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PASTA RECIPE: Italian Style Jambalaya

2-tbsp white wine
1-8" fresh Italian sausage, cut into 1/2" slices
1-6" dried Italian sausage, chopped into small pieces
1/2-cup chopped celery
1-14oz can artichoke hearts, roughly chopped
1-cup sliced fresh mushrooms
1-cup diced onions
1-cup chicken stock
1-19oz canned stewed tomatoes
1-5oz can tomato paste
1-5oz can baby clams, drained
1-4 to 6oz can cocktail shrimp, drained
1/4-cup sliced green olives
3/4-lb fresh pasta
Salt to taste
Italian Style Jambalaya
Seasoning Mix

2-tsp garlic powder
1/2-tbsp onion powder
1-tsp freshly ground black pepper
1/2-tsp cayenne pepper
1/2-tsp dried basil
1/2-tsp dried oregano

Combine the seasoning mix in a small bowl
Preheat a heavy 5-quart pot, preferably nonstick, over medium-high heat
Add fresh sausage to quickly brown on both sides
Add white wine, celery, artichoke hearts, mushrooms, onion, dried sausage and seasoning mix
Cook for 3-4 minutes, scraping the bottom of the pot frequently
Add chicken stock, tomatoes and tomato paste
Bring to a boil and reduce heat to a simmer
Simmer, uncovered for 1 hour, or until thickened
Just before serving, add baby clams, cocktail shrimp and olives to heat through
Serve over cooked pasta

Serves 4