Pasta Jambalaya
Serves: 2
Cierra Adams
1 January 1970
Based on User reviews:
58
Spice
64
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
4 tbsps
Olive Oil450 g
Andouille Sausage1 medium
Onion (chopped)1 large
Green Bell Pepper (chopped)2 tsps
Oregano (dried)3 tsp
Ground Cumin1 tsp
Cayenne Pepper1 tsp
Ground Allspice1 tsp
Worcestershire Sauce1 tsp
Hot Pepper SauceDirections:
1
Heat 2 tablespoons oil in heavy large pot over medium heat
2
Add sausages; sauté until light brown, 5 minutes
3
Using slotted spoon, transfer sausages to paper towels
4
Pour drippings from pot; discard
5
Add remaining 2 tablespoons oil to pot and heat over medium heat
6
Stir in onion and next 9 ingredients
7
Cover and cook until vegetables are almost tender, stirring often, about 8 minutes
8
Stir in crushed tomatoes and diced tomatoes with juices and bring to boil
9
Reduce heat, cover and simmer 15 minutes to blend flavors
10
Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer
11
Season to taste with salt and pepper
12
Discard bay leaves
13
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite
14
Remove from heat
15
Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes
16
Drain pasta and shrimp; return to pot
17
Add sauce and toss to blend
18
Transfer to bowl
19
Serve, passing Parmesan cheese separately
20
Heat 2 tablespoons oil in heavy large pot over medium heat
21
Add sausages; sauté until light brown, 5 minutes
22
Using slotted spoon, transfer sausages to paper towels
23
Pour drippings from pot; discard
24
Add remaining 2 tablespoons oil to pot and heat over medium heat
25
Stir in onion and next 9 ingredients
26
Cover and cook until vegetables are almost tender, stirring often, about 8 minutes
27
Stir in crushed tomatoes and diced tomatoes with juices and bring to boil
28
Reduce heat, cover and simmer 15 minutes to blend flavors
29
Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer
30
Season to taste with salt and pepper
31
Discard bay leaves
32
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite
33
Remove from heat
34
Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes
35
Drain pasta and shrimp; return to pot
36
Add sauce and toss to blend
37
Transfer to bowl
38
Serve, passing Parmesan cheese separately