Photo: Lauren Grier

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The Pasta Lover's Version of a Louisiana Treasure
One small change, and jambalaya, the filling meat, vegetable and rice dish that's well known in Creole and Cajun cuisines, tastes completely different. The switch here is spaghetti in the place of rice (though you can also swap in penne, elbow macaroni or rigatoni). It's untraditional, sure, but surprisingly tasty. You first sauté onion and celery, then stir in pieces of andouille sausage. In go garlic, Cajun seasoning and slices of chicken breast. Next come diced tomatoes, heavy cream and shredded cheddar, which simmer into a thick sauce. Separately, you cook spaghetti, and then mix everything together—plus a few eggs, to help bind it—transfer it all to a skillet and bake 20 minutes, until the top is golden-brown.

Get the recipe: Jambalaya Spaghetti Pie