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Jambalaya Deluxe
Jambalaya Deluxe
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Prep Time:
30 minutes
Cook Time:
75 minutes
Total Time:
105 minutes
Seafood medley in spicy tomato sauce over angel hair pasta for a twist on Southern cuisine.
Ingredients:
  • 0.25 cup olive oil
  • 2 cups diced chicken breast meat
  • 3 cloves garlic, minced
  • 5 (3.5 ounce) links mild Italian sausage
  • 5 (15 ounce) cans Italian-style stewed tomatoes
  • 4 (16 ounce) cans diced tomatoes
  • 1 (16 ounce) can tomato paste
  • 3 tablespoons dry crab and shrimp boil seasoning
  • 1 pound littleneck clams
  • 1 pound mussels, cleaned and debearded
  • 1 pound peeled and deveined medium shrimp (30-40 per pound)
  • 1 pound bay scallops
  • 2 (16 ounce) packages angel hair pasta
Instructions:
  • In a large pot over medium-high heat, sizzle the olive oil and add the chicken and garlic. Introduce the sausage links and cook until firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch pieces and add back to the pot.
  • Blend the stewed tomatoes, diced tomatoes, and tomato paste in batches until smooth. Add the tomato mixture and shrimp boil to the pot, bring to a simmer, and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, and simmer for an additional 30 minutes. Remove from heat, and let stand for 15 minutes before serving.
  • Once the jambalaya is set aside, boil a pot of lightly-salted water. Add angel hair pasta and cook until firm to the bite, about 4 to 5 minutes. Drain in a colander and serve the jambalaya on top.

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