Give your pasta a Creole twist with jambalaya spaghetti (VIDEO)
Sep 25, 2015
Add a little bit of Louisiana to spaghetti night with this recipe
Spaghetti is a classic comfort food, but sometimes you want your comfort to come with a little bit of spice. This recipe has got your back.
Jambalaya spaghetti recipe
Ingredients: 1 pound pasta (Mueller's Pot-Sized Spaghetti)
1 tablespoon olive oil
1 pound smoked sausage, like andouille, cut into 1/2-inch slices
2 boneless, skinless chicken breasts, cut into 1-inch slices
2 bell peppers, sliced thin (1 red and 1 green, for color)
1 small onion, sliced
2 garlic cloves, chopped
1 (28 ounce) can crushed tomatoes
1 cup chicken stock or broth
1 tablespoon thyme
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Salt and pepper, to taste
1/2 cup heavy cream
Parsley, for garnish (optional)
Parmesan cheese, for garnish (optional)
Directions: Cook the pasta according to the package instructions, then drain it, and set it aside.
In a large skillet, heat the olive oil, then add the sausage, and cook for 5 to 7 minutes, until the edges begin to brown.
Remove some of the excess grease with a spoon or by draining it onto a paper towel.
Add the chicken, and cook until it is no longer pink, 5 to 7 minutes.
Add the bell peppers and onion, and cook until the vegetables become tender, about 3 minutes.
Add the garlic, and cook for an additional 2 minutes.
Turn the heat to medium-low.
Add in the crushed tomatoes, chicken stock, thyme, paprika and cayenne, and then sprinkle salt and pepper, to taste.
Heat to a light simmer, and cook for 5 minutes.
Add in the heavy cream, and cook for an additional 2 minutes.
Pour over the cooked pasta, or toss the pasta in with the sauce.
Top with parsley, and serve hot.
This post was brought to you by Mueller's and Ronco Pot-Sized Pasta. Try these spaghetti recipes
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