Description
This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.
Ingredients
- ΒΌ cup olive oil
- 2 cups diced chicken breast meat
- 3 cloves garlic, minced
- 5 (3.5 ounce) links mild Italian sausage
- 5 (15 ounce) cans Italian-style stewed tomatoes
- 4 (16 ounce) cans diced tomatoes
- 1 (16 ounce) can tomato paste
- 3 tablespoons dry crab and shrimp boil seasoning
- 1 pound littleneck clams
- 1 pound mussels, cleaned and debearded
- 1 pound peeled and deveined medium shrimp (30-40 per pound)
- 1 pound bay scallops
- 2 (16 ounce) packages angel hair pasta
Instructions
- Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic
- followed by the sausage links. Cook
- stirring occasionally
- until the sausage is firm enough to slice
- about 10 minutes. Slice the sausages into 1/2 inch thick pieces
- and return to the pot.
- Puree the stewed tomatoes
- diced tomatoes
- and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams
- mussels
- shrimp
- and scallops
- then simmer 30 minutes longer. Remove from the heat
- and allow to stand for 15 minutes.
- While the jambalaya is cooling
- bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered
- stirring occasionally
- until the pasta has cooked through but is still firm to the bite
- 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.
Prep Time: 30 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 45 mins
Servings: 24