Cajun Jambalaya Pasta
Easy one pot pasta with bold, spicy flavours, inspired by New Orleans and Louisiana Cuisine.
- Contains celery
- Contains Fish
- Contains Shellfish
- Contains Eggs
- Contains milk
Ingredients
- 8.75oz fresh tagliatelle (or pasta of your choice)
- 5.25oz chorizo, cut into 1cm slices
- 3.5oz cooked prawns (you can also use fresh shrimp, allow a couple of extra minutes after adding to cook)
- 5.25oz chicken breast, diced
- 3 tbsp cajun spice mix (shop bought or use recipe below)
- 1 small green bell pepper, diced
- 1 small onion, diced
- 2 garlic cloves, minced
- 1/2 celery stalk, divided
- 8.75oz tinned tomatoes or ripe tomatoes, chopped
- 8.75fl. oz chicken stock
- 2 tbsp olive oil
- Parmesan
- 1-2 tbsp oil for frying
- salt and pepper to season
For the cajun spice mix
- 1 tsp oregano
- 1 tsp celery salt
- 3 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried basil
- 1 tsp onion powder
- 1/2 tsp white pepper
- 1 tsp salt
- 2 tsp cayenne pepper
Instructions
Step 1
Pour 1 tbsp of oil in a medium hot pan and add the chorizo. Cook for about 4-5 mins stirring occasionally until nicely seared.
Step 2
Remove the sausage from the pan, keeping the oil in.
Step 3
Add the chicken and fry off for 2 minutes, then add the diced vegetables and continue cooking for 2-3 mins on medium-low heat.
Step 4
Return the chorizo back to the pan and stir in the cajun seasoning. Allow to cook for a minute or two until spices favour started developing.
Step 5
Pour the tinned(or chopped) tomatoes and the stock to the pan and simmer for 5-6 mins.
Step 6
Add the prawns to the sauce and cook for a couple more minutes, taste the sauce and adjust the seasoning, add a splash of water should you need to thin it.
Step 7
Gently stir in the pasta, making sure it is well coated.
Step 8
Continue to simmer on medium-low for 3-4 mins allowing the pasta to soften and absorb the flavours.
Step 9
Remove from the heat and serve in a bowl.
Step 10
Garnish with freshly ground black pepper and grated parmesan and herbs of your choice.