Recipe by raesive
"Try this delicious spin on Jambalaya using pasta instead of rice!"
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3 (8 ounce) packages
skinless, boneless chicken breasts, cut into strips
shrimp, peeled and deveined
Louisiana-style hot sauce
kielbasa, cut into 1/4-inch slices
1 (28 ounce) can
diced tomatoes, undrained
I'm from Louisiana and this recipe is called Pastalaya, not Jambalasta.
Bland taste..had to doctor it up for it to be edible. .will not cook this again.
Excellent! I made this as directed except I skipped the cornstarch (maybe my tomatoes, but I didn't need it), and tossed my sauce with the linguine. I also added the shrimp in the last few minutes with the pasta - I think they could have gotten too done as written. Anyway, fabulous idea and flavors - my guys were thrilled. I threw some chopped green and yellow peppers and chopped parsely on when I served it. Thanks for the recipe - nicely done! :)
I used rotini pasta instead of linguine because I like the way it holds the sauce. I didn't use chicken, but it was still yummy with just the shrimp and sausage. It was spicy, but my picky daughter liked it too. It made the house smell great while it was cooking. Will definitely make it again!
I really enjoyed this and had all the ingredients on hand! I made a roux instead of using corn starch and I used beer instead of water (beer makes everything taste better). Finally, I added a splash of cream at the end because I realized I added too much hot sauce and needed to mellow it out. Got great reviews from everyone I served it to. The sauce was flavorful and spicy. Served it with some roasted asparagus but next time I think throwing vegetables right into the sauce would be better--but that’s the Yankee in me.
Kids thought it was too spicy, husband and I LOVED it. Even better a day or two later as leftovers with a bit of cheese grated on top.
First I am not a big fan of rice. When I saw this recipe I had to try it and it was the hit of the evening. The only change I made was cooking the tomatoes about 40 min and then added the shrimp. Keep up the good work
Recipe is great for the most part, but to be truly authentic 'Pastalaya' as it's called in Louisiana, firm short pasta should be used because long spaghetti, linguini, fettuccini noodles will break up and get kind of mushy. Also, Kebalsa and Cajun just don't do together Shaa, so please use Andouille or a good smoked sausage and you'll have yourself a delicious, authentic Cajun Pastalaya that everyone will love. My pasta preference is Penne or Ziti, but Rotini and Bowtie is also good. Cest bon!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 289
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