Although the name "jambalaya" usually conjures up visions of rice, this unconventional version swaps the rice out for pasta, which is equally good for soaking up the spicy sauce.
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2. Add the Cajun seasoning, bay leaves, celery, garlic, onions and bell peppers to the skillet and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in the tomato paste, thyme and Worcestershire sauce and cook, stirring constantly, until slightly dry looking, about 1 minute. Add the tomatoes, stock and the reserved chicken and tasso and simmer until thickened, about 30 minutes. Remove the bay leaves before serving.
3. Bring a pasta pot of salted water to a boil. Cook the linguine until al dente and drain. Toss with the jambalaya, garnish with the parsley and lemon wedges and serve with hot sauce.
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Smokin' Dave's Cafe's Fiery Cajun Shrimp Alfredo
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