Chicken Sausage Jambalaya Pasta

Finally made something the bf really likes, jambalaya! Here’s my modified version of one with pasta instead of the traditional rice. I was inspired by the dish he ordered at this cafe on Venice beach. I also replaced andouille sausage with chicken sausage for less fat. I also used my made from scratch tomato sauce recipe with vine ripened tomatoes.

IMG_1523Cooking is 50% prep and 50% cooking, so to start it off, cut up all the raw ingredients to similar dimensions to allow even cooking. I bought all my ingredients at Ralph’s. Learning from the bf, I only got enough ingredients to make the topping for two of us. I still don’t think it’s efficient but it does ensure the ingredients are fresh. So here’s what I cut up.

  • half a large onion
  • 2- 4oz chicken sausages
  • 4- white button mushrooms
  • 1/2- green pepper
  • 1- stalk of celery
  • 4- cloves of garlic
  • 1lb of tomatos

IMG_1524Next stop, making the tomato sauce. 1 tablespoon (tbsp) of olive oil, smashed up garlic and add tomatoes. Other ingredients I added were about 1/2 tbsp of:

  • crushed black pepper
  • oregano (optional)
  • salt
  • 1- cup chicken stock
  • sugar

Let it boil and simmer until the tomatoes simply “melts” into a sauce, it takes about 10-15 minutes with the lid on. Since my chicken stock has other spices added to make it, I didn’t add them to the tomatoes, but definitely adds to the flavor.

IMG_6850Now remove the sauce and add in the sausages with oil. When that’s done, remove the cooked sausage and add in the vegetables.  Saute and sweat the onions first for 5 minutes before adding in the celery, green pepper, mushrooms and any tomatoes you have remaining. You can basically make the whole dish in one pot, another affinity of the bf. Call it laziness or environmentally conscious. Once all the vegetables are cooked down, cover the pot and cook for another 5 minutes. Last, add in the tomato sauce and cooked sausage you put aside to combine.

You have many options for the pasta portion. Just cook and drain the pasta of your preference and ladle on as much topping as you want. I use large macaroni pasta which helped capture the juice in the tube. A pinch of shredded mozzarella and fresh basil leaves from my herb garden later, a perfectly balanced meal was created.

If you have extra past or topping, put them in separate containers and combine/reheat when you’re ready to consume. You can also replace the chicken sausage with any sausage or shredded chicken. Play with the ingredients, that’s what makes cooking fun! 🙂