1 (12 ounce) pack smoked or andouille sausage, sliced
1 small onion, diced
2sweet peppers, diced
1 garlic clove, minced
1/2 cup fire roasted diced tomatoes
2 tsp salt
1 tsp ground black pepper
1 tsp oregano
1 tsp crushed red pepper
2 tsp smoked paprika
1 tbsp Worcestershire sauce
2 cups chicken broth
1 tbsp fresh parsley
1 lb linguine pasta
Heat the oil in a large skillet and over medium high heat. Season the chicken with the cajun spice and creole seasoning on both sides and brown the chicken in the hot oil for 5-7 minutes minutes on each side. Remove the chicken with a slotted spoon and set aside. Sauté the sausage in the same oil until it’s nicely browned then remove the sausage with a slotted spoon and set aside. Slice the chicken into small 1/2 inch pieces.
Add the onions and peppers to the pan and sauté until the veggies are tender. Add in the garlic and mix everything together well. Add in the tomatoes, salt, pepper, oregano, crushed red pepper, smoked paprika, and Worcestershire sauce. Add the sliced chicken and sausage back to the pan and cook for 5-7 minutes while stirring.
Pour in the chicken broth and bring to a boil then reduce the heat to low, cover the pan and simmer for 10-15 minutes.
In a separate pot, cook the pasta according to the directions on the package. Serve the Jambalaya over the pasta and garnish with fresh parsley.
Feel free to add more cajun or creole seasoning or adjust the heat with the addition of cayenne pepper if desired.
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