Homemade Shrimp Sausage Jambalaya Pasta

This sausage shrimp jambalaya pasta is one of my comfort foods that I enjoy occasionally. I created this recipe because of California Pizza Kitchen’s Jambalaya pasta. I love their Jambalaya pasta. Though I find that it is a little bit on the saltier side to my taste bud – but I still love it. However, I moved to Pacific Northwest and the closest California Pizza Kitchen’s store is in Oregon! So, I have to put on my creative hat to make my own version of shrimp jambalaya pasta. After making so many versions of it, I would say don’t skip the okra. I think it is the essential ingredient for making Jambalaya.

Below is my version of shrimp jambalaya pasta that it less salty than California Pizza Kitchen’s version (you can add more salt or, even more Cajun seasoning for more flavors). The shrimp sausage jambalaya pasta is savory, bold, full of flavors. You just need one deep pot to cook and fully ‘customizable’ as you can definitely add more proteins and vegetables (or reduce them). You can scallop, mussel, fried tofu, carrot, corn, or anything you like, you get the idea. Without further ado, let’s get cooking, shall we?

Disclaimer: I am not promoting California Pizza Kitchen and am not affiliated with them. I am just expressing my personal opinion on one of their dishes and how that dish inspired me to create this recipe.

Tools I used:

• Deep saute pan – Non-stick deep saute pan for any kind of cooking needs that I really love to use. Evenly heated, easy cleaning and very durable.

Tip: You can add or reduce the spiciness by adjusting the amount of jalapeño peppers. The more you put the spicier, the Jambalaya pasta will be. Also, adding salt to the boiling water while cooking pasta will give some taste boost to the bland pasta.

Ingredient:

• 1 lb raw large shrimp – peeled and deveined
• 2 boneless chicken thighs – cut into bite-sized pieces
• 1 link (12 oz) polish kielbasa sausage (or any sausage you like) – cut into round pieces
• 1 package (16 oz) Linguine pasta (or any pasta you like)
• 6 cloves garlic – peeled and minced
• 1 cup okra – thinly sliced
• 1 bell peppers – remove the seeds and diced
• 2 celery stalks – diced
• 1 jalapeño pepper – sliced
• 1 medium-sized onion – diced
• 2 bay leaves
• 1 can (14.5 oz) crushed tomatoes
• 2 tablespoons olive oil
• 1 cup chicken stock
• 4 tablespoons Cajun seasoning
• 1 teaspoon chili powder
• 1 teaspoon dried thyme powder
• 6 cups water
• Salt and pepper to taste

Direction:

• Heat oil in a deep pan over medium-high heat.  Then, add chicken, sausage and stir for about 5-7 minutes or until they are lightly browned.
• Add bell peppers, celery, jalapeño, onion and garlic. Stir for 5 minutes or so.
• Afterwards, add the crushed tomatoes, chicken stock, Cajun seasoning, chili powder, thyme, bay leaves, and give them a good stir. 
• Reduce the heat to medium-low, cover and simmer for about 5-10 minutes.
• In the meantime, cook the pasta according to the package. Make sure you add some salt to the boiling water while cooking the pasta.
• After the pasta is cooked, add it to the ‘Jambalaya’ pan.
• Then, add shrimp, okra, salt, pepper and give them a good stir.
• Continue to stir and cook until the shrimp are pink and all cooked through.
• Serve and enjoy!