Jambalaya Spagetti


Jambalaya is a great traditionally Southern dish with rich flavours of meaty sausage, fresh tomatoes, mixed with lighter shrimp or chicken with a great cajun kick.  The thing that always bothered me was I often wanted to make it when I didn’t have rice. For some reason, I do always have spaghetti on hand. So, hey, I’m adaptable (and not afraid of messing with recipes) so bam – Jambalaya Spaghetti.  I hope you like it as much as we did.

Jambalaya Spaghetti (Serves 4)

  • 10 oz sausage
  • 2/3 lb raw shrimp, peeled.
  • 1 medium white onion, diced
  • 2-3 cloves garlic, minced
  • 2 fresh tomatoes, diced
  • 10 oz tomato sauce
  • 1 cup chicken broth
  • 400g pasta
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
  • 2 tbsp olive oil

Boil pasta as instructed in a pan of boiling salted water until cooked.

Drain and set aside.

In a deep frying pan or pot sweat onions and garlic in olive oil

Add sausage, and cooke 3-4 minutes until browned

Add tomatoes and cook for a further minute

Add all remaining ingredients and bring to a simmer, stirring occasionally

Simmer for 10 minutes or until shrimp are cooked through and sauce begins to reduce

Add the cooked pasta and cook for a further 1-2 minutes, stirring to coat the pasta

Serve hot


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