Serves 4


Mix up the pasta in this dish with penne, elbow macaroni or rigatoni.

  • 2 Tbsp. clarified butter
  • 1 cup chopped yellow onion
  • 1/2 cup chopped celery
  • 1 cup chopped red pepper
  • 1 tsp. kosher salt
  • 1 tsp. ground pepper
  • 1 precooked andouille sausage link, about 6 ounces, cut crosswise into 1-inch thick pieces
  • 1 clove garlic, minced
  • 1 Tbsp. Cajun seasoning
  • 2 (8-ounce) boneless, skinless chicken breasts, thinly-sliced
  • 1 (14-ounce) can fire-roasted diced tomatoes
  • 1/2 cup heavy whipping cream
  • 2 cups shredded mild cheddar cheese, divided
  • 8 ounce dry spaghetti
  • 2 large eggs, whisked
  • Fresh chopped parsley, for garnish


    Preheat the oven to 425°. Once the oven is heated, place a 3-quart cast-iron skillet into the oven until ready to fill it with the jambalaya.

    In a large Dutch oven preheated to medium-high heat, add the clarified butter. Add the onion, celery, red pepper, 1 teaspoon of the kosher salt and 1 teaspoon of the ground pepper. Sauté the veggies until they start to soften, or about 5 minutes. Add in the andouille sausage to the Dutch oven and begin to brown it which should take about 3 to 4 minutes. Next, add the garlic, Cajun seasoning and sliced chicken into the Dutch oven and continue to cook until the chicken is no longer pink, or for about 6 minutes. Pour in the diced tomatoes and let the mixture simmer for about 5 minutes. Stir in the heavy cream and 1 cup of the cheddar cheese, and toss to combine. Turn off the heat and set the Dutch oven aside.

    Meanwhile, bring a large stock pot full of water to a boil. Add the spaghetti to the pot along with a pinch of salt and cook for about 10 minutes or until al dente. Drain the spaghetti. In a large bowl, add some of the whisked eggs along with the drained spaghetti and toss together. By doing this, you are tempering the eggs to ensure you don't end up scrambling them. Once combined, add in the rest of the whisked eggs and toss. Next, add the jambalaya mixture to the spaghetti and 1 cup of the cheddar cheese. Toss again, making sure everything is well-incorporated.

    Remove the preheated cast-iron skillet from the oven with an oven mitt, and spray it with nonstick cooking spray just for some extra insurance that the pie won't stick. Add the jambalaya spaghetti mixture to the skillet and top it with the remaining 1 cup of cheese. Place the skillet back into the oven and bake for about 20 minutes, or until the top is golden brown. Garnish with fresh chopped parsley and serve.

    From Modern Comfort Cooking by Lauren Grier, Page Street Publishing 2017.

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