Prep 30 mins
Cook 45 mins
This is one of our favorite "go to" meals here in our south Louisiana home. It's a modern twist on traditional jambalaya where we use pasta instead of rice. This is a basic recipe that is very versatile, so the combinations are many. I prefer penne pasta, but you can use any pasta from spaghetti, fettuccine, rotini, elbow; regular, flavored (spinach/ tomato pasta, for example) wheat... really, ANY pasta. The protein can be varied as well; I use rotisserie chicken because I like the flavor it gives it. You may use 1/2 pound boneless, skinless chicken breasts. NOTE: when using chicken breasts, brown them in a skillet whole and cube them after. Other proteins can be added, I usually use more than one. Our local favorites: crawfish, shrimp, and alligator work well. For sausage I use Andouille, but you can use any smoked sausage, tasso, or whatever is local for you... I've done it with kielbasa too. You can even throw some BACON in if you'd like. This dish is the epitome of "versatile." I don't think I've cooked it the same twice. Hope you enjoy it as much as we do.
1 rotisserie chicken
- remove meat, chop
- 1⁄2 lb andouille sausages or 1⁄2 lb other sausage, cut lengthwise then sliced
- 1 medium onion, of choice chopped (I like Vidalia)
- 1 medium green bell pepper, chopped
- 1 tablespoon minced garlic (less if you prefer)
- 2 cans Rotel Tomatoes, UNDRAINED
- 1 cup chicken broth (or water or boullion)
- 2 cups penne pasta, uncooked
- 1 tablespoon italian seasoning
- 1 teaspoon cajun seasoning (Tony Chachere's, Slap Ya Mama, etc)
- 2 stalks green onions, sliced
- In a heavy pot that is NOT nonstick (I use Magnalite) brown sausage.
- After sausage is browned, remove from pot and add onions and bell pepper. Cook on medium-high heat in fat rendered from sausage (add butter or olive oil if needed) until wilted; about 5 minutes.
- Add garlic and cook a few more minutes.
- Add sausage back to pot along with chicken or which ever protein you choose, except if using shrimp).
- Add all remaining ingredients except green onions and bring to a boil, stirring occasionally to make sure it doesn't stick to bottom. Reduce heat, cover, simmer for about 25 minutes, until pasta is tender and most of the liquid has been absorbed. If using shrimp, add it at this point.
- Remove from heat, stir in green onions. Serve hot. French bread is delicious with it and you can sop up the sauce.
This was great. I added a chopped stalk of celery to complete the trinity and used one can of mild rotels and one can of regular. Rotel tomatoes do pack a bit of heat so beware.