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Jambalaya Pasta
My husband liked this dish at a restaurant, so we decided to re-create it at home. Guests frequently comment on how appetizing it looks and how great it tastes.—Christy Leonhard, Durham, North Carolina
Reviews
Great flavor and heat. I would add some cornstarch to thicken the sauce before adding the pasta also. I made it with shrimp and chicken, but put the shrimp in too early (when I started cooking the pasta); next time I would wait until a few minutes before adding the pasta to the sauce, and would also try with andouille sausage or chorizo.
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