Name: Jambalaya Pasta
Yield: 3
Ingredients: 1 lb Fettuccine Pasta; 1 lb Chicken Breast, cut into pieces; ½ lb Shrimp, deveined; ½ lb Andouille Sausage, sliced into half inch thick pieces; 2 tbsp Creole Kick; 4 tbsp Olive Oil; ¾ cup Onion, diced; 3 Garlic Cloves; 1 Bay Leaf; 1 medium Tomato, diced; 8 oz Tomato Sauce; ½ tsp Red Pepper Flakes or Cayenne; ½ cup Red Bell Pepper, diced; ½ cup Green Bell Pepper, diced; 1 tsp Thyme; 1 tsp Oregano; 1 cup Chicken Broth; Salt and Pepper, to taste; Parsley for garnish

AuthoradminCategoryCajun/Creole

Yields3 Servings

1 lb Fettuccine Pasta

1 lb Chicken Breast, cut into pieces

½ lb Shrimp, deveined

½ lb Andouille Sausage, sliced into half inch thick pieces

2 tbsp Creole Kick

4 tbsp Olive Oil

¾ cup Onion, diced

3 Garlic Cloves

1 Bay Leaf

1 medium Tomato, diced

8 oz Tomato Sauce

½ tsp Red Pepper Flakes or Cayenne

½ cup Red Bell Pepper, diced

½ cup Green Bell Pepper, diced

1 tsp Thyme

1 tsp Oregano

1 cup Chicken Broth

Salt and Pepper, to taste

Parsley for garnish

Cook pasta until al dente, drain and set aside. Lightly season the chicken and shrimp (separately) with some creole kick seasoning.

Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside. Add the shrimp to the same pan and cook on both sides until they are opaque (about 3 minutes). Remove from heat and set aside.

Add andouille sausage and brown on both sides. Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.

Add the chicken, diced tomato, tomato sauce, red chili flakes (optional), thyme, oregano, creole kick, chicken broth, salt, and pepper. Bring to a boil, then stir in the shrimp and pasta. Garnish with parsley!

Ingredients