Jambalaya Pasta

Jambalaya Pasta

You need:
1 lb. sausage
1 medium onion, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
3-4 cloves garlic, finely minced (or 1 tbsp. pre-minced garlic, like I use)
3/4 cup half and half
1 26oz. can crushed tomatoes
1 can original Rotel
2 lbs. pasta (any kind, but I prefer penne or rigatoni)
2 tsp. cayenne pepper
1 tbsp. Tony Chachere's seasoning or Emeril's Essence
1. Boil pasta in salted water until just soft. Drain and set aside.
2. In a large skillet, brown the sausage. Once browned, add the onion, pepper, and celery. Cook until veggies are soft. Add garlic and cook for 1-2 minutes, then drain the grease. Add crushed tomatoes and rotel. When warmed through, add half and half and seasonings (to taste), plus salt and pepper as desired.
Mix with the pasta, and serve immediately!
Like I said, this is a little spicy, so if you're not into that, cut down on the cayenne. This is a fairly inexpensive recipe, and is SO good! I usually serve it with cheddar and garlic biscuits (you can find the pre-bagged mix in the baking mixes section).

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.