Skip to main content

Jambalaya Pizza Pasta



The flavors of traditional New Orleans jambalaya are mixed with the comforting goodness of pasta in this Jambalaya Pizza Pasta. This dish is hearty and tasty, and it will make you want pizza and jambalaya at the same time!

Ingredients:

  • 8 oz penne pasta
  • 1 cup cooked chicken sausage, sliced
  • 1 cup cooked shrimp, peeled and deveined
  • 1 cup diced bell peppers red, green, and yellow
  • 1 cup diced onion
  • 1 cup diced celery
  • 2 cloves garlic, minced
  • 1 can 14
  • 5 oz diced tomatoes
  • 2 tablespoons tomato paste
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 2 cups shredded mozzarella cheese
  • 1/4 cup chopped green onions
  • 1/4 cup chopped fresh parsley
  • 1 tablespoon olive oil

Instructions:

Follow the directions on the package to cook the penne pasta until it is al dente

Remove the water and set it aside

Warm up the olive oil in a big pan over medium-low heat

Dice the garlic, onion, celery, bell peppers, and add them

It will take about 5 minutes of sauting until the vegetables are soft

Add tomato paste, smoked paprika, thyme, oregano, salt, black pepper, and cayenne pepper

Stir in the diced tomatoes

Give it another 5 minutes of cooking to let the flavors mix

Stir the cooked shrimp and sliced chicken sausage together in the pan

Add two to three more minutes of cooking time until everything is hot

Warm the oven up to 190C 375F

Put the cooked penne pasta and the jambalaya mixture in a large bowl

Mix everything together well

Put the pasta mixture in a baking dish that has been greased

Add shredded mozzarella cheese on top

Put it in an oven that's already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles

Before serving, sprinkle with fresh parsley and chopped green onions

Cut your Jambalaya Pizza Pasta up and eat it!


Comments

Popular posts from this blog

Paleo Slow Cooker Chicken and Vegetable Stew

Perfectly cooked in a slow cooker, this stew is full of flavor and packed with chicken and vegetables, making it a great Paleo option. This dish can be made in advance as a freezer meal for easy cooking and is ideal for Whole30. Ingredients: 2 lbs boneless, skinless chicken thighs, diced 4 carrots, sliced 2 bell peppers, diced 1 onion, diced 3 cloves garlic, minced 1 can 14 oz diced tomatoes 1 cup chicken broth 2 tsp dried thyme 2 tsp dried rosemary Salt and pepper to taste Instructions: Add the chicken, carrots, bell peppers, onion, and garlic to a slow cooker Add the diced tomatoes, chicken broth, salt, pepper, dried thyme, and dried rosemary Mix everything together Cook, covered, for 6-8 hours on low or 3-4 hours on high, or until the chicken is thoroughly cooked and the vegetables are soft Enjoy while hot!

Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas

This Super Green Sun-Dried Tomato Herb Salad with Crispy Chickpeas is a delightful combination of fresh greens, sun-dried tomatoes, herbs, and crunchy roasted chickpeas. It's a healthy and flavorful salad that's perfect for lunch or as a side dish for dinner. Ingredients: 4 cups mixed greens kale, spinach, arugula 1 cup cherry tomatoes, halved 1/2 cup sun-dried tomatoes, chopped 1/4 cup fresh basil leaves, torn 1/4 cup fresh parsley leaves, chopped 1/4 cup toasted pine nuts 1 can 15 oz chickpeas, drained and rinsed 2 tablespoons olive oil 1 teaspoon paprika Salt and pepper to taste For the dressing: 3 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar 1 clove garlic, minced 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Preheat your oven to 400F 200C In a bowl, toss the chickpeas with olive oil, paprika, salt, a...

Coffee Ice Cream

Enjoy the rich and creamy goodness of coffee ice cream that you made yourself. This recipe makes a rich frozen treat that coffee lovers will love by combining the strong flavor of instant coffee with the smoothness of heavy cream and milk. Ingredients: 2 cups heavy cream 1 cup whole milk 3/4 cup granulated sugar 1/4 cup instant coffee granules 4 large egg yolks 1 teaspoon vanilla extract Instructions: In a saucepan, combine heavy cream, whole milk, sugar, and instant coffee granules Cook over medium heat, stirring occasionally, until the mixture is hot but not boiling and the sugar and coffee granules are dissolved In a separate bowl, whisk the egg yolks Slowly pour about 1 cup of the hot cream mixture into the egg yolks, whisking constantly to temper the yolks Pour the tempered egg mixture back into the saucepan with the remaining cream mixture Cook over medium heat, stirri...