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


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Total Time: 35 mins
Servings: 6 to 8 servings
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Ingredients
 
savings in
 
  • 1  cup  finely chopped onionOn Sale
  • 1  cup  finely chopped green sweet pepperOn Sale
  • 1  cup  finely chopped celeryOn Sale
  • 2  cloves  garlic, mincedOn Sale
  • 2  tablespoons  cooking oilOn Sale
  • 1  14-1/2-ounce can  diced tomatoesOn Sale
  • 1  cup  chicken brothOn Sale
  • 1  6-ounce can  tomato pasteOn Sale
  • 1  teaspoon  dried oregano, crushedOn Sale
  • 1/4  to 1/2 teaspoon  cayenne pepperOn Sale
  • 1/2  teaspoon  dried basil, crushedOn Sale
  • 1/2  teaspoon  dried thyme, crushedOn Sale
  • 1/4  to 1/2 teaspoon  ground black pepperOn Sale
  • 8  ounces  dried bow-tie pastaOn Sale
  • 12  ounces  large fresh shrimp, peeled and deveinedOn Sale
  • 1/2  pound  cooked andouille sausage or other smoked sausage, slicedOn Sale
  • 1  cup  cubed, cooked ham (5 to 6 ounces)On Sale
  • 1/4  cup  snipped fresh parsleyOn Sale

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
Calories 479, Total Fat 20 g, Saturated Fat 6 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 4 g, Cholesterol 103 mg, Sodium 1236 mg, Carbohydrate 44 g, Total Sugar 7 g, Fiber 4 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 64%, Calcium 10%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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