JAMBALASTA

Jambalasta image

Try this delicious spin on Jambalaya using pasta instead of rice!

Provided by raesive

Categories Meat and Poultry Recipes Pork Sausage

Time 50m

Yield 6

Number Of Ingredients 16

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Ingredients

3 (8 ounce) packages linguine pasta
2 tablespoons olive oil
1 onion, chopped
2 skinless, boneless chicken breasts, cut into strips
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1 tablespoon Cajun seasoning
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon Louisiana-style hot sauce
1 pound kielbasa, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
2 tablespoons cold water

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

Nutrition Facts : Calories 860.2 calories, Carbohydrate 94.1 g, Cholesterol 192.2 mg, Fat 32.1 g, Fiber 5.9 g, Protein 46.8 g, SaturatedFat 12.5 g, Sodium 1672.5 mg, Sugar 11.5 g