Give your pasta a Creole twist with jambalaya spaghetti (VIDEO)

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

Serves 6-8


  • 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)


  1. Cook the pasta according to the package instructions, then drain it, and set it aside.
  2. 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.
  3. Remove some of the excess grease with a spoon or by draining it onto a paper towel.
  4. Add the chicken, and cook until it is no longer pink, 5 to 7 minutes.
  5. Add the bell peppers and onion, and cook until the vegetables become tender, about 3 minutes.
  6. Add the garlic, and cook for an additional 2 minutes.
  7. Turn the heat to medium-low.
  8. Add in the crushed tomatoes, chicken stock, thyme, paprika and cayenne, and then sprinkle salt and pepper, to taste.
  9. Heat to a light simmer, and cook for 5 minutes.
  10. Add in the heavy cream, and cook for an additional 2 minutes.
  11. Pour over the cooked pasta, or toss the pasta in with the sauce.
  12. Top with parsley, and serve hot.
This post was brought to you by Mueller’s and Ronco Pot-Sized Pasta.

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