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
But I Can Cook! 