A one pot delicious meal, ready in 30 minutes! This weeknight winner features smoky sausage and shrimp with a kick of heat from Zatarain's® Creole Seasoning. All the flavors of a New Orleans Jambalaya – but served up with pasta.
10m
PREP TIME
35m
COOK TIME
277
CALORIES
11
INGREDIENTS
Servings: 10
Ingredients
- 1 tablespoon vegetable oil
- 1 package (14 ounces) Zatarain’s® Cajun Style Smoked Sausage, sliced 1/4-inch thick
- 1 medium yellow onion, chopped
- 1 small green bell pepper, chopped
- 2 ribs celery, finely chopped
- 1 container (32 ounces) original chicken stock, (4 cups)
- 1 can (14 1/2 ounces) petite diced tomatoes, undrained
- 8 ounces uncooked pasta, such as fusilli
- 2 teaspoons Zatarain's® New Orleans Style Creole Seasoning
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons finely chopped fresh parsley
INSTRUCTIONS
- 1 Heat oil in large deep skillet on medium-high heat. Add sausage; cook and stir 5 minutes or until browned. Add onion, bell pepper and celery; cook and stir 5 minutes or until softened.
- 2 Add stock and tomatoes; bring to boil, stirring to release browned bits from bottom of skillet. Stir in pasta. Cook 15 to 20 minutes or until pasta is tender, stirring occasionally.
- 3 Stir in Creole Seasoning and shrimp. Reduce heat to low; cook and stir 4 minutes or until shrimp turn pink. Sprinkle with parsley and additional Creole Seasoning, if desired.
