This recipe has been tried and tested at least once a month by my family for years. Most do not realize that many of the staples we eat in New Orleans are recipes that are hundreds of years old, passed down from many generations from all over the world. I’m positive my grandmother Millie would jump out of her grave and smack me one if I shared a creole recipe from our family and left out an ingredient, or was in any way disingenuous.
Africa, Spain, France, and Italy have all had major influences on how we eat and cook in Louisiana. That’s why there are so many variations to recipes like Jambalaya. Even in my immediate family, we argue over the best way to cook it!
Invite over a few good friends and try out this recipe! I guarantee they will be impressed with its delicious flavors. Make sure to pair it with some garlic bread and a nice cold beer. So without further ado, I present to you, my Pasta Jambalaya! Enjoy!
3 tablespoons vegetable oil
1 stick of butter, salted creamery
2 cups diced Vidalia onions
2 cups diced green bell peppers
1 cup diced celery
3 tablespoons chopped fresh garlic
Two 14oz cans diced tomatoes
1 can whole peeled plum tomatoes – If you have fresh Roma tomatoes, use those instead!
3 tablespoons tomato paste
3 tablespoons Cajun seasoning (I love K-Pauls Blackened redfish seasoning for this recipe)
4 Bay Leaves
1 tablespoon dried basil
2 teaspoons white pepper
2 teaspoons Louisiana extra hot sauce, at least 2!
2 pounds of your favorite deer, elk or whatever sausage you like
1.5 cups white wine
.5 cup seafood stock/chicken stock
3 pounds whole peeled and deveined shrimp
1. Cook pasta and set aside. Use whichever pasta you like best. Angel Hair and regular spaghetti are my two favorites.
2. In a large saucepan or skillet, heat oil and butter to melt.
3. Add ingredients in order up to the canned tomatoes and cook until the onions are translucent. Then add all the other ingredients up to the white wine.
4. Cook until the sausage is done and the vegetables are starting to stick to the bottom of the pan
5. Add wine and stock, stir and add the shrimp last.
Once the shrimp is in the pan cook only for another 10 to 15 minutes and serve over your favorite pasta!