Jambalaya Pasta
Recipe from Midwest Living

Here's a new twist on a New Orleans classic. With shrimp, sausage, ham, and pasta, it's a filling main dish that's ready in just 35 minutes.


Jambalaya Pasta

by 4  people


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Ingredients
  • 1   cup 
    finely chopped onion
  • 1   cup 
    finely chopped green sweet pepper
  • 1   cup 
    finely chopped celery
  • 2   
    cloves garlic, minced
  • 2   tablespoons 
    cooking oil
  • 1  14 1/2 ounce can 
    diced tomatoes
  • 1   cup 
    chicken broth
  • 1  6  ounce can 
    tomato paste
  • 1   teaspoon 
    dried oregano, crushed
  • 1/4 - 1/2  teaspoon 
    cayenne pepper
  • 1/2  teaspoon 
    dried basil, crushed
  • 1/2  teaspoon 
    dried thyme, crushed
  • 1/4 - 1/2  teaspoon 
    ground black pepper
  • 8   ounces 
    dried bow-tie pasta
  • 12   ounces 
    large fresh shrimp, peeled and deveined
  • 1/2  pound 
    cooked andouille sausage or other smoked sausage, sliced
  • 1   cup 
    cubed, cooked ham (5 to 6 ounces)
  • 1/4  cup 
    snipped fresh parsley
Directions
1.
In a large saucepan, cook onion, green pepper, celery, and garlic in cooking oil for 5 to 7 minutes or until tender. Drain.
2.
Add undrained tomatoes, broth, and tomato paste. Stir in oregano, basil, thyme, red pepper, and black pepper. Cover and simmer for 20 minutes.
3.
Meanwhile, cook pasta according to package directions, adding shrimp the last 1 to 3 minutes or until opaque. Drain and return to the pan.
4.
Add sausage and ham to tomato sauce; heat through. Add sauce mixture and parsley to pasta mixture, tossing gently to combine. Makes 6 to 8 servings.
Nutrition information
Per Serving: cal. (kcal) 479, Fat, total (g) 20, chol. (mg) 103, sat. fat (g) 6, carb. (g) 44, Monosaturated fat (g) 9, Polyunsaturated fat (g) 4, fiber (g) 4, sugar (g) 7, pro. (g) 29, vit. A (IU) 534, vit. C (mg) 38, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 6, Pyridoxine (Vit. B6) (mg) 0, Folate (g) 73, Cobalamin (Vit. B12) (g) 1, sodium (mg) 1236, Potassium (mg) 444, calcium (mg) 101, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet
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