Jambalaya Pasta

Ingredients Weight Measure
Butter 1 oz. 2 Tbsp.
Andouille sausage, sliced 2 oz.
Blackened chicken, precooked 3 oz.
Shrimp, precooked 3 ea.
TABASCO®-Flavored Jambalaya Pasta Sauce (recipe follows) 8 oz. 1 cup
Penne pasta, precooked al dente 9 oz.

TABASCO®-Flavored Jambalaya Pasta Sauce (yield: 14 8-oz. servings

Ingredients Weight Measure
Marinara sauce, #10 can 1 ea.
Worcestershire sauce 4 oz. 1/2 cup
Paul Prudhomme's® Cajun Seasoning 2 oz. 1/4 cup
Granulated garlic 1 oz. 2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1 oz. 2 Tbsp.
Pace® Chunky Salsa, mild 1 pt. 2 cups
Vegetable stock, #10 cans 1 qt. 2 ea.
Vegetable boullion 1/2 qt.


Ingredients Weight Measure
Crawfish, cooked, optional as needed
Green onions, diced, optional as needed


  1. For Jambalaya Pasta, place the butter in a hot sauté pan. Add the meats and shrimp and heat through thoroughly.
  2. For TABASCO®-Flavored Jambalaya Pasta Sauce, mix all ingredients in a large mixing bowl. Cover and refrigerate until needed.
  3. Add TABASCO®-Flavored Jambalaya Pasta Sauce to pan. Heat for 1 minute; then add cooked penne pasta. Heat for another minute.
  4. To serve, place pasta in pasta bowl and top with 8 oz. of warm sauce. Garnish with cooked crawfish and diced green onions, if desired.

Yield: 1 serving