Jambalasta

Jambalasta

76
raesive 1

"Try this delicious spin on Jambalaya using pasta instead of rice!"

Ingredients

50 m {{adjustedServings}} servings 860 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 860 kcal
  • 43%
  • Fat:
  • 32.1 g
  • 49%
  • Carbs:
  • 94.1g
  • 30%
  • Protein:
  • 46.8 g
  • 94%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 1672 mg
  • 67%

Based on a 2,000 calorie diet

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Directions

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  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  2. Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.
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Reviews

76
  1. 92 Ratings

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I'm from Louisiana and this recipe is called Pastalaya, not Jambalasta.

Excellent! I made this as directed except I skipped the cornstarch (maybe my tomatoes, but I didn't need it), and tossed my sauce with the linguine. I also added the shrimp in the last few minut...

I used rotini pasta instead of linguine because I like the way it holds the sauce. I didn't use chicken, but it was still yummy with just the shrimp and sausage. It was spicy, but my picky dau...