Pasta Jambalaya suggested by Tammy Shows Rooney

Pasta Jambalaya is a dish that was created by Mr. B’s restaurant in New Orleans. They decided that jambalaya did not have to include rice. This dish started popping up on menus all around New Orleans. My recipe is along the lines of the one served at Cannon’s restaurant. This recipe calls for a premade or store bought marinara sauce. At Cannon’s, we made our own marinara sauce using an ingredient that was a recipe itself. To reproduce those recipes would take a lot of time. So the next time you are in the mood for jambalaya, try making it with pasta. You will enjoy the difference.

Pasta Jambalaya

¼ cup Olive Oil

1 ½ teaspoons Chili Powder

1 Tablespoon Cumin

6oz Andouille Sausage, cut into bite sized discs

6oz Chicken Breast, cut into bite sized pieces

1 Tablespoon Garlic, chopped

1/8 cup Red Onion, cut into strips

1/8 cup Yellow Bell Pepper, cut into strips

1 ½ cups Marinara sauce, warmed

1 pound tricolor Fusilli(spiral) pasta, cooked

Shredded Provolone Cheese

Shredded Smoked Gouda Cheese

Combine Olive Oil, chili powder and cumin. Saute andouille and chicken in oil mixture until the chicken has lost its raw color. Add onion, bell pepper and garlic and cook until garlic is golden. Add marinara sauce and bring to a boil. Place warm pasta into a large bowl and cover with the sauce. Mix well and divide into 4 bowls. Top with cheeses.

Enjoy