be named Hallmark Home & Family Best Home Cook!  It was a great couple of days, sharing experiences with the other cooks and reminiscing about the connection these dishes have to my family.  Over the course of the contest, I made Creole Shrimp & Grits and Homemade Beignets.  But the dish that put me over the top was my Cajun Jambalaya Pasta.  I list the recipe below which can feed between 3 to 4 people.  And special thanks to Shanti Hinojos for using her amazing design skills to style the plate!

Chef Toya Wins Hallmark Best Home Cook

Chef Toya Wins Hallmark Best Home Cook

Ingredients

  • ½ pound fettuccine pasta
  • 1 pound boneless, skinless chicken thighs or breast
  • 2 pounds medium shrimp, peeled and deveined
  • ½ pound smoked andouille sausage, sliced 1-inch thick
  • 2 Tablespoons olive oil or canola oil
  • ½ pound smoked andouille sausage, sliced 1-inch thick, then each slice cut into fourths
  • 1 medium onion sliced
  • 2 teaspoon minced garlic
  • 2-3 medium tomatoes, diced
  • 1 tablespoon cornstarch
  • ½ teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 tablespoon creole spice
  • 1 teaspoon Worchester sauce
  • 1 medium red or green bell pepper sliced
  • 1½ – 2 cups chicken broth
  • 2 tablespoon chopped parsley

 

Instructions

  1. Lightly season the chicken and shrimp with creole spice. Heat oil over medium heat in a medium sized pot
  2. Sauté for about 3 -5 minutes shrimp set aside
  3. Then add chicken and sausage sauté until browned on both sides and remove. Set aside
  4. Add onions, tomatoes, garlic, and cornstarch. Stir for about a minute. Then add thyme, paprika, creole spice, followed by bell peppers, chicken broth, sausage, chicken and Worchester sauce
  5. Bring it to a boil then simmer for about 7-10 minutes
  6. Toss in shrimp adjust for salt and thickness. Serve over pasta

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