EASY JAMBALAYA PASTA RECIPE RECIPES

Name: Easy Jambalaya
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings.
Cuisine: North America, Cajun
Ingredients: 1 package (8 ounces) jambalaya mix; 1 package (14 ounces) hot smoked sausage, cut into 1/2-inch slices; 1 cup uncooked shrimp (16-20 per pound), peeled and deveined, cut into 3/4-inch pieces; 3 green onions, thinly sliced; 1/2 cup shredded cheddar cheese; 1/2 cup pico de gallo

EASY JAMBALAYA RECIPE: HOW TO MAKE IT - TASTE OF HOME

Easy Jambalaya Recipe: How to Make It - Taste of Home image

I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (8 ounces) jambalaya mix
1 package (14 ounces) hot smoked sausage, cut into 1/2-inch slices
1 cup uncooked shrimp (16-20 per pound), peeled and deveined, cut into 3/4-inch pieces
3 green onions, thinly sliced
1/2 cup shredded cheddar cheese
1/2 cup pico de gallo

Steps:

Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

Nutrition Facts : Calories 601 calories, FatContent 32g fat (14g saturated fat), CholesterolContent 127mg cholesterol, SodiumContent 2159mg sodium, CarbohydrateContent 48g carbohydrate (3g sugars, FiberContent 1g fiber), ProteinContent 28g protein.

BEST JAMBALAYA PASTA RECIPE - DELISH.COM

Best Jambalaya Pasta Recipe - Delish.com image

Looking for an easy Cajun pasta recipe? This Jambalaya Pasta from Delish.com is the best.

Provided by Lauren Miyashiro

Categories weeknight meals dinner main dish

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 16

Ingredients

1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
2 links andouille sausage, sliced crosswise
2 cloves garlic, minced
2 boneless skinless chicken breasts, cut into 1" pieces
1 tsp. Cajun seasoning
Kosher salt
Freshly ground black pepper
10 oz. penne
1 (15-oz.) can diced tomatoes
4 c. low-sodium chicken broth
1/2 c. heavy cream
1 c. shredded cheddar
Freshly grated Parmesan, for serving
Chopped parsley, for serving

Steps:

In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through. Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes. Stir in heavy cream and cheddar until melty. Serve with Parmesan and parsley.

More about "easy jambalaya pasta recipe recipes"

CREOLE JAMBALAYA RECIPE | JAMIE OLIVER RECIPES

I've stayed true to the Creole classic with a melting pot of flavours, influences and ingredients
From jamieoliver.com
Total Time 1 hours 20 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 711 calories per serving

1. Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
2. Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
3. This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
4. Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.
5. Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
6. Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

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FORGOTTEN JAMBALAYA RECIPE: HOW TO MAKE IT

During chilly months, I fix this slow cooker jambalaya recipe at least once a month. It’s so easy…just chop the vegetables, dump everything in the slow cooker and forget it! Even my sons, who are picky about spicy things, like this easy jambalaya. —Cindi Coss, Coppell, Texas
From tasteofhome.com
Reviews 4.8
Total Time 04 hours 50 minutes
Category Dinner
Cuisine North America, Cajun
Calories 230 calories per serving

In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the celery, green peppers, onion, garlic, seasonings and pepper sauce. Stir in chicken and sausage. , Cover and cook on low for 4-6 hours or until chicken is no longer pink. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Freeze option: Place individual portions of cooled stew in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

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EASY JAMBALAYA RECIPE: HOW TO MAKE IT - TASTE OF HOME

I brought this easy jambalaya to a Sunday potluck and it was quickly gobbled up. When friends asked me for the recipe, they couldn't believe how easy it was! —Tami Kuehl, Loup City, Nebraska
From tasteofhome.com
Reviews 5
Total Time 40 minutes
Category Dinner
Cuisine North America, Cajun
Calories 601 calories per serving

Prepare jambalaya mix according to package directions, adding sausage and shrimp during the last 5 minutes of cooking. Remove from the heat. Stir in cheese, pico de gallo and green onions; heat through.

See details

BEST JAMBALAYA PASTA RECIPE - DELISH.COM

Looking for an easy Cajun pasta recipe? This Jambalaya Pasta from Delish.com is the best.
From delish.com
Reviews 5
Total Time 40 minutes
Category weeknight meals, dinner, main dish
Cuisine Cajun

In a large skillet over medium heat, heat oil. Add onion and peppers and cook until soft, then add sausages and cook until browned. Add garlic and cook until fragrant, 1 minute, then add chicken. Season with Cajun seasoning, salt, and pepper and cook, stirring often, until chicken is golden and cooked through. Add penne and stir, then pour in diced tomatoes and chicken broth. Simmer until pasta is al dente and almost all liquid is absorbed, about 20 minutes. Stir in heavy cream and cheddar until melty. Serve with Parmesan and parsley.

See details

CREOLE JAMBALAYA RECIPE | JAMIE OLIVER RECIPES

1. Jambalaya is a French word that means ‘jumbled’ or ‘mixed up’, and I have no doubt that the philosophy and heart of this recipe come from a similar place to paella, kedgeree and risotto.
2. Originally, any Louisiana ‘critter’ unlucky enough to get caught would have gone into this: rabbit, duck, squirrel, frog, alligator. . . you name it! And similarly, you can adapt it to whatever your local butcher or fishmonger happens to have. Go cheaper by using things like frozen prawns and chicken livers, or more expensive by including lobster or crab. I used an incredible local smoked sausage called andouille, but fresh chorizo or any other smoked sausage would work just as well.
3. This dish makes me happy every time I eat it. And if more people than expected turn up for dinner just add a bit of extra rice.
4. Season the chicken with sea salt, black pepper and a pinch of cayenne. Pour a couple of lugs of oil into a large casserole type pan and brown the chicken pieces and sliced sausage over a medium heat. After 5 minutes, once nicely browned on all sides, add your onion, peppers and celery as well as your bay, thyme and a pinch of salt and pepper. Stir, then fry on a medium heat for 10 to 12 minutes stirring every now and again. It’s important to control the heat of the pan: you don’t want it to be so slow nothing’s happening, or so fast that things are catching and burning. You want a steady, solid heat.
5. Once the veg have softened, add your garlic and chillies, stir around for a minute, then stir in the tinned tomatoes and chicken stock.
6. Bring everything to the boil, then turn the heat down, pop the lid on the pan and simmer for 25 to 30 minutes. When you can pull the meat off the bone and shred it easily the chicken’s ready. Feel free to remove the chicken bones at this point if you like, then add your rice. Give it all a good stir, then put the lid on. Give it a stir every few minutes, scraping the goodness off the bottom of the pan as you go. Let it cook for about 15 to 20 minutes until the rice is perfectly cooked. Stir in the prawns and if it needs it, add enough water to make it a kind of porridgey consistency (look at the picture). Pop the lid back on and cook for another 3 to 4 minutes while you chop your parsley. Stir the parsley through and serve on a lovely big platter. I absolutely love this with a lemony green salad.

See details

EASY CAJUN JAMBALAYA RECIPE | ALLRECIPES

Easy Cajun Jambalaya Haiku: "Holy cow, this rocked. I made several small changes, but still, man, so good!" I dumped everything in the crockpot on low b4 work in the a.m. (less chick stock, no rice), and we served it w/ rice at dinnertime.
From allrecipes.com

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Aug 28, 2019 · This Easy Jambalaya Recipe is packed with spicy andouille sausage, shredded chicken, sweet shrimp, and of course, plenty of vegetables and rice. It’s the perfect one-pot meal for busy nights! For more easy one-pot meals, check out this One Pot Beef Stroganoff, this One Pot Mexican Pasta…
From therecipecritic.com

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Have dinner ready when you come home with this ultimate, slow-cooker Jambalaya. Featuring chicken, shrimp and smoked sausage, this classic Creole rice dish is perfect for the slow-cooker as all the flavors blend together over time in a marvelous way. As a simple one-pot meal, bring Jambalaya …
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Mar 24, 2020 · This recipe was invented in the USA in the 1970s – it’s not an authentic Italian recipe, which was somewhat surprising to me! Pasta Primavera ingredients You can feel free to swap for whatever vegetables you prefer or are sold at your local grocery store or farmer’s market, but this particular recipe …
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Aug 24, 2020 · Jambalaya is a classic spicy New Orleans dish loaded with sausage, chicken, and shrimp. This hearty and meaty dish is made in one pot with rice, the holy trinity of vegetables, Cajun spices, hot sauce, and tomato broth.
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