Name: Spaghetti Jambalaya
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 serving(s)
Ingredients: 3/4 lb (375 g) spaghetti; 1 skinless, boneless chicken breast, diced; 1 mild or hot cured Spanish-style chorizo, about 1/4 lb (115 g), sliced or diced; 3 tbsp (45 ml) olive oil; 1 onion, chopped; 1 yellow bell pepper, seeded and diced; 2 celery stalks, thinly sliced; 2 garlic cloves, finely chopped; 1 tsp dried oregano; 1 tsp paprika; 1 pinch cayenne (optional); 3 tbsp (45 ml) lemon juice; 3 cups (750 ml) homemade or store-bought tomato sauce; 3/4 lb (350 g) shrimp, peeled and deveined; ¼ cup (10 g) flat-leaf parsley, chopped

Preparation

- Cook the pasta in a large pot of salted boiling water until al dente. Drain and toss lightly with oil. Set aside.
- In a large skillet over high heat, brown the chicken and chorizo in the oil. Set aside on a plate.
- In the same skillet over medium heat, sauté the onion, bell pepper and celery until tender. Add oil as needed. Add the garlic and spices and continue cooking for 1 minute. Season with salt and pepper. Deglaze with the lemon juice. Return the chicken and chorizo to the skillet. Add the tomato sauce and shrimp. Bring to a boil, reduce the heat and simmer gently until the shrimp are cooked, about 2 minutes. Add the pasta and toss to combine.
- Adjust the seasoning. Sprinkle with parsley.

Spaghetti Jambalaya

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Ingredients

Preparation

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