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Creamy Jambalaya Pasta


"This is jambalaya in pasta form."
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40 m servings 368 cals
Original recipe yields 6 servings

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  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 12 to 14 minutes; drain.
  2. Cook and stir sausage, onion powder, and garlic powder together in a large skillet over medium heat until sausage is heated through, 5 to 7 minutes. Add white wine and cook until wine hot, about 2 minutes.
  3. Stir tomato sauce, Cajun seasoning, paprika, and black pepper into sausage mixture until evenly coated; stir in yogurt. Cook sausage mixture until almost bubbling; reduce heat to low and cook until mixture is thickened, about 5 minutes more.
  4. Mix pasta, parsley, and Parmesan cheese into sausage mixture.

Nutrition Facts

Per Serving: 368 calories; 17 g fat; 34.4 g carbohydrates; 17.9 g protein; 36 mg cholesterol; 818 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 5
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We made a few changes: instead of onion powder, thinly sliced a small onion and instead of garlic powder, minced about 4 cloves. Used a full package (14oz) of smoked sausage. First started the s...

This is a decent recipe. The only thing I did different was I used fresh garlic and onion instead of powers. It's a personal preference and probably didn't change the flavor all that much. Wh...

Too salty. Too much onion & garlic powder. Consistency is too weird. The yogurt separated or something.

Made several changes. added chicken and shrimp diced. Had to use a thickener on the sauce. Lots of flavor!

The sauce was weird with the greek yogurt.