I've had a hankering for my jambalaya for a couple weeks now, but it's too hot for something hot, so I decided to turn it into a chilled pasta salad. This makes a BIG batch, and not sure how well it will freeze, so you may want to cut it in half. Since jambalaya is generally a little spicier, I usually add a bit of hot sauce to mine - any Cajun/Louisiana-style hot sauce would be great on this.
Ingredients:
- 1 lb elbow macaroni, farfalle, or other smallish pasta
- 12-16 oz smoked sausage, split lengthwise and then cut into 1/4" slices
- 12-16 andouille sausage, split lengthwise and then cut into 1/4" slices
- 8 oz finely diced ham
- 1-2 lb chicken, diced
- 2 red bell peppers, diced (1/4" - 1/2")
- 2 green bell peppers, diced (1/4" - 1/2")
- 2 small onions, diced (1/4" - 1/2")
- 2-3 stalks celery, diced (1/4" - 1/2")
Dressing:
- 2 cups combined of Greek yogurt, sour cream, and/or mayonnaise. I used 1 1/2 cups Greek yogurt and 1/2 cup sour cream the last couple of times I made it.
- 3 Tbsp mustard. Use a spicy or Creole mustard if you can; I've been using Mike's Hot Honey Dijon.
- 3 Tbsp red wine vinegar
- 1 Tbsp smoked paprika
- 1 Tbsp Cajun seasoning like Tony Chachere. If you want to control the sodium, there are tons of recipes for making your own.
- 1 tsp Worcestershire sauce
Directions:
2. In a large pan, and working in batches, brown the sliced sausage, 3-5 minutes per batch. Add the sausage to the pasta to chill. Add the diced ham as well.