Pasta Jambalaya

Ingredientes

• 1/2 pound linguini
• 1/2 pound andouille sausage, sliced
• 2 small chicken breasts, cut into 1/2 inch cubes
• 1/2 pound shrimp, deveined
• 1 cup diced celery
• 1/2 cup diced onions
• 1 green bell pepper, seeded and diced
• 3 cloves fresh garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon cayenne pepper (it’s spicy) ((plus more to make it spicier))
• 1 (14 oz) can crushed tomatoes
• Salt and pepper to taste
• Olive oil for pan
• Chopped Italian parsley for garnish

Preparación

1. 1

   Cook the linguini according to package directions. Drain and set aside.

2. 2

   Season the cubed chicken with about ½ teaspoon of salt and a few grinds of black pepper.

3. 3

   On a large deep skillet, heat 1 tablespoon of olive oil over medium high heat. Cook the chicken on all sides until fully cooked through, about 8 minutes total. Transfer to a plate and set aside.

4. 4

   On the same skillet, add a few more drizzles of olive oil if needed, and cook the shrimp and the andouille sausage for about 2-3 minutes per side until the shrimp is fully cooked through and the sausage is golden brown. Transfer to a plate and set aside.

5. 5

   On the same skillet, heat another tablespoon of olive oil over medium heat. Cook the diced celery, onions, and bell pepper for about 8 minutes until softened, stirring occasionally. Add the minced garlic and cook another 2 minutes until fragrant.

6. 6

   Add the tomato paste, Old Bay seasoning, and cayenne pepper, and stir to coat the vegetables. Add crushed tomatoes and stir. Season with salt and pepper to taste. Bring to a boil and then reduce heat to a low simmer for about 5 minutes (covered) to allow the flavors to come together. Note: if you want it less spicy, use less cayenne pepper.

7. 7

   Return the cooked chicken, shrimp, sausage, as well as the cooked (and drained) linguini to the pan. Toss to combine. If needed, season with more salt and pepper.

8. 8

   Garnish with chopped parsley. Serve and enjoy!