California Pizza Kitchen Jambalaya Linguine Copycat Recipe

Main Dish, Pasta

Ingredients

  • **Jambalaya Sauce:**
  • 1/2 tablespoon olive oil
  • 2 Andouille sausages, sliced
  • 1 medium onion, sliced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 2 cloves garlic, minced
  • 1 14 oz can crushed tomatoes
  • 3 oz tomato paste
  • 2 tablespoons soy sauce
  • 2 tablespoons **sweet chili sauce** (like Mae Ploy, Thai Kitchen, or Frank's RedHot Sweet Chili Sauce)
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon thyme
  • 1/2 teaspoon cumin
  • 1 lb cooked linguine
  • 8 oz raw shrimp, peeled and deveined
  • **Optional Ingredients:**
  • Caribbean peppers and onions (can be made by sautéing sliced peppers and onions with sweet chili sauce, soy sauce, and olive oil)
  • Additional meats like chicken or crawfish

Method

Prepare the Jambalaya Sauce

  1. Heat the olive oil in a large skillet over medium heat. Add the sliced Andouille sausages and cook, stirring occasionally, until they are done, about 12 minutes.
  2. Add the onion, bell peppers, and garlic to the skillet. Cook for about 8 minutes until the vegetables are tender.
  3. Stir in the crushed tomatoes, tomato paste, soy sauce, **sweet chili sauce**, cayenne pepper, thyme, and cumin. Mix well to blend.
  4. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes to allow the flavors to meld.

Cook the Linguine

  1. While the sauce is simmering, cook the linguine according to package instructions until al dente. Drain and set aside.

Cook the Shrimp

  1. After the sauce has simmered for 20 minutes, add the raw shrimp to the skillet. Cook for about 3-5 minutes, or until the shrimp turn pink and opaque, stirring occasionally. Be careful not to overcook the shrimp as they can become tough.

Combine and Serve

  1. Once the shrimp are cooked, add the cooked linguine to the sauce, tossing to coat the pasta evenly with the sauce.
  2. If you're including Caribbean peppers and onions, prepare them by sautéing sliced peppers and onions with sweet chili sauce, soy sauce, and olive oil until tender, then mix into the jambalaya sauce or serve on the side.