Pasta jambalaya - foodyeats



Ingredients

  • 1 pound chicken breast cut into 1? pieces
  • 1/2 pound shrimp deveined
  • 1/2 pound andouille sausage sliced into 1/2? thick pieces
  • 3 tablespoons Cajun spice blend
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 red onion thinly diced
  • 3 cloves garlic minced
  • 1/2 tsp. Kosher Salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 1 medium tomato diced
  • 1 cup chicken broth
  • 1 pound fettucine pasta cooked but not rinsed
  • parsley and leftover minced bell peppers for garnish

Instructions

  1. In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
  2. In a large skillet or a cast iron skillet add the canola oil on high heat.
  3. In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
  4. Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
  5. Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
  6. Garnish with parsley and leftover minced bell peppers if desired.

Sent from my iPhone

Pasta jambalaya




Ingredients

  • 1 pound chicken breast cut into 1? pieces
  • 1/2 pound shrimp deveined
  • 1/2 pound andouille sausage sliced into 1/2? thick pieces
  • 3 tablespoons Cajun spice blend
  • 1/2 red bell pepper diced
  • 1/2 green bell pepper diced
  • 1/2 red onion thinly diced
  • 3 cloves garlic minced
  • 1/2 tsp. Kosher Salt
  • 1/4 teaspoon ground black pepper
  • 3 tablespoons canola oil
  • 1 medium tomato diced
  • 1 cup chicken broth
  • 1 pound fettucine pasta cooked but not rinsed
  • parsley and leftover minced bell peppers for garnish

Instructions

  1. In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
  2. In a large skillet or a cast iron skillet add the canola oil on high heat.
  3. In two batches sear off the ingredients until they're cooked through, about 4-5 minutes.
  4. Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
  5. Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
  6. Garnish with parsley and leftover minced bell peppers if desired.

Sent from my iPhone
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