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Jambalaya Spaghetti

2 Hr(s) 30 Min(s)
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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.
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