Notta Pasta Jambalaya

It is thought Jambalaya comes from the French word, jambon, meaning ham. It's a wonderful dish of creole origin. A blend of French and African cuisines.

Yield

Serves 4

Time

45 minutes.

Ingredients

1/2 16 oz box (8 oz) Notta Pasta Linguine, broken in half
1 tablespoon extra virgin olive oil
1 large onion, chopped medium
3 large cloves garlic, finely minced
1/4 pound capicola ham, thick sliced, chopped small
1 green bell pepper, seeded and chopped
2 stalks celery, chopped
2 bay leaves
1 teaspoon dried thyme
1-15 oz can diced tomatoes
1-8 oz can tomato sauce
1 teaspoon salt
1/2 teaspoon cracked black pepper
1 tablespoon Garlic Chili Pepper Sauce
1/2 lb shrimp, peeled and deveined
1 lb fresh shucked clams
1/4 cup chopped flat leaf parsley
Garnish - 3 scallions (green onions), chopped, chopped parsley

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick skillet, heat the oil over medium heat. Sauté onion, garlic and ham for 3 minutes.
3.	Add green bell pepper, celery, bay leaves and thyme. Continue to sauté until the vegetables are almost soft.
4.	Add tomatoes, tomato sauce, salt, pepper and Garlic Chili Pepper Sauce. Bring to a boil.
5.	Turn down to a simmer and add shrimp and clams. Simmer just until the shrimp is almost done (opaque) 4 to 5 minutes.
6.	Meanwhile, boil pasta according to directions on box. Drain and add to skillet, mixing well.
7.	Pour into your favorite pasta bowl and garnish with chopped parsley and scallions if desired.

Notta Pasta Jambalaya

In this recipe

Notta Pasta Rice Linguine