Jambalaya Linguini Fini Recipe
Blackened chicken and shrimp, andouille sausage, crawfish, green onions, and Creole sauce.
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Ingredients
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Protein
Pasta
Creole Sauce
Garnish
Method
Protein
Prepare and season proteins
Slice the chicken breast into strips and toss with half of the blackening seasoning. Toss shrimp with the remaining blackening seasoning. Slice the andouille sausage into 1/4-inch thick rounds. Set aside crawfish tails.
Heat a skillet over medium-high heat. Add a small amount of oil and blacken the chicken until cooked through, about 3–4 minutes per side. Remove and set aside.
In the same skillet, cook the shrimp until opaque and lightly charred, about 2 minutes per side. Remove and set aside.
Add sliced sausage to the skillet and cook until browned, about 3–4 minutes. Remove and set aside.
Pasta
Bring a large pot of salted water to a boil. Add the linguini fini and cook according to package instructions until al dente, about 8–9 minutes. Drain and set aside.
Creole Sauce
Heat olive oil in a large skillet or saucepan over medium heat. Add garlic, onion, bell pepper, and celery. Sauté until vegetables are soft and translucent, about 5 minutes.
Stir in crushed tomatoes and chicken stock. Add Creole seasoning, thyme, oregano, cayenne pepper, salt, and black pepper. Simmer the sauce for 10–15 minutes to allow flavors to meld and sauce to thicken slightly.
Assembly
Add the cooked pasta to the Creole sauce. Toss to coat evenly.
Add the cooked chicken, shrimp, sausage, and crawfish tails to the pasta and sauce mixture. Stir gently to combine and heat through for 2–3 minutes.
Garnish
Serve the jambalaya linguini fini hot, garnished with sliced green onions.
