Shrimp Jambalaya Penne
Ingredients of Shrimp Jambalaya Penne
Cooking oil 2 tsp 10 mL Chorizo sausage,casing removed 1/2 lb. 225 g Chopped celery 1 cup 250 mL Chopped green pepper 1 cup 250 mL Chopped onion 1 cup 250 mL Garlic clive,minced 2 2 Dried basil 1 tsp. 5 mL Dried oregano 1 tsp. 5 mL Ground cumin 1 tsp. 5 mL Cayenne pepper 1/4 tsp. 1 mL Groung allspice 1/4 tsp. 1 mL Con of diced tomatoes (with juice) 28 oz. 796 mL Bay leaves 2 2 Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Penne pasta 3 1/2 cups 375 mL Uncooked medium shrimp 1 lb 454 gHow to Shrimp Jambalaya Penne
Heat cooking oil in large frying pan on medium. Add sausage. Scramble-fry for about 5 minutes until starting to brown.
Add next 9 ingredients. Stir. Cook for 5 to 10 minutes, stirring occasionally, until vegetables are almost tender.
Add next 3 ingredients. Bring to a boil. Simmer, uncovered, tof about 10 minutes until sauce has thickened.
Combine water and salt in Dutch oven. Bring to a boil. Add pasta. Boil, uncovered, for 13 minutes, stirring occasionally.
Add shrimp. Cook, uncovered, for about 2 minutes until shtimp turn pink and pasta is tender but firm. Drain. Add sausage mixture. Toss. Makes about 10 cups (2.5 L)
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