My Jambalaya with Pasta
I say Yankee Version because A lot of people don’t put Tomato sauce of any kind in Jambalaya.??♀️??♀️☺️
This one has less noodles in it because we are watching our carbs. You can add more if you like. The general rule of thumb is 4 oz pasta to 1 cup of water. Use a bit less liquid or water … like 1 cup of liquid to 5 oz of pasta because the veggies will make more liquid for the noodles to absorb.
https://www.facebook.com/1006895577/posts/10217341945953100/
Makes enough for 4 servings
2 Brats cut up or Andouille cut up
1/2 lb ground Pork
1/2 lb diced Chicken
1/2 onion chopped fine
1/2 green pepper chopped fine
1/2 red pepper chopped fine
1/8 head cabbage finely chopped
1 cup finely chopped celery
4 cloves minced garlic
1 tsp italian seasoning
1 Tbsp chili powder
S & P
2 Tbsp Mrs Dash Onion and Herb seasoning
1 Tbsp Better than Bullion Chicken
1 c water
1/2 c spaghetti sauce
1 lb Shrimp defrosted, (hold out til end)
5 oz Robust pasta/ In this Case the thicker Deli style. If you use large Macaroni, it will be softer. It May not take as long to cook. See pic below.
1 c Okra
Parmasean for garnish on top
Turn pot to Sauté..Brown sausage, add oinion and peppers, add garlic , saute for a few seconds, then remove from pot. Turn pot off.
Add water and noodles in the bottom of the pot.
Make sure all brown is off the bottom. Then add sausage mixture and everything else except spaghetti sauce. Stir and then without stirring deep add the spaghetti sauce on top. Mix in to the top veggies or just leave it on there.
Lid on, Vent to sealing. Set Manual to 4 min and when it beeps, leave 5
min of NPR, then QR the rest and stir.
serve up and sprinkle with Parmesan Cheese. Add Cholula Sauce for a bit of kick.
