I stood staring into the pantry. Despite my menu plan, I had no idea what to cook. I just didn’t feel like cooking but I knew that eating out was not an option. So, I guess you could say that this recipe was born out of desperation.
Please note that you can adjust the heat of this recipe by changing the amount of Cajun seasoning blend. I prefer to use Emeril’s Essence Creole Seasoning.
RECIPE: Sausage Jambalaya Pasta
Ingredients
- 1 tablespoon olive oil
- 1 stalk celery sliced
- 1 onion diced
- 1 bell pepper diced
- 1 clove garlic minced
- 1 pound smoked sausage sliced
- 1 15 ounce can tomato sauce
- 1 15 ounce can diced tomatoes
- 2 cups chicken stock
- 1-2 cups water
- 2-3 tablespoons Cajun seasoning
- 1 16 ounces box tubular pasta, like penne
Instructions
- Heat olive oil in a large skillet over medium high heat. Add the celery, onion, bell pepper, garlic, and sausage. Cook until the vegetables begin to soften.
- Stir in the tomato sauce, diced tomatoes, chicken stock, and 1 cup of water. Add 2 to 3 tablespoons of Cajun seasoning based on your personal preference.
- Bring the mixture to a boil. Mix in the pasta. Cover and lower heat to medium-low.
- Simmer 10 to 15 minutes until the pasta is al dente. Add additional water as needed.
Oh my goodness, YUMMY!!!! I think Chad and 2 of the kids would eat this – the other two will have to eat plain noodles and salad. This is TOTALLY going on our menu for this week!
You can control the spice and make it kid-friendly. I think it would also be good with cooked chicken. You could do seafood but shrimp cooks quick and would need to be added at the end. Let me know how it turns out for you! 🙂
Oh, and we have lots of snow (Parmesan cheese) and noodles in our house too. 😉