Cajun Jambalaya Pasta

Last night I made Cajun Jambalaya Pasta to have in the fridge for my busy weekend. It’s yummy!

2 tspn Cajun spice mix (I made my own blend, and added Tabasco sauce.)
2 boneless, skinless chicken breasts, cut into small pieces
½ cup clam juice

2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips

(I bought a frozen bag of chopped peppers and onion for a fraction of the cost and a fraction of the prep time.)

½ pound fresh medium shrimp, peeled, de-veined, tails removed (I bought cooked shrimp already seasoned with Old Bay)
½ cup of diced tomatoes (I bought a can of diced tomatoes seasoned with garlic and onion)

1 lb fresh linguini pasta
Cooking Instructions:

1. Melt butter in a saute pan.

2. Add the seasoning and stir with the melted butter.

3. Add the chicken into the pan and continue to cook until the chicken is about half done.

4. Once the chicken starts cooking, place the pasta into boiling water and cook until al dente.

5. Add clam juice into the pan with the chicken

6. add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.

7. Add the shrimp and tomatoes into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.

8. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through. Turn off heat but leave pan on hot burner for 5 mins.

9. Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

I found this online but I don’t remember where. When I reheat this to eat it this weekend I’ll snap a photo.

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