Jambalasta Recipe - Allrecipes.com
Jambalasta Recipe
  • READY IN 50 mins

Jambalasta

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    35 mins
  • READY IN

    50 mins

Directions

  1. 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.
  2. 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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 08, 2008

I'm from Louisiana and this recipe is called Pastalaya, not Jambalasta.

 
Most Helpful Critical Review
Oct 14, 2014

Bland taste..had to doctor it up for it to be edible. .will not cook this again.

 
Jul 08, 2009

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! :)

 
Nov 11, 2008

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!

 
Feb 22, 2010

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.

 
Jul 29, 2009

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.

 
Nov 07, 2008

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

 
Oct 07, 2014

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!

 

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Nutrition

  • Calories
  • 860 kcal
  • 43%
  • Carbohydrates
  • 94.1 g
  • 30%
  • Cholesterol
  • 192 mg
  • 64%
  • Fat
  • 32.1 g
  • 49%
  • Fiber
  • 5.9 g
  • 24%
  • Protein
  • 46.8 g
  • 94%
  • Sodium
  • 1672 mg
  • 67%

* Percent Daily Values are based on a 2,000 calorie diet.

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