One of our favorite recipes around here is the Cajun jambalaya pasta. In my head I like to call it Nouille Andouille because that's fun to say, but when I say it out loud I call it jambalaya which is still fun to say but not as fun.
This recipe was inspired by a dish that I used to get a local restaurant when I worked on the south side of Chicago. Like a lot of my recipes, I try to recreate my favorite meals from my life in Chicago because the food there is amazing. To be honest, the food at our favorite restaurants are the only things that Joe and I miss about that area (and friends too of course).
Cajun Jambalaya Pasta
"Nouille Andouille"
1 lb smoked sausage, cut in 1/4" slices
1 lb boneless/skinless chicken breasts, cut in 1" squares
2 Tbs Cajun seasoning
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
1 onion, cut into thin strips
1 Tbs minced garlic
1 Tbs Cajun seasoning
2 roma tomatoes, diced
1 c chicken broth
1 pound tri-color rotini
salt and pepper to taste
Heat up a large pot of water to a boil. Cook pasta as directed on box.
Place cut chicken breasts in a mixing bowl and sprinkle 2 tbs of Cajun seasoning over chicken. Toss chicken until even coasted with Cajun spice. Brown sausage in a large saute pan over a medium low heat. Remove and put aside. Place chicken in saute pan and cook until about half done.
Add peppers and onions. Cook until peppers are half done and add garlic to the pan. Season the ingredients with salt, pepper and the additional 1 tbs cajun spice.
Add diced tomatoes and chicken broth into the sauté pan and cook until the chicken is done and vegetables are tender. Add sausage back into the sauté pan and stir.
Dish pasta into a bowl and spoon jambalaya over the pasta.
One of these days I'm going to try making this recipe with zucchini as the noodles and see how that turns out. If anyone decides to try using the zucchini instead of pasta, let me know how it turns out!
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