Jambalaya Pasta

Wednesday, August 11, 2004


1tbsp  oil
1/2 cup  andouille sausage, sliced
1/2 cup  chicken breast halves without skin, cubed
1/2 cup  shriimp, peeled ansd deveined
1/4 cup  bell peppers, chopped
4 tbsp  Creole white gravy mix
2 cups milk
1/4 cup green onion, chopped
1 package pasta, cooked
1/4 cup parmesan cheese, grated


  • Heat oil in skillet and brown sausage and chicken.
  • Add shrimp and bell peppers and cook translucent.
  • Add gravy mix and stir.
  • Add milk and green onion to pan. Bring to a simmer and adjust seasoning with Tony's Creole Seasoning.
  • Pour sauce over warm pasta and sprinkle with cheese