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Pasta Jambalaya
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Pasta Jambalaya


  • For The Vegetables
  • 1 tbsp. avocado oil
  • 1 red onion
  • 2 ribs celery, diced
  • 2 poblano chiles, stemmed, seeded, cut into strips, then bite-sized pieces
  • 4 tbsp. garlic, minced
  • For The Meats
  • 1/2 lb. andouille sausage
  • 1/2 lb. chicken thigh meat
  • 4 tbsp. tasso, diced (use a high quality Canadian bacon if you can't find tasso)
  • 1 c. butter
  • Pulling It All Together
  • 3/4 c. Jambalaya sauce
  • 2 tsp. Tabasco sauce
  • 1 c. provolone, shredded
  • 1 c. scallions, green tops only, chopped
  • 1 lb. bowtie pasta (or shape of your choice)


  1. Get salted water boiling in a pasta pot. Just before you add your past to the water, start step 2 below since the timing is very similar to cook the vegetables and proteins as it to cook the pasta.
  2. Add the oil to a thick-bottomed sautee pan and heat over medium-high heat. Add the vegetables and cook util they start to show color.
  3. Add to the butter to the pan and lit fully melt, then add the proteins and cook thoroughly until the chicken starts to show just a hint of browning.
  4. Add the prepared Jambalaya sauce to the pan and bring to a boil. Ensure that the butter is fully incorporated, then turn off the heat and remove the pan from the burner.
  5. Your pasta should be done about the same time as the sauce. If it's done earlier, drain it and quickly quench it with a quick rinse with cool water to remove excess starch off the pasta so it doesn't stick together and cool it just enough to slow the cooking process. You're not looking to cool the pasta off so much it requires re-heating. Ideally, your pasta finishes at the same time as the sauce.
  6. Portion the pasta out into large, deep pasta bowls. Add the sauce evenly one each bowl, then top with the cheeses and green onion. Serve with Tabasco sauce the side.