Community Recipe
from [LouisePearl]
Vic's Jambalaya

Vic's Jambalaya

  • Yield: 5 servings


  • 12 ounce(s) penne pasta
  • 3 ounce(s) turkey andouille sausage 1/2'' slices, halved
  • 4 tablespoon(s) unsalted butter
  • 1 tablespoon(s) cajon seasoning or mesquite rub, chile pwd, and garlic
  • 1 cup(s) onion chopped
  • 1 tablespoon(s) garlic paste or chopped garlic
  • 1 red bell pepper seeded and sliced
  • 1 yellow bell pepper seeded and sliced
  • 1 serrano pepper seeded and sliced
  • 1 cup(s) mushrooms halved
  • 1 pound(s) shrimp peeled and deveined
  • 1 pound(s) white fish cut in chunks
  • 1 cup(s) shredded fresh basil
  • grated Parmesan to taste 3 cheese blend
  • butter


1) Cook penne psta according to pkg directions. Drain, reserving 1/2cup of the water

2) Coat a large, deep nonstick skillet with olive oil cooking spray and heat over medium heat. Add sausage and cook 2 to 3 minutes or until lightly browned. Drain on a paper towel: wipe down skillet.

3) Melt butter in same skillet. Add Cajun seasoning and cook 1 minute. Add onion; cook until softened, about 3 minuites. Add garlic and cook 1 minute. Add peppers and mushroom; cook stirring frequently, 5 minutes. Add shrimp and white fishand cook until done, 2 to 3 minutes.

4) Add pasta and sausage to the skillet, along with enough pasta water (or chicken broth) to make it a little saucy. Stir; top with basil and grated Parmesan, if desired. Serve hot.

5) Turn on the jazz and celebrate Mardi Gras!!

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Vic's Jambalaya recipe