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Rach shares a jambalaya-style pasta recipe that's a fresh, lightened up riff on the classic Cajun rice dish.
Fun fact: Rach first made this dish over 20 years ago on a radio show.
For more ideas inspired by the flavors of Louisiana, check out her Cajun Shrimp Chowder, Cajun Meatloaf and Ragin' Cajun Chili.
Put water on to boil and a large skillet up for meat, shrimp and sauce.
Combine spices in small bowl.
Halve the pork across and horizontally. Thinly slice pork or chicken breasts and arrange in single but slightly shingled layer on rubber cutting board and season with salt, pepper and a third of the spice blend.
Heat 2 tablespoons of oil in skillet over medium-high heat, brown pork well, flip and brown a minute more, 4 minutes total, remove to platter and add more oil, add shrimp and cook with salt and ⅓ spices. Transfer to platter. Add butter and when it melts, add the celery, bell pepper, onion, remaining spices, salt and pepper and bay, soften and add garlic and chilies, stir 2 minutes, add beer or wine and let it absorb, add stock and tomatoes and cook 20 minutes to collapse tomatoes. Add pork or chicken and shrimp and adjust salt and pepper to taste, reduce heat to low.
Cook pasta in boiling salted water a minute less than directions, drain and toss with sauce and top with scallions, celery tops and parsley. Douse with hot sauce if using.