North Dakota Wheat Commission dtn events about resources stay
buyers wheat consumers research publications
















Printer Friendly
Previous | Next 2 of 7

Print | 3X5 | 4X6 | Full Page |

New Orleans Jambalaya Pasta Sauce
Irene Eslinger, Coleharbor, ND

Serve with 12-16 ounces of penne, rotini, mafalda (mini lasagna) or other medium pasta shape, cooked according to package directions.

2 tablespoons margarine
6 ounces boneless, skinless chicken breasts, sliced into thin strips
12 medium-size raw shrimp, peeled and deveined
4 ounces thinly sliced andouille (Cajun-style) sausage, uncooked
3 cloves garlic, minced
cup chopped scallions
cup chopped green bell pepper
cup chopped red bell pepper
cup chopped onion
cup chopped fresh tomatoes
teaspoon freshly ground black pepper
teaspoon cayenne pepper
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh oregano leaves
teaspoon paprika
1 tablespoon tomato paste
1 cup roasted garlic-seasoned chicken broth
2 tablespoons chopped fresh parsley

In a large skillet over medium heat melt margarine; add chicken and shrimp. When chicken and shrimp are partially cooked (about 5 minutes) add sausage, garlic, scallions, bell peppers, onion, tomatoes, black pepper, cayenne pepper, thyme, oregano and paprika. Cook 5 to 8 minutes or until vegetables are partially cooked.

Add tomato paste and chicken broth. Bring to a boil; reduce heat to low and cook uncovered until sauce is reduced and fairly thick, about 20 minutes, stirring occasionally.

Pour sauce over hot pasta. Top each serving with chopped parsley. Makes six 1-cup servings.

Nutritional Information
Each serving provides: 168 calories, 13 g protein, 6 g carbohydrates, 1 g fiber, 11 g fat, 48 mg cholesterol, 17 mcg folate, 1 mg iron, 451 mg sodium.