Cajun Seafood Jambalaya

Recipe Collection: Dinner

Cajun Seafood Jambalaya brings the vibrant flavors of Cajun cuisine to your table with a tantalizing mix of shrimp, clams, mussels, and chicken, all simmered in a rich, spicy tomato sauce and served over delicate angel hair pasta. Perfect for seafood enthusiasts, this recipe is gluten-free and sure to impress at any gathering.

With its bold, zesty profile, this jambalaya is versatile enough for family dinners or festive occasions. Easily accessible through your easyChef Pro cookbook, you can create this dish with our convenient shopping list feature, ensuring the lowest cost per serving.

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Overview

Jambalaya Deluxe is a zesty and spicy dish that combines a variety of seafood with chicken and sausage, served over angel hair spaghetti. It's perfect for seafood lovers and pairs well with a side salad and Italian bread.

Diet Type

Non-Vegetarian

Allergies

Shellfish, Gluten

Cuisine

Cajun

Serving Size: 24

Cooking Time: 105 minutes

Ingredients

• 0.25 Cups olive oil
• 2 Cups chicken breast meat, diced
• 3 Cloves garlic, minced
• 5 3.5 Ounces mild Italian sausage links
• 5 15 Ounces Italian-style stewed tomatoes, pureed
• 4 16 Ounces diced tomatoes, pureed
• 1 16 Ounces tomato paste, pureed
• 3 Tablespoons dry crab and shrimp boil seasoning
• 1 Pound littleneck clams
• 1 Pound mussels, cleaned
• 1 Pound shrimp, peeled
• 1 Pound bay scallops
• 2 16 Ounces packages angel hair pasta

Steps

1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces and return to the pot.
2. Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil seasoning. Bring to a simmer and cook for 15 minutes.
3. Stir in the clams, mussels, shrimp, and scallops, then simmer for 30 minutes longer. Remove from the heat and allow to stand for 15 minutes.
4. While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil. Stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is cooked through but still firm to the bite, about 4 to 5 minutes. Drain well in a colander set in the sink.
5. Serve the jambalaya over the cooked pasta. Enjoy!

Enjoy your homemade Cajun Seafood Jambalaya!