Joanne's Pasta Jambalaya

Submitted by Joanna Carroccio

Ingredients

1 lb. of angel hair pasta, cooked
1 tbsp. of unsalted butter (plus 2 tsp. of unsalted butter)
1 lb. of andouille or smoked sausage, sliced in rounds
1 cup of chopped ham
1/4 cup of flour
1 bell pepper, chopped
2 medium onions, chopped
5 cloves of garlic, chopped
2 tsp. of dried basil
2 tsp. of dried oregano
1 bay leaf
1 10 oz. can of Ro-tel tomatoes with chilies, drained and chopped
1 pt. of oysters with their liquor
2 lbs. of medium shrimp, peeled
Creole seasoning
1 bunch of green onions, chopped
Fresh parsley for garnish

Directions

1. Toss hot, cooked pasta with butter

2. Brown sausage, drain, and combine with pasta

3. In same skillet, brown ham, add flour, bell pepper, onions, celery, garlic, basil, oregano, bay leaf, and cook until vegetables are tender

4. Add tomatoes and stir to make gravy (thin with oyster liquor if needed)

5. Cook oysters with their liquor in microwave on high for 1.5 minutes or until they just curl

6. Drain oysters and add to pasta and sausage

7. Sauté shrimp in 2 tsp. of butter and add Creole seasoning to taste

8. Toss shrimp with pasta, then combine with gravy and green onions

9. Remove bay leaf, garnish with fresh parsley, and serve

Have you made this recipe? Share your tips, tricks, and stories in the comments below!