Diane's Pastalaya

This is my idea of Jambalaya with pasta instead of rice.  One great thing about this meal is you don't have to cook the pasta in another pot before adding it to the sauce.  It all cooks in ONE pot!


1 pound andouille sausage, cut in bite-sized chunks**

1 large onion diced

1 green bell pepper diced

2 jalapeno peppers, diced

3 cloves of garlic, minced

2 tablespoons olive oil

1 28 ounce can crushed tomatoes

2 teaspoons Cajun seasoning *

2 cups small size pasta (elbows, ziti, penne etc)

Tabasco or any hot sauce you like - to taste


Sauté onion, peppers, garlic and andouille sausage in a large saucepan with 2 tablespoons of olive oil until translucent and tender.  Add canned tomatoes and Cajun seasoning as well as the 2 cups of pasta.  Stir well to coat the pasta with liquid.  Cover and lower heat to simmer.  Simmer 15 minutes or until pasta is al dente.  Check it now and then to be sure that the liquid hasn't gone dry and the pasta isn't sticking to the bottom of the pot.  If liquid seems to have disappeared you can add 1/4 - 1/2 cup warm water or even a small can of tomato sauce.  When pasta is done, splash with hot sauce and serve.  Serves 2-4 depending on how hungry. 


*  If you don't have a Cajun seasoning mix in your pantry, you can make your own by mixing:

1 teaspoon salt, 2 teaspoons of the following:  white pepper, garlic powder, onion powder, cayenne pepper, ground black pepper.

**Andouille sausage can be found in specialty foods stores and some supermarkets. You can substitute hot links, kielbasa sausage, or smoked Hungarian sausage in this recipe.

Feel free to add cooked chicken or pork or ham before serving.  Also, you can add shelled de-veined shrimp 5 minutes before it is done.