Jambalaya Linguine

    Jambalaya Linguine


    90 people made this

    About this recipe: This delicious dish will warm the cockles of your heart. Chicken, smoked sausage and prawns are simmered in a spicy tomato sauce and served over linguine.

    Serves: 6 

    • 685g linguine pasta
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 skinless, boneless chicken breasts, cut into strips
    • 450g prawns, peeled and deveined
    • 1 tablespoon sugar
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon paprika
    • 1 teaspoon garlic granules
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 tablespoon hot pepper sauce
    • 450g kielbasa sausage, cut into 5mm slices
    • 2 (400g) tins chopped tomatoes, undrained
    • 1 tablespoon cornflour
    • 2 tablespoons cold water

    Prep:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    2. Heat the oil in a large frying pan over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, prawns, sugar, Cajun seasoning, paprika, garlic granules, oregano, salt and hot pepper sauce and cook until the chicken is no longer pink in the centre and the juices run clear, 8 to 10 minutes. Stir in the kielbasa and chopped tomatoes. Whisk together the cornflour and cold water in a small bowl until smooth; pour into the frying pan. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the pasta.

    Kielbasa sausages

    Are Polish smoked sausages and can be found in Polish delis. If unavailable, use Mattessons smoked sausage instead.

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