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Canoodling with Pasta

(page 3 of 5)

Pasta Jambalaya

My older sister is a fan of the noodle. It is the carb lover in her. She created this recipe by omitting rice (a Southern sin), but I think it is so good that I had to share it. This is a great dish to substitute with leftover turkey.

1 pound boneless chicken, cubed
1 pound Cajun spicy sausage
The Southern Holy Trinity:
1 large onion, chopped;
1 large green bell pepper, chopped;
4-6 ribs of celery, chopped
4-6 cloves garlic, minced
2 small cans tomato paste
4 tomatoes, peeled, seeded, and diced (or one 28-oz can diced tomatoes)
1 large bay leaf
4 cups chicken stock
Creole Seasoning to taste
(you can make your own: 2 teaspoons cayenne, 2 teaspoons pepper, 1 teaspoon white pepper, 1 teaspoon oregano, 1/2 teaspoon thyme, 1/2 teaspoon sugar)
1 pound farfalle (or other pasta of your choice)

In a sauté pan, add butter or oil and brown chicken over medium-high heat. Season chicken with Creole Seasoning (or pepper and garlic salt mixture). Drain chicken and set aside. If using leftover, already-cooked poultry, season appropriately and tear into bite-sized pieces. Using same pot, add oil or butter and brown sausage, drain and set aside. In stock pot, add 1 tablespoon butter, Holy Trinity and garlic. Cook until onions are clear. Add the tomato paste. Once the tomato paste has browned a bit, pour in 2 cups of stock, stirring completely and scraping pan to get browned bits at bottom (this is the good stuff and it should be pretty thick.) Add tomatoes, Creole Seasoning, and salt to taste, simmering for 10-15 minutes. Then add the meat and the rest of the stock (and any seasonings that strike your fancy) and cook another 15 minutes on medium-low heat. Boil pasta while sauce is marinating on stove and preheat oven to 350 degrees. Drain pasta and mix well with sauce. Pour in large baking dish and bake (uncovered) for 10-15 minutes. >>>


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