cateory: seasonal
Cajun Jambalaya Pasta
Reviews: 198
Ingredients:
- 4 ounces butter
- 2 teaspoons Cajun spice mix
- 1 pound boneless, skinless chicken breasts, cut into small pieces
- 1 pound fresh linguini pasta
- 1/2 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
- 1/2 pound fresh medium shrimp, peeled, de-veined, tails removed
- 1/2 cup diced tomatoes
How to make
Cajun Jambalaya Pasta
Cajun Jambalaya Pasta
- Place the butter into a sauté pan on medium heat. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
- While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente (slightly chewy to the bite).
- Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
- Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.
- Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
- Place desired serving of pasta on a plate or in a bowl and add the jambalaya mixture.
- Serves 4
Comments for
Cajun Jambalaya Pasta
Cajun Jambalaya Pasta
You may also like:
seasonal
Summer tabouli with farro
Summer tabouli with farro
seasonal
Whole stuffed cheese pumpkin
Whole stuffed cheese pumpkin