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Creamy Jambalaya Pasta


I’m in the process of unloading pictures from my camera and found pictures of this delicious dish.  My mouth is watering just thinking about this yummy pasta.  I need to make this one again!


12 oz Farfalle Pasta
14 oz Smoked Sausage, sliced thin
1 Onion, chopped
3 Garlic Cloves, finely grated
1/2 Cup Chicken Broth
2 teaspoons Cajun/Creole Seasoning (I used Emeril’s Essence Creole Seasoning)
1 ½ teaspoons Paprika
Salt & Pepper, to taste
8 oz Can Tomato Sauce
½ Cup Sour Cream
2 Green Onions, thinly sliced
Parmesan Cheese



Bring a large pot of water to a boil.  Salt the water then add the pasta.  Cook until al dente.

While the pasta is cooking, brown the sausage in a skillet over medium heat.  Once browned, reserve on a plate.

Add the onion and garlic to the pan.  Cook until they start to soften, about 2 minutes.  Pour in the chicken broth, bring to a bubble then let reduce for a couple minutes.

Add the Cajun/Creole seasoning, paprika, salt, pepper, tomato sauce and the reserved sausage.  Cook until heated through, about 2 minutes.  Stir in the sour cream and simmer for couple minutes.

Toss with the pasta.  Garnish with green onions and Parmesan cheese.


Serves: 4-6

-Recipe adapted from Plain Chicken