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Classic Jambalaya Menu
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Here's a new twist on a New Orleans classic with ham, shrimp and sausage. We recommend serving a loaf of crusty sourdough bread alongside this spicy dish. (If you prefer things a little cooler, use smoked sausage in place of the andouille sausage.) Soothe your palate with simple berries and whipped cream for dessert.
Jambalaya Menu (Serves 6 to 8)
Jambalaya Pasta
- Crusty sourdough bread
- Fresh berries and whipped cream
- Low-fat milk or ginger ale
Test Kitchen Tips:
Shorten the ingredient list by using 2 teaspoons dried Italian seasoning in place of the dried oregano, basil, and thyme.
Purchase the shrimp already peeled and deveined from your grocery store to save a step. You will only need about 10 ounces peeled shrimp.
If you don't have bow-tie pasta on hand, substitute whatever short pasta you may have, such as rotini, gemelli, penne, or mostaccioli.
If you prefer a less spicy dish, you can use smoked sausage in place of andouille sausage. (Or omit the sausage and increase the ham to 8 ounces, if you like.)
Shopping List:
- 1 onion
- 1 large sweet pepper
- 1 bunch celery
- 1 head garlic
- 1 14 1/2-ounce can diced tomatoes
- 1 14-ounce can chicken broth
- 1 6-ounce can tomato paste
- 8 ounces dried bow-tie pasta
- 12 ounces large fresh shrimp in shells (or 8 to 10 ounces peeled, deveined uncooked shrimp)
- 1/2 pound andouille sausage or smoked sausage
- 6 to 8 ounces fully cooked ham
- 1 bunch fresh parsley
- 1 loaf crusty sourdough bread
- 1 1/2 pints desired fresh berries
- 1 8-ounce carton whipping cream
- 1 quart low-fat milk or ginger ale
Pantry Items
- cooking oil
- dried oregano
- cayenne pepper
- dried basil
- dried thyme
- ground black pepper
Equipment Needed:
- measuring cups and spoons
- cutting board and knife
- large saucepan with lid
- wooden spoon
- large pot for pasta and shrimp
- colander
- pasta server
- medium bowl for cream
- electric mixer
- rubber spatula
Still Hungry?
For more great healthy menu ideas:
Missing an item in our equipment list?
