Pasta Jambalaya

Enjoy this cooking demonstration of the Pasta Jambalaya recipe from Junior League of Lafayette’s Something to Talk About cookbook.

Pasta Jambalaya, Something to Talk About p.152

½ cup Italian salad dressing

¼ cup soy sauce

6-8 chicken thighs

2 links smoked sausage, chopped

¼ cup olive oil

2 onions, chopped

3 ribs celery, chopped

1 green bell pepper, chopped

2 (10 oz) cans chicken stock

1 garlic clove, crushed

1 teaspoon salt

1/8 teaspoon pepper

1 (12 oz) package whole wheat spaghetti, broken into thirds

8 oz fresh mushrooms, sliced

Combine the salad dressing and soy sauce in a shallow bowl. Add the chicken and turn to coat well. Marinate in the refrigerator for 2 to 3 hours. Brown the sausage in the olive oil in a skillet. Add the chicken thighs and sauté until browned. Add the onions, celery, bell pepper, chicken stock, garlic, salt, and pepper and mix well. Bring to a boil. Add the spaghetti, fresh mushrooms, and enough water to cover. Cook, covered, for 15 minutes. Serve immediately. Serves 6 to 8.