Spaghetti Squash Jambalaya
March 25, 2026 • 0 comments
Ingredients
- (1) Roasted spaghetti squash, removed from skin
- (to taste) Salt and pepper
- (2 TBSP) Olive oil
- (1 lb.) Chicken breast
- (1) Red pepper, chopped
- (1) Onion, chopped
- (2 ribs) Celery, chopped
- (1 clove) Garlic, minced
- (1 lb.) Smoked Andouille Links
- (1 (15 oz.) can) Tomato sauce
- (1 tsp.) Paprika
- (1 tsp.) Thyme
- (1 tsp.) Oregano
- (to taste) Pepper flakes
Directions
Season the chicken breasts to taste with salt and pepper. Fry the chicken breasts in the olive oil in a large skillet or pot until they are just barely cooked through. Set aside while you continue with the recipe.
Use the drippings in the pan/pot to saute the pepper, onions, celery and garlic until tender, about 5 minutes. Add the Andouille to the pan/pot and saute until it begins to brown.
Pour the tomato sauce over the mixture in the pan and add the paprika, thyme, oregano and pepper flakes. Stir to combine and bring to a simmer.
Cut the chicken breast into bite size pieces and return to the pan to heat through. Serve over roasted spaghetti squash.
NOTE: This dish is even better with the addition of large shrimp. You can add 8 oz whole peeled and deveined shrimp to the sauce when you add the chicken back into the sauce. Cook until the shrimp are pink and cooked through.
