Pasta Jambalaya Recipe
Pasta Jambalaya Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too.
Recommended: Top 10 Quick Dinners
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1/4 pound bulk spicy pork sausage
  • 1 small onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 boneless skinless chicken breast, cut into cubes
  • 1 can (14-1/2 ounces) Cajun stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup salsa
  • 1 medium carrot, julienned
  • 1 small yellow summer squash, sliced and quartered
  • 1 small zucchini, sliced and quartered
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup frozen cooked shrimp, thawed, peeled and deveined
  • Hot cooked pasta
  • 3 bacon strips, cooked and crumbled

Directions

In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon. Yield: 4 servings.
Originally published as Pasta Jambalaya in Country Extra July 2001, p51

Nutritional Facts

1 each: 234 calories, 9g fat (3g saturated fat), 85mg cholesterol, 1397mg sodium, 19g carbohydrate (11g sugars, 4g fiber), 20g protein.

  • 1/4 pound bulk spicy pork sausage
  • 1 small onion, chopped
  • 2 to 3 garlic cloves, minced
  • 1 boneless skinless chicken breast, cut into cubes
  • 1 can (14-1/2 ounces) Cajun stewed tomatoes
  • 1 can (8 ounces) tomato sauce
  • 1/3 cup salsa
  • 1 medium carrot, julienned
  • 1 small yellow summer squash, sliced and quartered
  • 1 small zucchini, sliced and quartered
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 1 cup frozen cooked shrimp, thawed, peeled and deveined
  • Hot cooked pasta
  • 3 bacon strips, cooked and crumbled
  1. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon. Yield: 4 servings.
Originally published as Pasta Jambalaya in Country Extra July 2001, p51

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