Chicken and Tasso Jambalaya Pasta

  • Recipe courtesy of Vince Camillo for Cooking Channel
Total Time:
1 hr 15 min
Prep:
20 min
Inactive Prep:
--
Cook:
55 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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. 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. 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.

Advertisement