Here’s a spin on the classic jambalaya, with pasta instead of rice. This is another one of my favorites for football food.

(makes 6 to 8 servings)

Ingredients

2 tablespoons canola oil

1 lb. Andouille or other smoked sausage, sliced

1 lb. cooked chicken (store bought rotisserie chicken, pulled)

2 ribs celery, 1 medium onion (peeled), 1 medium bell pepper, and optionally 1 Fresno or other hot chili pepper, diced medium

Salt, pepper, and Cajun or Creole seasoning, to taste

2 tablespoons tomato paste

2 to 3 garlic cloves, sliced or minced

1 lb. penne pasta

4 cups (32 oz) chicken stock (lowest sodium possible)

¼ cup (2 oz) half and half or heavy cream

Chopped green onions to garnish

Instructions

Heat Canola oil in a large Dutch oven over medium heat.

Add Andouille or other smoked sausage.  Stir and cook for 5 to 7 minutes or until browned.  Set aside to drain on paper towels.

In the same pan, add celery, onion, bell pepper, and optional Fresno or other hot chili pepper.  Season to taste with salt, pepper, and Cajun or Creole seasoning.

Cook, stirring occasionally, until softened, about 5 to 7 minutes.

Add tomato paste and garlic, stir, and cook for 1 more minute.

Return sausage to the pot.

Pour in penne pasta.  Cover with chicken stock.  Raise heat to a boil, cover partially, and cook until the pasta is done.  (According to package directions).

Stir in half and half or heavy cream.  Fold in cooked chicken.

Garnish with chopped green onions and serve right away.