Spaghetti Jambalaya | RICARDO

Ingredients

• 3/4 lb (375 g) spaghetti
• 1 skinless, boneless chicken breast, diced
• 1 mild or hot cured Spanish-style chorizo, about 1/4 lb (115 g), sliced or diced
• 3 tbsp (45 ml) olive oil
• 1 onion, chopped
• 1 yellow bell pepper, seeded and diced
• 2 celery stalks, thinly sliced
• 2 garlic cloves, finely chopped
• 1 tsp dried oregano
• 1 tsp paprika
• 1 pinch cayenne (optional)
• 3 tbsp (45 ml) lemon juice
• 3 cups (750 ml) homemade or store-bought tomato sauce
• 3/4 lb (350 g) shrimp, peeled and deveined
• ¼ cup (10 g) flat-leaf parsley, chopped