Ingredients
- 8 ounces fettuccine pasta
- 2 tablespoons canola or vegetable oil
- 12 ounces Andouille Sausage cut in bite size chunks
- 1/2 lb uncooked shrimp peeled and deveined
- 1 small onion chopped
- 1 red pepper seeded and diced
- 1 green pepper seeded and diced
- 2 stalks celery chopped
- 2 cloves garlic minced
- 1 can (15 ounce) tomato sauce
- 1 1/2 - 3 tablespoons Cajun seasoning
Recipe Description
Hubby and I just love Cajun food. I mean really what is not to love about it. So it was no surprise that this Easy Jambalaya Pasta was on the menu last evening. I had to put some of it up before the entire skillet was devoured. The kids were busy last evening so it was just the two of us. Cajun food just has so much incredible flavor. The nice part about this delicious Easy Jambalaya Pasta is that you can control the heat. I know some of my readers are like my grandma and they just want a tad of spice and others just want to Slap Ya Mama meaning they want to turn the heat way up. Whatever your preference it is easy to adjust the heat. This recipe makes wonderful leftovers. It is one of those dishes that tastes even better the next day as the flavors meld together like spaghetti and chili.
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