A spicy pasta based jambalaya with shrimp, chicken, and Andouille sausage.
Course Dinner, Main Dish
Cuisine Southern
Keyword cajun, pasta, shrimp
Servings 4
Ingredients
12ounceslinguine
2tablespoonsbutter,divided
3/4poundshrimp
salt and pepper
1tablespoonolive oil
1boneless,skinless chicken breast, cut into 1/2-inch dice
3/4poundAndouille sausage(about 3 links), cut into thin slices
1medium onion,diced
1/2cupdiced green pepper
1/2cupdiced red bell pepper
1stalk celery,diced
3clovesgarlic,minced
1teaspoonpaprika
1/2teaspoongarlic powder
1/2teaspoonoregano
1/2teaspoonthyme
1tablespoonWorcestershire sauce
1cupdiced tomatoes
1tablespoontomato paste
3/4cupchicken broth
1/2cupheavy cream
3green onions. sliced
Instructions
Bring a large pot of salted water to a boil and cook the pasta to al dente. Reserve 1/4 cup of the pasta liquid.
Melt 1 tablespoon butter over medium-high heat in a large skillet. Season shrimp with salt and pepper and add shrimp to skillet. Sauté 2-3 minutes. Remove shrimp and set aside.
Add 1 tablespoon olive oil to skillet. Season chicken with salt and pepper and add to skillet. Cook until no longer pink in the middle, stirring once or twice, about 3 to 4 minutes. Remove from skillet and place with shrimp.
Add 1 tablespoon butter and Andouille sausage, onion, green pepper, red pepper, and celery. Cook 4 to 5 minutes, until Andouille is browned and vegetables are softened.
Add garlic, paprika, garlic powder, oregano, and thyme and cook 30 seconds. Then add Worcestershire sauce, diced tomatoes, tomato paste, and chicken broth. Let simmer 3 minutes.
Add cream and simmer 3 minutes. Return shrimp and chicken and add cooked pasta plus reserved cooking liquid. Simmer another 2-3 minutes. Check for seasoning and add salt to taste.