Jambalaya Recipe
Fettuccine tossed with shrimp, Andouille sausage, diced tomatoes and a special blend of spices for a pasta sure to heat up your night.
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Ingredients
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Pasta and Protein
Vegetables
Spices and Seasoning
Liquids
Method
Preparation
- 1
Cook the Pasta
In a large pot of boiling salted water, cook the fettuccine according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Ingredients
Dice the onion, green bell pepper, and celery. Slice the Andouille sausage and set aside.
- 3
Season the Shrimp
In a bowl, season the shrimp with garlic powder, paprika, cayenne pepper, salt, and black pepper. Toss to coat evenly.
Cooking
- 4
Sauté the Vegetables and Sausage
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and celery. Sauté for about 5 minutes until the vegetables are softened. Add the sliced Andouille sausage and cook for another 5 minutes until browned.
- 5
Add the Tomatoes and Broth
Stir in the diced tomatoes (with their juices) and chicken broth. Bring to a simmer.
- 6
Cook the Shrimp
Add the seasoned shrimp to the skillet and cook for about 3-5 minutes, or until the shrimp are pink and cooked through.
- 7
Combine with Pasta
Add the cooked fettuccine to the skillet and toss to combine all ingredients. Cook for an additional 2-3 minutes until heated through.
Serving
- 8
Garnish and Serve
Taste and adjust seasoning with salt and pepper as needed. Serve the jambalaya hot, garnished with fresh parsley if desired.