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Jambalaya Spaghetti

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 2 hr 30 min
Category: Dinner Entrees Sub Category: Pasta Entrees

what you need
  • 1 lb. shrimp, raw, deveined and washed
  • Salt to taste
  • Pepper to taste
  • Cayenne pepper to taste
  • 1 Tbsp. + 1/3 cup oil, divided
  • 1 medium onion, diced
  • 2 cloves garlic, chopped
  • 1/4 each green and red bell pepper, chopped
  • 1 celery stalk, chopped
  • 3 boneless chicken breasts, cut into cubes
  • 2 boneless chicken thighs, cut into cubes
  • 4 Hot link sausages, sliced
  • 1 Tbsp. red pepper flakes
  • 1 can (14 oz.) diced tomatoes
  • 1 can (29 oz.) tomato sauce
  • 3 cups frozen okra
  • 1 cup frozen corn
  • 1 lb. spaghetti, cook according to directions and drain
  • 1 cup Kraft Shredded Cheese
make it
Dry shrimp and season with salt, pepper and cayenne pepper. Cover and set aside.

Heat 1 Tablespoon oil in skillet. Add onions, garlic, bell pepper and celery. Lightly saute, remove from skillet and place into bowl with shrimp. Add remaining oil to pan. Add chicken breast, thighs and hot links to pan. Season to taste with salt, pepper and red pepper flakes. Saute and then drain.

Place chicken mixture into large pot. Add canned tomatoes and tomato sauce. Simmer for about 15 minutes. Add shrimp, vegetables, okra, and corn. Simmer for 15 minutes.

Pour sauce onto spaghetti and toss well. Sprinkle with cheese let sit 10 minutes then serve with garlic bread and a simple salad.
Notes
You can adjust the heat by adding or subtracting some of the cayenne pepper and red pepper flakes.
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