Casa M Pasta Jambalaya - Casa M Spice Co
★ Issue CMSC·21–026 · Published 27 Jun 2021
CajunMain

Casa M Pasta Jambalaya.

Jambalaya spices, pasta, and protein cook down together in one pot while your water boils

PREP 15 min
COOK 15 min
TOTAL 30 min
SERVES 2 people
HEAT medium
BLEND RATING 4.8 104 reviews · Cattle Drive®
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You'll need
Pasta potSaute panColanderChef knifeCutting board

Jambalaya spices, pasta, and protein cook down together in one pot while your water boils

Ingredients

FOR THE VEGETABLES

  • 1 Tablespoon avocado oil
  • 1/4 red onion, cut into strips
  • 1/2 rib celery, diced
  • 1/2 poblano chile, stemmed, seeded, cut into strips, then cut into bite-sized pieces
  • 1 Tablespoon garlic, minced

FOR THE MEATS

  • 2 ounces andouille sausage
  • 2 ounces chicken thigh meat
  • 1 Tablespoon tasso, diced (use a high quality Canadian bacon if you can't find tasso)
  • 1/4 cup butter

PULLING IT ALL TOGETHER

  • 3/4 cup Casa M Jambalaya Sauce
  • 1/2 teaspoon Tabasco sauce
  • 1/4 cup provolone cheese, shredded
  • 1/4 cup smoked gouda cheese, shredded
  • 1/4 cup scallions, green tops only, chopped
  • 8 ounces bowtie (or shape of your choice) pasta, cooked weight (4 ounces of dry pasta)

Method

  1. 01

    Boil salted water for pasta

    8 min

    Water heats while you prep other ingredients.

  2. 02

    Cook pasta until al dente

    10 min

    Start this step simultaneously with sautéing vegetables.

  3. 03

    Sauté vegetables in oil until colored

    4 min

    Medium-high heat; start when pasta goes in water.

  4. 04

    Add butter and proteins, cook until chicken browns

    4 min

    Wait for butter to fully melt before adding proteins.

  5. 05

    Add sauce and bring to boil

    2 min

    Incorporate butter fully, then remove from heat.

  6. 06

    Drain pasta and quench if needed

    1 min

    Quick rinse only if pasta finishes before sauce.

  7. 07

    Portion pasta, top with sauce and garnishes

    2 min

    Garnish with cheeses and green onion; serve with Tabasco.

From Mike's Notebook

01

Brown the chicken in melted butter before the sauce goes in — it sets the proteins instead of steaming them.

02

If pasta finishes before sauce, a quick cold-water rinse stops the cooking; don't skip this step.

03

Bring the sauce to a boil after adding it — this melds the spices into the pasta, not just coating it.

Nutrition

675 Calories / serving
31 gProtein
40 gTotal Fat
19 gSat. Fat
51 gCarbs
3 gFiber
4 gSugars
925 mgSodium

Estimated · 1 serving · calculated from the ingredient list, not lab-tested.

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