I have the perfect recipe for y’all for Fat Tuesday this week! Totally has that New Orleans flair but really this is absolutely in the rotation in our home. It’s also a nice dish to impress company with but doesn’t take a ton of time! Enjoy!
Easy jambalaya pasta
1 box pasta (any spiral or penne or bow tie will work fine)
1 chicken breast
1 pound shrimp
1 pound smoked sausage or andouille
(any combination, more or less, of the above will do fine, needs the sausage though)
1 jar Alfredo
1 chopped onion
1 chopped green pepper
2 big or 3 small stalk celery sliced
1 can dice tomato, drained
Queso or Mexican style shred cheese
Cajun or creole seasoning,
Cook pasta to al dente. If using chicken, season with blackened and brown in pan. Set aside and cut into bite size after rested. Cajun or creole or blackened seasoning is pretty similar so whatever you have is fine.
Slice sausage and brown in pan over medium, not hot or else it’ll burn. Remove from pan and set aside. Add the trinity (onion, green pepper, and celery) and sauté until it begins to soften but not completely translucent. Add shrimp if using and cook until pink and no longer opaque. Add Cajun seas and white/black pepper here, and add garlic towards very end so as not to burn. Add drained diced tomato, add mushrooms if using. Add Alfredo. Add sausage and chicken if using. Heat thoroughly. Stir in cooked pasta and cheese and toss well until cheese is melted. Add milk or cream or reserve pasta water if needed to loosen up and make more creamy. Garnish with any or all of sliced green onion, cilantro, paprika.
Not a lot of measurements. If you like celery use more celery. If you like garlic use more garlic. You can’t mess this up really. The only ingredients not really optional are the sauce, the sausage, the trinity, and the white pepper.