This all-in-one pasta dish is a delicious take on classic jambalaya.
Makes about 6 servings
- 2 tablespoons olive oil
- 1 (1-pound) package smoked sausage,* sliced
- 1½ pounds large fresh shrimp, peeled and deveined
- 1 tablespoon plus ¾ teaspoon Creole seasoning, divided
- 1 cup chopped yellow onion
- ½ cup chopped green bell pepper
- ½ cup chopped celery
- 4 cloves garlic, thinly sliced
- 1 (28-ounce) can whole plum tomatoes*
- 1 cup low-sodium chicken broth
- 2 teaspoons dried oregano
- 1 teaspoon sugar
- ½ teaspoon kosher salt
- 1 (16-ounce) box linguine
- Garnish: chopped green onion, lemon halves
- In a 12-inch cast-iron skillet, heat oil over medium-high heat. Add sausage; cook, stirring frequently, until browned, about 6 minutes. Remove using a slotted spoon, and let drain on paper towels, reserving drippings in skillet. Add shrimp to skillet, and sprinkle with ¾ teaspoon Creole seasoning. Cook, stirring frequently, until just pink, about 2 minutes. Remove from skillet; set aside.
- Add onion, bell pepper, celery, and garlic to skillet; cook, stirring occasionally, until vegetables are just soft, about 5 minutes. Add tomatoes, broth, oregano, sugar, salt, and remaining 1 tablespoon Creole seasoning. Break up tomatoes with a wooden spoon. Bring to a boil; reduce heat, and simmer for 8 minutes.
- Bring a large pot of water to a boil. Cook pasta to al dente according to package directions. Reserve 1 cup pasta water.
- Add sausage, shrimp, reserved 1 cup pasta water, and cooked pasta to skillet. Cook, stirring to coat pasta, until shrimp are cooked through, about 3 minutes. Garnish with green onion and lemon, if desired.
We used Conecuh and Tuttorosso.