Nina’s Pasta Jambalaya

Plate of delicious looking Pasta Jambalaya

This will feed an army, because as you cook, it’ll grow!


2 packages angel hair pasta
3 cups peeled fresh shrimp*
3 cups sliced sausage
1 cup chopped onion
1 cup celery
4 tablespoons finely chopped garlic
1-quart heavy cream
1 can of Rotel Original or can of diced tomatoes
3 cups rotisserie chicken cut into small pieces

Nina's Tip

*Shrimp should always be fresh! But if you can only get frozen shrimp, be sure to cook the shrimp before you add it to your pot. Frozen shrimp are imported and pumped up with water to look nice. The water pumped into the shrimp will ruin your meal. So, cook the shrimp separately with Zatarain’s seasoning, then add it to your dish.


Sauté onion and celery, then add sausage. Add fresh shrimp, chicken and garlic. Cook together for about 15 minutes. Cook pasta separately for 6 minutes until al dente. Add Rotel & heavy cream. Simmer for 20 minutes on medium heat. Turn the fire off. Add pasta & stir together. Place lid on top & let set for 30 minutes before serving. EASY!

Plate of Nina's Pasta Jambalaya with fork