Pasta Jambalaya
Pasta Jambalaya Cooking Light, March 1998
This didn’t have enough sausage to suite me. I would slice it into thin slices and then slice those slices in half to spread the 7 oz out more throughout the pasta. I’d add WAY more cajun spices and more onions and peppers.
It made for a really good lunch the following day, though. So, you might want to make this ahead of time and then reheat it for dinner.
Stock pot
Knife
Cutting board
Measuring cups and spoons
Large nonstick skillet
Large mixing bowl
