Jambalaya Pasta
A delicious one-pot dish combining chicken, sausage, and shrimp in a spicy tomato sauce with Creole seasoning.
Ingredients
- 2 tablespoons cooking oil (your choice)
- 1 cup green bell pepper (diced)
- 1 cup white onion (diced)
- 1 pound chicken breasts (cut into 1-inch pieces)
- 12 ounces andouille sausage (sliced into ½-inch thick pieces)
- 2 cloves garlic (minced)
- 1 tablespoon Creole seasoning (adjust to taste)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme (adjust to taste)
- 6 cups low-sodium chicken broth
- 21.5 ounces tomato puree (two 10.75-ounce cans)
- 1 tablespoon tomato paste
- 1 pound penne pasta (uncooked)
- 12 ounces medium shrimp (peeled, deveined, and tails removed)
- Salt and pepper (to taste)
Instructions
- Heat a large pot or Dutch oven over medium-low heat. Add cooking oil, bell pepper, and onion. Cook for 3-4 minutes until softened.
- Add chicken pieces and cook until all sides are white. Chicken does not need to be fully cooked at this point.
- Add sausage slices and cook for another 2-3 minutes to release their flavor. Stir in garlic, Creole seasoning, garlic powder, onion powder, and thyme, cooking for 30 seconds.
- Pour in chicken broth, tomato puree, and tomato paste. Mix well to combine.
- Add uncooked penne pasta, stir to submerge, and bring to a boil. Reduce heat to simmer, stirring occasionally for about 15 minutes.
- Add shrimp and cook for another 3-5 minutes until shrimp are pink and pasta is tender. Season with salt and pepper to taste.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water.