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Jambalaya Pasta

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PREP TIME
15 min
COOKING TIME
35 min
TOTAL TIME
50 min
SERVINGS
6 servings
Dinner Southern
Jambalaya Pasta
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
1
Boil a substantial container filled with salted water until it reaches a furious rolling motion over extremely high heat.
2
Once the water has reached this state, gently add the linguine and resume boiling. Cook the pasta without covering it, occasionally stirring it until the pasta is fully cooked but still retains a slight firmness in the center, approximately 11 minutes.
3
Transfer the pasta to a colander placed in the sink and drain thoroughly.
4
Heat a considerable amount of oil in a large cooking vessel over extremely high heat; cook and stir the onion within the oil until it becomes transparent, roughly 5 minutes.
5
Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce to the skillet and continue cooking until the chicken is no longer pink in its center and the juices flow freely, approximately 8 to 10 minutes.
6
Introduce the kielbasa and diced tomatoes into the skillet, stirring to combine. Whisk together the cornstarch and cold water in a small bowl until it forms a smooth mixture; pour this into the skillet.
7
Gradually decrease the heat to a medium level and simmer until the mixture thickens, roughly 10 minutes.
8
Pour this sauce over the linguine.