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Jambalaya Pasta
Ingredients
- 1 cup finely chopped onion
- 1 cup finely chopped green sweet pepper
- 1 cup finely chopped celery
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- 1 14 1/2 ounce can diced tomatoes
- 1 cup chicken broth
- 1 6 ounce can tomato paste
- 1 teaspoon dried oregano, crushed
- 1/4 - 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried basil, crushed
- 1/2 teaspoon dried thyme, crushed
- 1/4 - 1/2 teaspoon ground black pepper
- 8 ounces dried bow-tie pasta
- 12 ounces large fresh shrimp, peeled and deveined
- 1/2 pound cooked andouille sausage or other smoked sausage, sliced
- 1 cup cubed, cooked ham (5 to 6 ounces)
- 1/4 cup snipped fresh parsley
Directions
1. In a large saucepan, cook onion, green pepper, celery, and garlic in cooking oil for 5 to 7 minutes or until tender. Drain.
2. Add undrained tomatoes, broth, and tomato paste. Stir in oregano, basil, thyme, red pepper, and black pepper. Cover and simmer for 20 minutes.
3. Meanwhile, cook pasta according to package directions, adding shrimp the last 1 to 3 minutes or until opaque. Drain and return to the pan.
4. Add sausage and ham to tomato sauce; heat through. Add sauce mixture and parsley to pasta mixture, tossing gently to combine. Makes 6 to 8 servings.
