This dish uses a variety of seafood for the seafood lover along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti Great with a side of salad and Italian bread
Prep Time
1 hr 45 mins
Dificult
Medium
Servings
24
Ingredients
Instructions
Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic
followed by the sausage links. Cook
stirring occasionally
until the sausage is firm enough to slice
about 10 minutes. Slice the sausages into 1/2 inch thick pieces
and return to the pot.
Puree the stewed tomatoes
diced tomatoes
and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams
mussels
shrimp
and scallops
then simmer 30 minutes longer. Remove from the heat
and allow to stand for 15 minutes.
While the jambalaya is cooling
bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered
stirring occasionally
until the pasta has cooked through but is still firm to the bite
4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.
