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Pasta Jambalaya

Pasta Jambalaya

1 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 yellow pepper
1 orange pepper
1 small yellow onion
1 bunch green onion
1 cup celery
1 lb chicken breast
1 lb smoked sausage (andouille if available)
1 lb bacon
1 Tbsp garlic powder
2 Tbsp Cajun seasoning
2 cans (8 oz. each) beef consume (broth will work too)
2 lb spaghetti
1 lb shrimp
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Let's Make It
Dice up peppers, onion, green onion and celery and set aside. Cut up chicken and sausage to bite size pieces and set aside.
In large cast iron pot or stock pot cook 1 lb. of bacon until extra crispy and set aside. Remove all but 2-3 Tbsp. of grease from pan. Add the garlic powder and Cajun seasoning to the grease and stir. Add the onions, celery and peppers to the pot and cook until onions are soft and transparent. Add the sausage and chicken and cook until chicken is cooked through.
Add the beef consume and 1/2 gallon of water and cover. Bring to a boil and then add the pasta and shrimp. Turn heat down to medium low and cook until pasta is tender and the liquid is absorbed. Before you serve crumble the crispy bacon on top.
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