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Jambalaya Pasta

Jambalaya Pasta

This Jambalaya Pasta recipe has all the character and flavor of authentic Louisiana Jambalaya transformed into a tasty pasta dish.
Course Main Dish
Cuisine American
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 9 Bowls
Author Nate


  • 3 Tbsp olive oil
  • 1 Lrg Green Pepper Julienned
  • 1 Cup Celery Sliced
  • 1 Cup Vidalia Onion Julienned
  • 2 Cloves Fresh Garlic Minced
  • 1 Lb Chicken Diced
  • 8 oz Tasso Ham Small Diced
  • 12 oz Shrimp Peeled and Deviened
  • 1 Can Crushed Tomatoes
  • 1/2 Can water Rinse out can to get more tomato
  • 1 Tbsp Worcestershire Sauce
  • ` Tbsp Chicken Base Soup Aisle
  • 1/4 Cup Brewed Coffee Could be from the morning pot
  • 1/2 Cup Heavy Cream
  • 1 Tbsp Creole Salt
  • 2 Tbsp Pepper Sauce Franks, Zydeco Gator, etc.
  • 1 Lb Penne Pasta Barilla
  • TT salt and pepper
  • 1/4 Cup Scallions Thinly Sliced for Garnish


  1. Preheat large saute pan or wok over medium to medium high heat. At same time set separate pasta cooking pan on stove with 3 quarts of water to medium low heat. Add salt to water for pasta.
  2. In preheated wok spray with non stick spray and add olive oil.
  3. Season diced chicken with 1 tsp creole salt and mix. Add to wok with oil, in batches if necessary.
  4. Remove chicken from pan and set aside.
  5. If desired, render fat from Tasso ham in wok over medium to medium low heat for a short time. Let Tasso get slightly crispy taking care that tasty bits on bottom of pan do not scorch. Then remove from pan and set aside.
  6. Introduce green pepper, onion, celery (trinity) and garlic to wok and sweat over medium heat until onions begin to just brown. All the tasty bits from bottom of pan that develop from chicken and tasso should "deglaze" at this point and add to the color. You can turn heat up a bit if that does happen.
  7. To the vegetables add the coffee and let reduce a bit.
  8. Add tomato, water, chicken base, worcestershire, hot sauce, chicken, tasso and remaining creole salt and let simmer for approximately 20 minutes.
  9. Turn pasta pot to high just before the end of the 20 minutes. Add cream to wok when the 20 minutes has finished. Taste and adjust with salt and pepper.
  10. Once pasta pot comes to a boil, add pasta, stirring occasionally. Penne takes about 11 minutes.
  11. Wait 5 minutes and then add shrimp. Stir occasionally insuring shrimp are submerged.
  12. Another six minutes and shrimp should be just about done and pasta should be perfect. Drain pasta and add to wok incorporating into sauce.
  13. Dish Jambalaya Pasta up and garnish with scallions.
  14. Enjoy!