Jambalaya Spaghetti Food

JAMBALAYA PASTA

Steps:

• Cook pasta until al dente, drain but do not rinse. set aside
• Lightly season the chicken and shrimp (separately) with the cajun seasoning.
• Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
• Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
• Add andouille sausage and brown on both sides.
• Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
• Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
• Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
• Garnish with parsley if desired.

JAMBALAYA

Steps:

• Heat 1 tablespoon of peanut oil in a large heavy Dutch oven over medium heat. Season the sausage and chicken pieces with Cajun seasoning. Saute sausage until browned. Remove with slotted spoon, and set aside. Add 1 tablespoon peanut oil, and saute chicken pieces until lightly browned on all sides. Remove with a slotted spoon, and set aside.
• In the same pot, saute onion, bell pepper, celery and garlic until tender. Stir in crushed tomatoes, and season with red pepper, black pepper, salt, hot pepper sauce, Worcestershire sauce and file powder. Stir in chicken and sausage. Cook for 10 minutes, stirring occasionally.
• Stir in the rice and chicken broth. Bring to a boil, reduce heat, and simmer for 20 to 25 minutes, or until liquid is absorbed.

PASTA JAMBALAYA

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium heat.
• Add sausages; saute until light brown, 5 minutes.
• Using slotted spoon, transfer sausages to paper towels.
• Pour drippings from pot; discard.
• Add remaining 2 tablespoons oil to pot and heat over medium heat.
• Stir in onion and next 9 ingredients.
• Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
• Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
• Reduce heat, cover and simmer 15 minutes to blend flavors.
• Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
• Season to taste with salt and pepper.
• Discard bay leaves.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
• Remove from heat.
• Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
• Drain pasta and shrimp; return to pot.
• Add sauce and toss to blend.
• Transfer to bowl.
• Serve, passing Parmesan cheese separately.

JAMBALAYA SPAGHETTI

Steps:

• In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.
• In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.
• In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.

JAMBALAYA

Steps:

• Combine the sausage, peppers, celery, scallions, tomatoes, rice, chicken broth, Cajun seasoning, bay leaves, thyme and cayenne in a 6-quart slow cooker.
• Cover and cook on low, 4 hours, adding the shrimp during the last 20 minutes of cooking. Discard the bay leaves. Serve topped with parsley.

PASTA JAMBALAYA

Steps:

• In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon.

JAMBALAYA DELUXE

Steps:

• Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
• Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
• While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

JAMBALAYA PASTA

Steps:

• Preheat broiler.
• In a small bowl, combine olive oil, garlic, soy sauce, and salt. Marinate chicken breasts in mixture at room temperature for 10 to 20 minutes. Broil chicken until cooked through (10 minutes). Cut into ½ inch cubes. Set aside or refrigerate.
• In a large saucepan, melt butter over medium heat. Add the sliced Andouille sausage, stirring occasionally, for 12 minutes. Add the onion and bell pepper. Cook, stirring frequently, until vegetables are tender (10 minutes). Add the tomatoes, tomato paste, soy sauce, salt, cayenne pepper, cumin, pepper, and bay leaf. Stir to blend and bring to a boil. Reduce heat and simmer for 30 minutes.
• In a medium mixing bowl, stir together the Pickapeppa Sauce, soy sauce, and olive oil until thoroughly blended. Add pepper and onions to mixture. Grill or broil coated vegetables until evenly browned (4 to 5 minutes).
• Bring a large pot of salted water to a rapid boil. Add the pasta and cook until al dente, 5 to 6 minutes for dry pasta or about 3 minutes for fresh pasta. Meanwhile, in a covered medium sized saucepan over medium low heat, combine the peppers and onion, grilled chicken cubes, and the Jambalaya sauce (remove the bay leaf). Cook, stirring occasionally, until heated through, 8 to 10 minutes.
• Transfer to a large mixing and serving bowl. Drain the pasta thoroughly, add it to the sauce, and toss well. Serve family style or in individual serving bowls, garnished with chopped parsley.

JAMBALAYA FETTUCCINE

Steps:

• Whisk together the salt, cayenne, paprika, garlic powder, and onion powder.
• Sprinkle chicken cubes with 1/3 of the seasoning mix and toss to coat.
• In a separate bowl, do the same with the shrimp, using another 1/3 of the seasonings.
• Begin cooking the pasta.
• Place a large, heavy, deep skillet over medium-high heat. When hot, add 1 tablespoons of the olive oil and swirl to coat the pan. Quickly sear the chicken on two sides, about 3 minutes, and then add shrimp and brown each side for 30 seconds. Remove to a bowl.
• Add remaining 1 tablespoons olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper, and onion. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables are browned and softened. Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated.
• Add garlic and wine, stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken and shrimp. Stir, scraping up browned bits from the bottom, and simmer another 3 minutes until slightly reduced.
• Serve over the cooked fettuccine.