Jambalaya Spaghetti

• spaghetti↗3⁄4 lb
• boneless skinless chicken breast half↗1
• chorizo sausage, sliced and diced (1/4 lb)↗1
• olive oil↗3 tablespoons
• onion, minced↗1
• yellow bell pepper, seeded, diced↗1
• celery ribs, minced↗2
• garlic cloves, finely chopped↗2
• dry oregano↗1 teaspoon
• paprika↗1 teaspoon
• pinch cayenne pepper (obtional)↗1
• lemon juice↗3 tablespoons
• homemade tomato sauce or 3 cups store-bought tomato sauce↗3 cups
• shrimp, shelled and devained↗3⁄4 lb
• Italian parsley, chopped↗1⁄4 cup
• salt and pepper

Step-by-step instructions

1. 1

   In a large saucepan with boiling salted water, cook pasta until al dente. Drain and lightly oil. Set aside.

2. 2

   In a large skillet at high heat, brown chicken and chorizo in oil. Set aside on a plate.

3. 3

   In the same skillet, brown onion, pepper and celery until tender. Add more oil if needed. Add garlic, spices and keep cooking 1 minute. Add salt and pepper. Deglaze with lemon juice. Put the chicken and chorizo back in the skillet. Add sauce and shrimps. Bring to boil and let simmer slowly about 2 minutes or until shrimps are cooked. Add pasta. Adjust seasoning. When ready to serve, add parsley.