There's something about Southern cooking, which always manages to appeal your heart. So many influences and some many cultures resulted in food which fits the bill of soul food. Jambalaya is a perfect example !! Rabbit meat Jambalaya is closest to my heart when it comes to Southern food. But one does not have the luxury of having game meat, always. So a quick and easy Jambalaya Pasta can warm up any Winter night. Moreover, since I have a weakness for everything French, Creole food is quite an obvious favorite.

Restaurants in New Orleans all scream to serve the most authentic Jambalaya.Its always a super feast every day, when one is in that part of the country. Seasoned with a heady dose of Creole seasoning, poultry, shrimps and sausages are caramelised  and braised with onions and bell peppers. But I had run out of shrimp, so  just used some boneless chicken and some random sausages, I had in the freezer. Short grained rice is the ideal choice.Pasta is a good alternative for people like me, who don't always have a good track record of cooking rice dishes.

Louisiana boasts of both Cajun and Creole versions of Jambalaya, and there are loyalists of both camps. Cajun and Creole refer to two different spice blends native to Louisiana, which resulted from the cultural amalgamation. What I generally stir up at home, is a pasta version of a normal Creole Jambalaya. I must confess that I don't create my Creole Spice blend from scratch, and reach out for the store bought concoction. The ready made version already has salt added to it, so if you are cooking with it, keep a tab on that. If you feel you want to increase the heat quotient in your Creole seasoning, then you could add in some Paprika and Cayenne Pepper, without compromising on the overall taste.

So bring forth a taste of Louisiana to your table.


Boneless Chicken: 1/2 lb: Diced
Sausages: 1/2 lb
Bell Pepper: 1 large: Chopped finely
Onion: 1: large: Chopped finely
Creole Seasoning: 2-3 tbsp
Thin Spaghetti: 8 oz: Cooked al dente according to package instructions
Olive Oil: 2- 3 tbsp
Diced tomatoes: 1 can (if you are using fresh tomatoes, then blanch the tomatoes and chop them)
Chicken Stock: 1/2 cup
Pasta water: 1/2 cup
Cream: 1/2 cup
Paprika: 1/2 tsp
Garlic: Chopped: 1 tbsp


Boil the Pasta according to package instructions along with a pinch of salt till they are al dente(have a bite to them). Drain and keep aside. I add a dash of canola oil while boiling my pasta. Reserve half cup of the pasta cooking water

In a large pan, add in some olive oil and brown the chicken pieces with some Creole seasoning. Once they are caramelised, take them off the heat and keep aside.

In the same pan, add in the chopped onion, bell pepper and sausages, and cook them till the onions get soft.

Toss in the chopped garlic, and cook for another minute.

Add in the chopped tomatoes, the rest of the Creole seasoning, Paprika,the chicken pieces and the chicken stock. Cook uncovered, till the chicken pieces are cooked and sauce has started to thicken.

Add in the cream and cook on low heat for another couple of minutes.

Add in the pasta, the pasta water and mix well. Check for seasoning. Bump up the salt, if you feel its needed.  Cook for another couple of minutes and serve hot.

Bon Appetit !!!

No comments