This is a simple jambalaya recipe that pairs well with chicken, shrimp or any other meat. You can also use brown rice as the base of your meal instead of white pasta to make it gluten-free.
This “creamy jambalaya pasta recipe” is a dish that is perfect for any time of the year. It can be served with vegetables, seafood or chicken.
You’ll adore this quick, creamy jambalaya pasta if you like the rich, delectable Louisiana Ingredients of original jambalaya. Pastalaya is a dish made with bell peppers, luscious, nicely browned chicken thighs, tomatoes, andouille sausage, and pasta mixed in a creamy tomato sauce with cheese on top. Jambalaya pasta is a delectable dish that may be prepared at any time.
It’s simple enough for a weekday supper yet delicious enough to amaze guests and family. Depending on your tastes, you may simply prepare Cajun-style or Creole-style jambalaya. Regardless of the variation you prepare, this creamy homemade jambalaya pasta will be much superior than the Cheesecake Factory’s Louisiana chicken spaghetti. Don’t be shocked if it quickly becomes a household favorite!
Ingredients for Jambalaya Pasta
You’ll need andouille sausages, chicken thighs, and Cajun spice to replicate the flavor of handmade jambalaya.
Bell peppers, garlic, and onions add contribute to the dish’s traditional flavor.
You’ll also need chopped tomatoes for this Creole-style jambalaya pasta.
This recipe calls for penne, but any tube pasta will do – it’s ideal for capturing the sauce.
You’ll need chicken broth to boil the pasta, infuse it with flavor, and keep your chicken juicy and moist.
Heavy milk and cheddar cheese will give your jambalaya pasta a velvety feel.
How to Make Pasta Jambalaya
This delectable jambalaya pasta is really simple to prepare. Begin by softening and browning your onions and bell peppers in a skillet. Sauté the sausages until they are browned, then add the minced garlic and fry until aromatic.
Season the chicken liberally with Cajun spice, salt, and pepper before placing it in the pan. Cook until the chicken thighs are golden brown and cooked through. Don’t worry about it drying out since the chicken broth will keep it moist. After that, add the penne to the skillet. Stir in the tomatoes and chicken broth to mix everything.
Reduce the heat to low and cook the pasta for 20 to 25 minutes. When the penne achieves an al dente texture and most of the liquid has been absorbed, it’s done. Combine the heavy cream and cheese in a mixing bowl. Heat, stirring constantly, until the cheese has melted. Enjoy with chopped green onions, parsley, and parmesan cheese as a garnish.
Pastalaya Creamy Recipe Suggestions
A dusting of freshly chopped parsley or green onions, as well as grated parmesan cheese, may be added to your jambalaya pasta if preferred.
Leave out the tomatoes for a Cajun-style jambalaya.
Other varieties of cheese may be used in your pasta. Mozzarella, jack, provolone, and Swiss cheese are all excellent options.
You may add celery to your spaghetti for added crunch. Broccoli, cauliflower, or squash, for example, would be delicious in this recipe.
Use whole wheat spaghetti for a healthier option.
What’s the Best Way to Serve Jambalaya Pasta?
Serve with a light, zesty side salad, roasted veggies, or crusty bread to round off this rich, substantial, creamy pasta. It’d also go well with green beans, potato salad, maque choux, or okra creole, all of which are traditional Louisiana side dishes.
Pastalaya: How to Store It
Transfer the pasta to an airtight container and store it in the refrigerator after it has cooled somewhat. Within three days, savor it.
You should also try this recipe.
Ingredients
sliced crosswise andouille sausages
Boneless, skinless chicken breasts, sliced into 1′′ pieces
Instructions
Heat the oil in a medium saucepan over medium heat. 5–7 minutes, until onions and bell peppers are softened.
Sauté the sausages until they are browned. Cook for 1 minute, or until the garlic is aromatic.
Add the chicken and mix well. Add the salt and pepper, as well as the Cajun spice. Cook for 8–10 minutes, or until golden brown and thoroughly cooked.
In the same skillet, toss in the penne. Combine the tomatoes and chicken broth in a mixing bowl. Reduce to a low heat and cook for 20 to 25 minutes, or until the penne is al dente and the liquid has been absorbed.
Combine the heavy cream and cheese in a mixing bowl. Heat, stirring constantly, until the cheese has melted.
Notes
You’ll have to grate the cheese yourself. It will melt more uniformly, resulting in a creamier, smoother sauce.
The “jambalaya pasta recipe” is a traditional New Orleans dish that combines rice, meat, and vegetables. The ingredients are cooked in a spicy tomato sauce with herbs and seasonings. Reference: pasta jambalaya new orleans.
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