Description
Try this delicious spin on Jambalaya using pasta instead of rice!
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 mins
Servings: 6