Jambalaya Pasta

Serves 4 to 6
-1/2 tablespoon canola oil
-2 Chicken Andouille sausages, cut into 3/8-inch thick slices
-1 medium onion, cut into chunky pieces
-1 medium green bell pepper, also cut into chunky pieces
-1 red bell pepper, also cut into chunky pieces
-1 cup sliced celery
-1 tablespoon minced garlic
-2 1/2 cups low sodium vegetable broth
-1 14.5 ounce can fire roasted crushed tomatoes
-1.5 ounces double strength tomato paste or 3 ounces regular tomato paste
-2 tablespoons low sodium soy sauce
-2 tablespoons bottled sweet chili sauce
-1/2 teaspoon cayenne pepper
-1/2 teaspoon dried rubbed sage
-1/2 teaspoon dried thyme
-1/4 teaspoon dried cumin
-1/4 teaspoon ground white pepper
-1 bay leaf
-1 pound dry whole wheat linguine (or 2 pounds fresh), cooked
-8 ounces shrimp, cooked
In a large saucepan over low heat, add the oil. Add the sliced andouille sausage and cook, stirring occasionally, for 12 minutes. Add the onion, bell peppers, celery, and garlic and cook, stirring frequently, for 8 minutes. Add the remaining ingredients through bay leaf and stir well to blend. Bring to a boil. Reduce heat and simmer for 30 minutes.
Stir in the whole wheat linguine and shrimp and serve.

{ 1 comment… read it below or add one }

The Starting Chef September 12, 2010 at 3:45 pm

Oh wow. I love this!


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