Cheesecake Factory Cajun Jambalaya Pasta
This spicy chicken and shrimp pasta has been on The Cheesecake Factory’s menu for years! Cajun Jambalaya pasta combines chicken, shrimp, and fresh veggies with a blend of spices and tender linguine. Enjoy some for dinner tonight.
Servings: 4
Ingredients
- 3 or 4 skinless boneless chicken breast halves
- 1 pound large shrimp peeled and deveined
- 5 quarts water
- 12 ounces Florentine Fettuccine
- 2 tablespoons olive oil
- 2 medium tomatoes chopped
- 1 small red bell pepper sliced
- 1 small yellow bell pepper sliced
- 1 small white onion sliced
- 1½ cups chicken stock
- 1 tablespoon arrowroot or cornstarch
- 2 tablespoons white wine
- 1 tablespoon chopped fresh parsley
For the Cajun seasoning blend:
- ½ teaspoon white pepper
- ½ teaspoon cayenne pepper
- 1½ teaspoons salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
Instructions
Make the cajun seasoning:
- Make a cajun seasoning blend by combining the white pepper, cayenne pepper, salt, paprika, garlic powder,and onion powder in a small bowl.
Prepare the chicken and shrimp:
- Cut the chicken breasts into bite-size pieces.
- Use about one-third of the seasoning blend to coat the chicken pieces.
- In another bowl, sprinkle another one-third of the spice blend over the shrimp.
Cook the pasta:
- Start your pasta cooking by brining 5 quarts of water to a boil over high heat.
- Add the fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until pasta is tender.
Brown the chicken and shrimp:
- While fettuccine cooks, heat 1 tablespoons olive oil in a large frying pan or skillet over high heat.
- When the oil is hot, saute the chicken in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
- Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally to keep the shrimp from sticking.
- When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rise the pan.
Cook the veggies:
- Put the pan back over the high heat and add the remaining tablespoon of oil to the pan.
- Add the tomatoes, peppers, and onion to the oil.
- Sprinkle the veggies with the remaining spice blend and saute for about 10 minutes or until the vegetables begin to turn dark brown or black.
Build the sauce:
- Add the chicken and shrimp to the vegetables and pour 3/4 cup of chicken stock in the pan.
- Cook over high heat until the stock has been reduced to just about nothing.
- Add the remaining 3/4 cup of the stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food. Stir constantly, craping the blackened stuff on the bottom of the pan.
Finish the sauce:
- Reduce the broth a bit more, then turn the heat down to low.
- Combine the arrow root with the wine in a small bowl. Stir until it is dissolved.
- Add this to the pan and simmer over low heat until the sauce thickens slightly.
Finish and serve:
- When the fettuccine is done, drain it and spoon half onto a plate.
- Spoon half of the jambalaya over the fettuccine.
- Sprinkle half of the parsley over the top.
- Repeat for the rest of the servings.
Notes
Try adding 1 andouille sausage, about ½ pound, sliced into rounds. Brown the sausage and set aside right before browning the chicken. Add the sausage back in along with the shrimp and chicken after cooking the peppers and onions.