Recipe courtesy of Vince Camillo

Chicken and Tasso Jambalaya Pasta

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.
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 20 min
  • Cook: 55 min
  • Yield: 4 servings
Share This Recipe

Ingredients

4 boneless, skinless chicken thighs

Kosher salt and freshly ground black pepper

2 tablespoons vegetable oil

8 ounces tasso or 6 ounces bacon (if using the bacon, eliminate the oil)

2 teaspoons Cajun seasoning

2 bay leaves

2 stalks celery, diced

2 cloves garlic, minced

1 medium onion, diced

1 green bell pepper, diced

2 teaspoons tomato paste

1 teaspoon fresh thyme leaves, chopped

1 teaspoon Worcestershire sauce

One 14.5-ounce can whole tomatoes, crushed

1 cup chicken stock

12 ounces dry linguine

1/4 cup chopped fresh parsley

1 lemon, cut into wedges

Hot sauce, for serving

Directions

  1. 1. Pat dry the chicken thighs and sprinkle with salt and a liberal dose of pepper. Heat a 10-inch skillet over medium heat and add the oil. Add the tasso and cook until slightly browned, about 5 minutes. Remove the tasso to a plate and raise the heat to medium-high. Add the chicken and brown on both sides, about 6 minutes. Remove to a plate to cool, and then cut into bite-size pieces.
  2. 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. 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.