Chicken and Prawn Jambalaya with Linguine

    Chicken and Prawn Jambalaya with Linguine


    87 people made this

    This is a delicious spin on the Cajun dish called Jambalaya only it uses pasta instead of rice. You can adjust the amount of heat to taste.

    Serves: 6 

    • 750g linguine
    • 2 tablespoons olive oil
    • 1 onion, chopped
    • 2 skinless, boneless chicken breasts fillets, cut into strips
    • 500g prawns, peeled and deveined
    • 1 tablespoon sugar
    • 1 tablespoon Cajun seasoning
    • 1 tablespoon paprika
    • 1 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 teaspoon salt
    • 1 tablespoon Tabasco sauce
    • 500g kielbasa, cut into 5mm slices
    • 800g tinned diced tomatoes, undrained
    • 1 tablespoon cornflour
    • 2 tablespoons cold water

    Preparation:15min  ›  Cook:35min  ›  Ready in:50min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
    2. Heat the oil in a large frypan over high heat; cook and stir the onion in the oil until translucent, about 5 minutes. Add the chicken, prawns, sugar, Cajun seasoning, paprika, garlic powder, oregano, salt and Tabasco sauce and cook until the chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes.
    3. Stir in the kielbasa and diced tomatoes. Whisk together the cornflour and cold water in a small bowl until smooth; pour into the frypan. Reduce heat to medium and simmer until thickened, about 10 minutes. Ladle over the linguine.

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