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Author Notes: Jambalaya's cousin, pastalaya has become extremely popular in Louisiana according to my brother, a relatively recent transplant to Baton Rouge. The same flavors of jambalaya with pasta instead of rice, this makes for a hearty one-pot meal. —inpatskitchen
Food52 Review: WHO: Inpatskitchen is a long-time Food52er from Michigan.
WHAT: A lightning-fast, filling dish to make when you're in need of warming.
HOW: This is an exercise in adding a lot of things to one pot. Stir and simmer, and 30 minutes later, dinner is served.
WHY WE LOVE IT: We never thought jambalaya had the potential to be much more comforting than it already is, but this dish proves us wrong. Saucy, warming, and studded with pasta, this is how we'll take ours from now on. —The Editors
- 1 tablespoon olive oil
- 1 pound andouille sausage (or other spicy smoked sausage), cut into 1/4-inch thick rounds
- 3/4 pound boneless, skinless chicken thighs (or breasts) cut into 3/4-inch cubes
- 1 cup finely diced onion
- 3/4 cup finely diced celery
- 3/4 cup finely diced green bell pepper
- 2 cloves minced garlic
- 2 teaspoons Hungarian sweet paprika
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (optional)
- One 28-ounce can Italian plum tomatoes (preferably San Marzano)
- 1 to 1 1/2 cups water
- 10 ounces dried pasta (I use penne)
- 3/4 pound peeled and deveined shrimp (I use 21/25s)
- Thinly sliced green onion, for garnish
- Coat a very large skillet (about 14 inches in diameter) with a lid with the olive oil. On medium heat, warm the oil and add the sliced sausage. After the sausage begins to render some of its fat, raise the heat and add the chicken. Sauté until the sausage and chicken just begin to brown a bit.
- Stir the onion, celery, bell pepper, garlic, paprika, thyme, basil, oregano, and cayenne (if using) into the sausage and chicken and sauté over medium heat until the vegetables soften. Crush the tomatoes and add them, along with their juices, to the pan. Simmer for about 10 minutes, partially covered.
- Add one cup of the water, bring up to a low boil, and stir in the pasta.
- The pasta should take about 12 minutes to cook, so at the 7-minute mark, add the shrimp and continue to simmer until the pasta is al dente and the shrimp is just cooked through. If you need to loosen the dish up a bit, add that extra 1/2 cup of water during the last few minutes.
- Serve in bowls, and garnish with the green onion.
- Your Best One-Pot Meal Contest Finalist!
Have Your Campari—and Eat It, Too
Granita is really, really great
Spike your granita with campari.
The craziest chip around.
7 food-filled honeymoons.
Savor the season.
This pasta's mint to be.