Cajun Jambalaya Pasta
All of the meat and vegetable measurements are complete approximations. I use equal amounts of each. Adjust to taste/what you have in the fridge.
- Preparing Time: 20 minutes
- Total Time: 30 minutes
- Served Person: 4
spicy
quick & easy
pasta
left overs
cajun
main dish
contains white meat
tree nut free
nut free
contains gluten
red meat free
contains fish
contains pasta
contains dairy
- parmesan cheese
- 1/4 tsp. black pepper
- 1/2 red pepper chopped
- 1/2 yellow pepper chopped
- 1/4 tsp. salt
- 2 teaspoons cajun seasoning
- 8 ounces pasta (i like campanelle)
- 1/2 ~doublequotering~doublequote of sausage (i use either andouille or smoked)
- chicken, cooked
- shrimp, cooked
- 2 thinly sliced green onions
- 1/2 cup half ~~amp half (use full fat, if you want)
- 1/4 tsp. dried basil
- 1/8 tsp. garlic powder
- 1/2 t. lemon juice
- Carbohydrate 4.275616875 g
- Cholesterol 0 mg
- Fat 0.22531 g
- Fiber 0.875162483148277 g
- Protein 0.62235875 g
- Saturated Fat 0.065758125 g
- Serving Size 1 1 Serving (45g)
- Sodium 1.784125 mg
- Sugar 3.40045439185172 g
- Trans Fat 0.0892370625 g
- Calories 19 calories
1. In a large pot with boiling salted water, cook pasta until al dente; drain. 2. While pasta is cooking, brown sausage in a skillet over medium heat. 3. Add peppers and onions. Cook for 2-3 minutes. 4. Reduce heat; add Half & Half and all remaining ingredients and heat through. 5. Reduce sauce to thicken, or if you prefer, add some parmesan cheese to thicken. 6. In serving bowl, toss pasta with jambalaya sauce. Serve with grated parmesan cheese if desired.
