This is my personal website representing my kitchen. In my kitchen, I have a COLLECTION of RECIPES which have been enjoyed by my family and friends for years. My purpose in creating this blog is to share these recipes with all my kababayans who are away from home and missed their moms' home cooking. For those who have family members who prefer non-traditional Filipino dishes, I have RECIPES for them too, hence, PINOY-AMERICAN..MaMely.
FYI, "Pinoy" is an informal demonym referring to Filipinos.
This is a very versatile sauce that complements most pastas,
but my favorites are the Four Cheese Ravioli
and Three Cheese Tortellini.
The reason this is fast and easy dish to do is that I used pre-cooked chicken, actually, rotisserie chicken from Costco. Of course if using fresh chicken, you need to saute it longer and simmer longer. I even used the heat-n-serve kind of sausage. So actual cooking time is under 30 minutes.
Here's the recipe for the Jambalaya Sauce:
( this recipe is recycled from Jambalaya on Pasta, recipe #69. I changed the recipe around a little to use Buitoni product).
2-3 tbps. olive oil
1 small onion, chopped
2 pieces chicken breast, pre-cooked, sliced in chunks
1 package breakfast sausage, sliced
2 tsp. Cajun seasoning
1 tsp. garlic powder
1 15 0z. can diced tomatoes
1 15 oz. can tomato sauce or (2 @ 8 0z.)
1 small carrots, sliced thin
1/2 of green bell pepper
1/2 of red bell pepper
2 ribs of celery, sliced
1 pkg. Four Cheese Ravioli or Three Cheese Tortellini
1) Cook the pasta according to package directions. Drain and set aside.
2) In a large skillet heat the oil over medium heat. Add the onions, saute until onions are translucent.
3) Add the sausage, the cooked chicken, the Cajun seasoning and garlic powder. Saute for a couple of minutes.
4) Stir in the diced tomatoes and the tomato sauce and simmer for about 2-3 minutes.
5) Add in the carrots and celery and continue to simmer for 1 minute.
6) Add in the red and green bell peppers and spinach. Stir well.
7) Transfer the drained pasta to a serving platter or bowl and pour sauce over pasta.
Or mix pasta with the sauce and transfer to a serving platter.
SERVE HOT. BON APPETIT!!
1) If you can make your own cajun seasoning it is better so you can adjust the salt. I find the store-bought ones have plenty of salt in them.
2) You can add pork loins and shrimps to be more Jambalaya-ish
3) If using fresh chicken, you need to saute it longer and simmer longer until the chicken is tender.