Jambalasta

Jambalasta

47 Reviews 9 Pics
  • Prep

    15 m
  • Cook

    35 m
  • Ready In

    50 m
raesive
Recipe by  raesive

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  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.

Share It

Reviews (47)

Rate This Recipe
SunnyByrd
8

SunnyByrd

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 minutes with the pasta - I think they could have gotten too done as written. Anyway, fabulous idea and flavors - my guys were thrilled. I threw some chopped green and yellow peppers and chopped parsely on when I served it. Thanks for the recipe - nicely done! :)

kathysmallbone
8

kathysmallbone

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 daughter liked it too. It made the house smell great while it was cooking. Will definitely make it again!

bikerchickie
7

bikerchickie

Kids thought it was too spicy, husband and I LOVED it. Even better a day or two later as leftovers with a bit of cheese grated on top.

More Reviews

Similar Recipes

Cindy's Jambalaya
(253)

Cindy's Jambalaya

Linguine Pasta with Shrimp and Tomatoes
(214)

Linguine Pasta with Shrimp and Tomatoes

Jen's Jambalaya
(54)

Jen's Jambalaya

Shrimp Scampi with Linguini
(40)

Shrimp Scampi with Linguini

Linguine with Cajun-Spiced Shrimp and Corn
(25)

Linguine with Cajun-Spiced Shrimp and Corn

Naked Shrimp Pasta
(19)

Naked Shrimp Pasta

Nutrition

Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cindy's Jambalaya

>

next recipe:

Shrimp Scampi with Linguini