This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Classic Macaroni Salad See how to make a classic deli-style pasta salad. »
- - Memorial Day Recipes Ribs, burgers, and pie to start summer right. »
- - Low-Fat Faves Eat well, feel great. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Jen's Jambalaya
Linguine Pasta with Shrimp and Tomatoes
Cindy's Jambalaya
Scampi-Style Scallops Over Linguine
Chicken and Shrimp Linguine
more »
Top Related Articles
Perfect Fried Chicken
Making Cioppino
Top Chicken Dinners for Spring
Rotisserie Chicken Jump-starts Snazzy Meals
New England Clambake
German Cuisine
Pasta, Per Favore
Deboning a Chicken Breast
Carving Turkey
Five Takeout Classics Made Healthy
Related Collections
Canned Tomatoes
Canned Vegetables
Chicken Breasts with Pasta
Pan Fried Chicken Breasts
Shrimp Pasta

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Jambalasta

By: raesive

"Try this delicious spin on Jambalaya using pasta instead of rice!"

Rate/Review | Read Reviews (37)

What to Drink?
	Sauvignon Blanc
	Beer

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

3 (8 ounce) packages linguine pasta
2 tablespoons olive oil
1 onion, chopped
2 skinless, boneless chicken breasts, cut into strips
1 pound shrimp, peeled and deveined
1 tablespoon sugar
1 tablespoon Cajun seasoning
1 tablespoon paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon salt
1 tablespoon Louisiana-style hot sauce
1 pound kielbasa, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
2 tablespoons cold water

Directions

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
Heat the oil in a large skillet over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.