Cajun Jambalaya Pasta
Description
This Cajun dish is inspired by the Cheesecake Factory's recipe. It is loaded with spices/seasonings, vegetables, sausage, chicken and shrimp which is all served over linguine pasta. Serve it with toasted garlic bread and a side salad.
Ingredients
1/4 c. Italian parsley, chopped
1 bay leaf
1 T. creole seasoning
1 T. garlic powder
1 T. onion powder
2 t. black pepper
1 t. paprika
pinch cayenne pepper
1 lb. andouille sausage, or smoked sausage, sliced
1 lb. chicken breast, boneless, skinless, cut into 2? chunks
4 T. butter, unsalted
4 T. extra virgin olive oil
1 bell pepper, diced
1 white onion, diced
3 stalks celery, diced
1/2 bunch green onions
4 cloves garlic, minced
1 lb. jumbo shrimp, peeled, deveined
32 oz. chicken broth/stock, organic, low-sodium
2 c. red salsa
6 oz. can hot tomato sauce
1 lb. linguine pasta, cooked according to package directions
garlic bread, toasted
Directions
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Mix seasonings/herbs and bay leaf together; set aside.
Slice sausage; set aside.
Rinse chicken, pat dry, dice into 2 inch chunks, place in a medium bowl. Season chicken with 1 T. seasoning blend; mix well; set aside.
In a large pot, melt butter and olive oil over medium heat. Add sausage; brown 5 minutes. Add chicken; brown 10 minutes. Add all vegetables to the pot, except for garlic; season with half of the seasoning blend. Cook for about 10 minutes. Add garlic; cook 1 minute.
Season shrimp with 1 T. seasoning blend; set aside.
Add remaining seasoning blend to pot; mix well.
Add broth/stock, red salsa, and tomato sauce; mix well. Bring mixture to a boil, stir, making sure to scrape the bottom of the pot. Reduce heat to simmer; cover pot; cook for 30 minutes. After 30 minutes, discard bay leaf, stir mixture, add shrimp, cover; cook about 10 minutes.
Cook pasta in a large pot of well salted water according to package directions; drain.
Serve over pasta with a side of toasted garlic bread.
6 servings.