Tuesday, April 16, 2013


This was excellent.  I made a couple changes which I will note below.  I'm not sure I really needed the sugar.  It was a bit sweet.  I would definetely make again.

Jambalasta - from allrecipes.com

3 (8 ounce) packages linguine pasta I used 12 oz penne

2 tablespoons olive oil didn't use
1 onion, chopped I also added chopped peppers and celery
2 skinless, boneless chicken breasts, cut into strips I used two chicken quarters, boiled, and chopped
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1 tablespoon Cajun seasoning I used half this amount
1 tablespoon paprika I used half this amount
1 teaspoon garlic powder
1 teaspoon dried oregano didn't use
1 teaspoon salt didn't use
1 tablespoon Louisiana-style hot sauce didn't use although i definetely should have, we added at the end
1 pound kielbasa, cut into 1/4-inch slices used ham instead of sausage
1 (28 ounce) can diced tomatoes, undrained used 2 cans of diced tomatoes with cream chilis
1 tablespoon cornstarch
2 tablespoons cold water

1.Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.

2.Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

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