Traditional jambalaya is a dish consisting of both a combination of Creole and Cajun flavors with West African, French, and Spanish influences. It consists of mainly meat and vegetables mixed with rice. This particular dish uses the delicious flavors of jambalaya, but takes them to another level. Instead of using rice, this pastalaya calls for linguine; it uses the same spicy flavor combinations of jambalaya which will make you think of the classic dish.
For those of you who are looking for something quick and flavorful to prepare for dinner, this is the dish for you. I would like to thank the folks at Southern Cast Iron for sharing this recipe. This tasty dish was easy to prepare using a cast iron pan. It took just a few steps and was quite enjoyable with its wonderful combinations of spices.
This recipe calls for Creole seasoning. You can purchase this seasoning at the store, but you can also make your own (I made my own). What exactly is in Cajun seasoning? Here are the ingredients and instructions for preparation. In a small bowl, I combined 1/2 teaspoon each of paprika, dried oregano, ground black pepper, dried basil, kosher salt, cayenne pepper, granulated onion, dried thyme, and granulated garlic. I then stirred to combine. For the leftovers, you can store this seasoning in an airtight container for up to three months.
2 Tablespoons Olive Oil
1 (1-Pound) Package Smoked Sausage, Sliced
1 1/2 Pounds Large Fresh Shrimp, Peeled and Deveined
1 Tablespoon plus 1/4 Teaspoon Creole Seasoning, Divided
1 Cup Chopped Yellow Onion
1/2 Cup Chopped Green Bell Pepper
1/2 Cup Chopped Celery
4 Cloves Garlic, Thinly Sliced
1 (28-Ounce) Can Whole Plum Tomatoes
1 Cup Broth
2 Teaspoons Dried Oregano
1 Teaspoon Sugar
1/2 Teaspoon Salt
1 (16-Ounce) Box Linguine
Garnish: Chopped Green Onion, Lemon Halves
Cooking the Sausage and Shrimp
In a twelve-inch cast-iron skillet, heat oil over medium-high heat. Next, add sausage and cook, making sure to stir frequently, until browned, for about six minutes. Remove the sausage using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add the shrimp to the skillet, and sprinkle with 1/4 teaspoon Creole seasoning. Cook, stirring frequently, until just pink; this should take about two minutes. Remove from skillet and then set aside.
Adding the Vegetables, Broth, and Seasoning
Add onion, bell pepper, celery, and garlic to skillet; cook, stirring occasionally until vegetables are just soft for about five minutes. Next, add tomatoes, broth, oregano, sugar, salt, and the remaining one tablespoon Creole seasoning. Break up tomatoes with a wooden spoon. Bring to a boil; reduce heat, and simmer for eight minutes.
Preparing the Pasta
To make the pasta, bring a large pot of water to a boil. Cook pasta to al dente according to package directions. Reserve one cup of pasta water.
Combining the Ingredients
To complete the dish, add sausage, shrimp, reserved one cup of pasta water, and cooked pasta to skillet. Cook, stirring to coat pasta until shrimp are cooked through, about three minutes. If desired, garnish with green onion and lemon and you are on your way to enjoying both a fiery and hearty meal.