Try this delicious spin on Jambalaya using pasta instead of rice!
3 (8 ounce) packages linguine pasta
2 tablespoons olive oil
1 onion, chopped
2 skinless, boneless chicken breasts, cut into strips
1 pound shrimp, 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 Louisiana-style hot sauce
1 pound kielbasa, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1 tablespoon cornstarch
2 tablespoons cold water
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.
Heat the oil in a large skillet over high heat; cook and stir the onion in the oil
until translucent, about 5 minutes. Add the chicken, shrimp, sugar, Cajun seasoning,
paprika, garlic powder, oregano, salt, and hot sauce and cook until the chicken is
no longer pink in the center and the juices run clear, 8 to 10 minutes. Stir in the
kielbasa and diced tomatoes. Whisk together the cornstarch and cold water in a small
bowl until smooth; pour into the skillet. Reduce heat to medium and simmer until
thickened, about 10 minutes. Ladle over the linguine.