It’s hereeeee!!!!! My favorite food day of the year – National Hot & Spicy Day!
You may not remember, but I promised you this recipe well over a year ago. But, forgive me… I was a such a blogging rookie then! I really mean it this time. For real. I’m givin’ you a recipe. Pinkie-swear promise.
Now I don’t usually bring you 10 photos per post – but in honor of National Hot & Spicy day, I’ve not only brought you a dish known for being spicy, but I’ve packed this one with heat! Can you think of anything more perfect?
Now, the secret to this recipe is two things:
- Getting ready
- The secret is in the sauce
Because this recipe isn’t fast and easy. I’m just sayin’. This one needs some lovin’ in the kitchen and takes a while to prep.
I provided the complete recipe below, but I wanted to give you some eye-candy photos so you can see how I do it, and what things may look like through the process.
First, get all your ingredients prepped and ready.
Don’t forget to put the pasta water on. This may seem like a simple step, but given that this recipe is, uh, somewhat complicated and takes a while to prep, the simple essentials can be easily overlooked or forgotten.
Get a big skillet, and start sauteing the veggies until they’re almost done; you want them to still have some crisp, because they will keep cooking! You’ll end up setting these aside before they’re completely done.
Next, get your sauce started (don’t forget – the secret’s in the sauce!). And, be sure to do a little do-dad with your cream and impress your neighbors.
And finally stir it all in until it looks smooth ~ like spicy silk (yes…, I am sure there is such a thing).
It should be this rich red-orange spicy looking color. Don’t let it scare ya.
Add your veggies that you set aside earlier.
At this point (now this is important 🙂 ), if ya want, throw a piece of linguine at your cabinet. If it sticks, it’s done. Yes, I do this every time I make spaghetti, linguine or fettucini. Al dente every.single.time.
There are 3 things this recipe is:
- nap-worthy and nap-kin worthy
- rich, spicy, filling and delicious
- hhhooottt and spicy!
There are 3 things this recipe is not:
- quick and easy to prepare (plan to settle in for an hour or two)
- a one-pot meal
p.s. And an extra little tip-sy just ’cause I love ya? Leave the jalapenos sliced in rounds for the spice-challenged. That way, they get the benefit of the flavor, but they can easily pick them out if they don’t like the heat!
But, if you’re willing to take a walk on the wild side, feel free to dice them up for an extra spicy bite!
I have to admit…with this post, I kind of feel like I’ve come full circle. The feature photo of the finished dish? It was taken in November of 2012, before I knew anything about my camera. I feel like I’ve done it justice by bringing it back a bit over a year later. I feel complete somehow.
Hot & Spicy Jambalaya
- 1 lb. box of Linguine noodles cooked per package instructions
- 1 6-ounce can tomato paste
- 1 14.5 ounce can chicken broth
- 1 teaspoon liquid smoke
- 1 tablespoon sriracha
- 1 tablespoon oregano
- 1 tablespoon thyme
- 1 tablespoon red pepper flakes
- 3 tablespoons Cajun seasoning
- 1/2 cup whipping cream
- 2 tablespoons olive oil
- 1 1/3 cup onion chopped
- 1/2 cup red bell pepper chopped
- 1/2 cup green bell pepper chopped
- 8 cloves garlic chopped
- 1 to 2 large jalapenos sliced with seeds (see note)
- 1 tablespoon butter
- 2 large chicken breasts skinned, chopped
- 1 pound raw shrimp peeled, deveined and tails removed
- 4 medium Cajun-style andouille sausages cured, sliced
- 3 stalks green onion 1/2 cup chopped
- Cook pasta per directions on package to al dente.
- In small saucepan, add chicken broth, tomato paste, Liquid Smoke and sriracha, whisking to get sauce smooth. Add oregano, thyme, red pepper flakes and Cajun seasoning. Pour in whipping cream. Let simmer on medium-low to low heat for 30 minutes (do not allow to boil or scorch).
- Heat 2 tablespoons of olive oil in a deep skillet and saute onions, red pepper, green pepper, garlic and jalapeno until just starting to soften and become transluscent.
- Remove vegetables from pan and set aside.
- Add butter to pan and saute chicken on high for 3 minutes to seer and lock in juices. Turn down to medium. Saute chicken until nearly done. Add shrimp to pan and continue to cook until shrimp is nearly done. Add Andouille sausage. Cook chicken, shrimp and Andouille sausage until chicken is done, shrimp are opaque and Andouille is heated through. (Drain juices if there is a lot of juice). Add veggies and toss all together.
- Toss meats/veggies with sauce and serve over pasta in large bowls. Top with green onions as garnish.