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.