Friday, 11 July 2008

Jambalaya Pasta

2 tbsp olive oil
½ pound smoked sausage,
   sliced
½ pound boneless, skinless
   chicken breasts, cut into
   bite-sized pieces
1 diced onion
3 diced bell peppers (all colours)
cajun or creole seasoning
3 cloves garlic, minced
2 cups chicken broth
½ - 1 cup heavy cream
8 oz penne pasta
1 cup cheddar cheese, shredded

  • Add olive oil to a large pot over medium high heat until it just starts to smoke. 
  • Add sausage and chicken and cook until just done.
  • Add onions, and bell peppers. 
  • Season with cajun seasoning (about 1-2 teaspoons). 
  • Cook until lightly browned. 
  • Add garlic stir to combine until fragrant, about 30 seconds.
  • Add the broth, cream, pasta, and more cajun seasoning to taste, about ½ teaspoon. 
  • Stir to combine and bring to a boil.  
  • Add up to a cup of water and a bit more cream if there doesn't seem to be enough liquid.
  • Cover pot and reduce heat to medium-low. 
  • Simmer until pasta is tender, about 15 minutes.
  • Remove pot from heat and stir in cheese.