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Jambalaya Spaghetti

2 Hr(s) 30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
Dry shrimp and season with salt, pepper and cayenne pepper. Cover and set aside.
2
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.
3
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.
4
Pour sauce onto spaghetti and toss well. Sprinkle with cheese let sit 10 minutes then serve with garlic bread and a simple salad.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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