Most people think that jambalaya has to be made with a rice base to be authentic. Not true! This pasta base jambalaya offers that familiar love of flavor taste that you expect from a New Orleans dish.
Ingredients:
- 1 boneless and skinless chicken breast, chopped
- 2 links of smoked sausage of choice
- 1/4 cup oil for browning meat
- 1/2 stick salted butter
- 1 chopped white onion
- 3 minced cloves of garlic
- 1 chopped green bell pepper
- 2 chopped stalks of celery
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 can Ro-Tel diced tomatoes and green chilies, including liquid
- 2 bay leaves (to be removed before serving)
- 1 teaspoon Italian seasoning
- 1 teaspoon Creole seasoning of choice
- 1/2 teaspoon thyme
- 1/2 teaspoon cayenne pepper (optional)
- Juice of 1 lemon
- 1 package penne pasta or pasta of choice
- 3/4 cup grated parmesan cheese
- 1 cup chicken stock
- Chopped green onions to garnish
Directions:
- Cook pasta according to manufacturer's directions until al dente, about 12 minutes.
- In a saute pan, pour cooking oil (I use olive oil) in a pan and heat.
- Add bite-size chicken until it gets slightly brown in color.
- Remove and add smoked sausage until brown.
- Add chopped onions, green bell pepper, and celery, and simmer for about 10 minutes or until tender.
- Add minced garlic and bay leaves, and simmer for approximately 5 minutes.
- In a Dutch oven or heavy cooking pot, add cooked and drained pasta with all other ingredients and cover.
- Let cook until most of the liquid is evaporated.
- Remove from heat and top with green onions. Serve and enjoy!
Having relocated to the Austin area after Hurricane Katrina, Sharon Richardson and her husband Austin now call Texas home. Through Christen's Gourmet Pralines, she shares the creations her family has been cooking up for generations. Check out her catering menu online at pralineweddingfavors.com or catch her at local events!
