Name: Pasta Jambalaya
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Ingredients: 1 tbsp onion powder; 1 tbsp garlic powder; 1 tbsp paprika; 1 tbsp Kosher salt (Diamond Crystal* Use 2 tsp if using a different brand of salt); 1 tsp cayenne pepper; ½ tsp white pepper; 3 stalks celery (trimmed and diced); 1 whole green bell pepper (diced); 2 small onions (diced); 5 cloves garlic (minced); 1 recipe creole seasoning; 1 pound dry pasta (any shape); 1 pound smoked sausage (sliced); 1 pound raw chicken thighs (cut into 1 inch pieces); 1 quart chicken broth; 2 cups water; Neutral oil or olive oil; Sliced green onions for garnish; Chopped parsley for garnish; Hot sauce

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Coming back from Houston with a stadium full of people watching Germany play soccer, it felt right to leave you with something you can make for a crowd. This is one of those dishes.

Same spirit as the traditional jambalaya, just pasta instead of rice. You start with a homemade creole seasoning, which takes about thirty seconds to put together and is worth making from scratch.

Great for a potluck, a watch party, or honestly any situation where you need to feed a lot of people without stressing about it. Hot sauce on the side is not optional.

Recipe below.

Pasta Jambalaya

Pasta Jambalaya is a great one-pot dish to make for your next tailgating party or any large gathering really. It has all of the same flavor punches as the traditional rice version, but is much easier to cook.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 8

Ingredients Method

Ingredients

FOR THE CREOLE SEASONING:

1 tbsp onion powder
1 tbsp garlic powder
1 tbsp paprika
1 tbsp Kosher salt (Diamond Crystal* Use 2 tsp if using a different brand of salt)
1 tsp cayenne pepper
½ tsp white pepper

FOR THE PASTA JAMBALAYA:

3 stalks celery (trimmed and diced)
1 whole green bell pepper (diced)
2 small onions (diced)
5 cloves garlic (minced)
1 recipe creole seasoning
1 pound dry pasta (any shape)
1 pound smoked sausage (sliced)
1 pound raw chicken thighs (cut into 1 inch pieces)
1 quart chicken broth
2 cups water
Neutral oil or olive oil
Sliced green onions for garnish
Chopped parsley for garnish
Hot sauce

Method

FOR THE CREOLE SEASONING:

Mix all spices together.

FOR THE PASTA JAMBALAYA:

Combine 1 tablespoon of creole seasoning and the chicken thighs. Toss together until chicken is well coated and set aside.
Heat up a large cast iron pot or other large pot over medium high heat. Drizzle oil into the pot and brown sausage on both sides. Remove the sausage and set aside.
Add in more oil if needed, then add in the chicken to brown for about five minutes.
Turn down the heat to medium and add in the garlic and sauté for 30 seconds.
Pour in the chicken broth, two cups of water, and sausage. Stir everything together, making sure to scrape the bottom of the pot to release any of the hard bits of flavor. Stir in the dry pasta and cover the pot. Let simmer for a total of 20 minutes, making sure to stir the pot every five minutes. You can taste and adjust for seasoning after the pot comes to a boil.
Once the noodles are done, turn off the heat and stir. Let the pot sit for five minutes. Season again to taste.
Garnish with green onions and parsley. Stir to combine.
Serve immediately with a side of hot sauce!