Creamy Jambalaya Pasta

I am excited to introduce ya'll to a sweet new cookbook I had the pleasure of reviewing, entitled 'My Southern Food' It is described as "A Celebration of the Flavors of the South" and I would have to agree! The back reads " Every culture has its own unique flavor profile woven into the fabric of its history and traditions." Being a southern girl now I am excited to explore this with you! The first recipe I made was for a Mardi Gras party I recently hosted. This Creamy Jambalaya Pasta was a hit! It was really good and surprisingly easy to make. Another recipe we have tried and LOVED from this cookbook was New Orleans Egg Scramble. It is delicious combination of scrambled eggs with cream cheese and chives...seriously yum! I thought it would be a fitting breakfast for my boys the morning they left for New Orleans to cheer on our beloved BYU Cougars. We surprised the boys with the Sweet 16 trip and they were so excited! And thanks to a Melandboys reader who read my post and sent a link to the Doug Wright Show, my boys were thrilled to be interviewd on air! Thanks Miss MaryAnn:)

And now for the GIVEAWAY... This sweet cookbook is chock full of delicious down-home recipes, beautiful pictures and lots of fun Southern charm.

I loved it and I am happy to offer 3 of our readers a copy of 'My Southern Food' so that you too can enjoy a little taste of the South wherever you live! To enter please leave a comment on this post answering this question...

What is a traditional food from your neck of the woods?

Winners will be anounced on Saturday morning along with that delicious New Orleans eggs recipe!

*For an extra entry become a Sisters Cafe follower and let us know in the comments.

GIVEAWAY IS CLOSED NOW

Creamy Jambalaya Pasta

submitted by Melanie ~ The Sisters Cafe

from My Southern Food cookbook

7 cups chicken broth , divided

1 16-oz package rottini pasta (I used a different pasta)

1/4 tsp salt

1/4 tsp pepper

3 Tb olive oil

2 cups chunked chicken breast (bite sized chunks)

2 cups sliced link sausage (smoked, kielbasa, or andouille)

2 tsp minced garlic

1 medium onion, chopped

1 large green bell pepper, chopped

1/2 cup finely chopped celery

2 tsp liquid smoke

4 Tb Worcestershire sauce

2 Tb Cajun seasonings

2 (10oz) cans sliced tomatoes with green chilies, drained

2 cups uncooked shrimp, washed, peeled, and deveined with tails removed

1 1/2 cups heavy cream

In a large pot bring the chicken broth to a boil. Add the pasta, salt, and pepper and cook the pasta in the broth as if it were water. Cook for 7 to 10 minutes on a high boil, until the pasta is just tender. Drain, reserving the broth for later in the recipe.

In a large skillet heat the oil and sauté the chicken, sausage, garlic, onion, green pepper, and celery for 10 to 15 minutes. Add the liquid smoke, Worcestershire sauce, and Cajun seasoning as the mixture cooks, stirring periodically to ensure even cooking. When the chicken is done, the onion is clear and the vegetables are tender, combine all the ingredients, including the pasta, in the original large pot and place over medium heat. Add the tomatoes, blending well. When the tomatoes are hot, add 1 cup of the reserved chicken broth and the shrimp, blending. Cover and allow to simmer for 5 minutes.

In the last 3 minutes of cooking, stir in the cream. Serve immediately, while everything is warm. Reserve any leftover chicken broth for another recipe.

*Disclosure of Material Connection: I received this book free from the publisher. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commissions’ 16 CFR, Part 255:"Guides Concerning the Use of Endorsements and Testimonials in Advertising."