Creamy Jambalaya Pasta

We had this for the first time on Fat Tuesday. It was a huge family hit. Brian wants me to make it once a week, he's dreaming.

Creamy Jambalaya Pasta

  • 1/2 pound bowtie pasta
  • 1/2 lb smoked sausage, cut into bite-size pieces
  • 1 cup heavy cream
  • 2 Tbsp minced garlic
  • 2 Tbsp minced onion flakes
  • 1 1/2 teaspoons Cajun seasoning
  • 1 1/2 teaspoons paprika
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 cup stock or white wine (I had chicken stock on hand)
  • 1/2 cup  tomato sauce
  • 1 1/2 tsp dried parsley
  • Parmesan cheese

1- In a large pot, cook pasta to al dente. Set aside.
2- In a skillet, brown sausage. Add minced garlic, minced onion flakes, and stock. Let stock reduce by half.
3- Stir in Cajun seasoning, paprika, salt, pepper, tomato sauce, and heavy cream. Bring to an almost bubble, then reduce head to low. Allow the liquid to reduce.
4- Drain pasta and add to skillet. Toss in parsley and Parmesan. 
5- Serve. 
6- Enjoy!!!!

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1 comment

  1. This sounds amazing! I am definitely trying this recipe over the weekend! Thanks for sharing Adrienne. Annster's Domain


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