How To make Cajun Jambalaya Pasta
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 boneless, skinless, chicken breast
halved
1/2 pound large shrimp :
peeled and deveined
5 quarts water
6 ounces plain fettuccine
6 ounces spinach fettuccine
2 tablespoons olive oil
2 medium tomatoes chopped
1 small green bell pepper :
sliced
1 small red bell pepper sliced
1 small yellow bell pepper :
sliced
1 small medium onion -- sliced
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons white wine
2 teaspoons chopped fresh parsley
1/4 teaspoon onion powder
Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl. 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. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat. Add both fettuccine to the hot water, reduce the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender. While the pasta cooks, heat 1 Tablespoon of the 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 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 rinse the pan! Put the pan back over high heat and add the remaining tablespoon of oil to the pan. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the 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 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, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low. Combine the arrowroot 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. When the pasta is done, drain it and spoon half onto a plate. Spoon half of the jambalaya over the pasta. Sprinkle half the parsley over the top. Repeat for the second serving.
How To make Cajun Jambalaya Pasta's Videos
Jambalaya Pasta | Delish
Pasta night with some Louisiana flavor!
DIRECTIONS
1. Heat olive oil in a large skillet over medium heat. Add the onions and bell peppers and sauté until beginning to soften. Add the sausages and cook until browned all over. Stir in the garlic and cook until fragrant, about 30 seconds. Add the chicken and Cajun seasoning. Season everything with salt and pepper to taste. Cook, stirring often, until the chicken is cooked through.
2. Add the penne and stir until coated in the sausage and peppers, then pour over the diced tomatoes and chicken broth. Simmer until the pasta is al dente and almost all of the liquid is absorbed, about 20 minutes.
3. Stir in the heavy cream and cheddar. Garnish with parsley and serve.
INGREDIENTS
1 tbsp. extra-virgin olive oil
1 onion, chopped
2 bell peppers, chopped
2 andouille sausages, cut crosswise into 1 thick pieces
2 garlic cloves, minced
1 tsp. Cajun seasoning
2 skinless, boneless chicken breasts, chopped into 1 pieces
kosher salt
Freshly ground black pepper
10 oz. penne
4 c. chicken broth
1 (15-oz.) can diced tomatoes
1 c. shredded Cheddar
1/2 c. heavy cream
Fresh parsley, chopped (for garnish)
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CAJUN JAMBALAYA PASTA RECIPE
HOW TO MAKE | CAJUN JAMBALAYA PASTA RECIPE
Ingredients:
12-13oz andouille sausage (or any you like) cut into half inch slices
3 boneless skinless chicken thighs chopped into bite-sized pieces
1/2 lb fully cooked shrimp
3/4 cup chicken broth
1 cup diced stewed tomatoes
1 small onion (about 1/2 cup) sliced down (I prefer frozen)
1.5 cups bell peppers (you can use any color you like) sliced down (I prefer frozen)
3 tbs olive oil
1 box fettuccine
2tbs cajun seasoning
2 tbs dried parsley
2 tsp onion powder
3 tbs minced fresh garlic
Directions:
Cook pasta until al dente (do not over cook). Use 1/3 of all 4 seasonings on chicken thighs and marinade in the refrigerator for at least 30 min. Add tbs of olive oil to pan and cook veggies on medium high heat. Add 1/3 of all 4 seasonings once they begin to soften. Mix well and remove from pan and set aside. Add tbs olive oil to pan and cook sausage and chicken on medium high heat. Add 1/3 of all 4 seasonings to meat once it begins to brown. Mix well and when meat is cooked through add chicken broth and tomatoes. Bring to boil. Add cooked pasta and mix well until it soaks up the sauce and ingredients have been well incorporated. Add cooked shrimp. Add a sprinkle more cajun seasoning and parsley (optional). Incorporate shrimp well. Serve!
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Easy Creamy Jambalaya Pasta, Quick Recipe
#JAMBALAYA #SAUSAGE #CAJUN #CHICKEN #SHRIMP #SEAFOODBOIL #RECIPES #EASY #QUICK
Hey guys! Today's quick and easy recipe is brought to you via a collaboration with @BigBellyBob and @ulovechani7922. I will be making a delicious one-pot creamy jambalaya pasta! It's got all the flavors of a great Cajun jambalaya that will dance on your taste buds! So come join me as I make this scrumptious dish!
Check out: @ulovechani7922 or
Check out: @BigBellyBob
For the Cajun Seasonings I used, check out : @SimplySpicySpice or
INGREDIENTS:
2 Tbsp Vegetable Oil
1 pound boneless, skinless Chicken Breast, cut into cubes
2 tsp of your favorite Cajun Seasoning
1 12-ounce package Smoked Sausage, sliced
1/2 white Onion, diced
1 Red Bell Pepper, seeded and diced
1 Green Bell Pepper, seeded and diced
2 1/2 cups Chicken Broth
1 (14.5-ounce) can Diced Tomatoes, undrained
8-ounces Pasta
1/2 cup Heavy Whipping Cream
1 Tbsp Corn Starch
Instructions:
Heat the oil in large skillet over medium heat. Add the chicken and sprinkle with the Cajun seasoning. Add the sausage and cook, stirring occasionally, until the sausage has browned and the chicken is no longer pink on the outside. Use a slotted spoon to remove the meat to a bowl - leaving the grease in the pan. Set aside.
Add the onions and peppers and cook until soft - 3 to 5 minutes. Season with garlic/minced garlic. Add the chicken broth and canned tomatoes with the juice. Stir to combine. Break the pasta in half and add into the pan, pressing it into the liquid. Add the chicken and sausage back to the pan on top of the pasta. Cover and simmer for 5 minutes.
Uncover, stir, and replace the lid. Cook for an additional 8 to 10 minutes, or until the pasta is tender. In a small bowl, whisk the corn starch into the heavy cream. Pour it into the pasta and stir to combine. Simmer until the sauce thickens. Add additional Cajun seasoning to taste. Allow to rest for about 5 minutes before serving and ENJOY!!
CHEESECAKE FACTORY’S Cajun Jambalaya Pasta Recipe | Pastry & Soul
Hi friends! I decided to try out The Cheesecake Factory’s Cajun Jambalaya Pasta recipe since so had pretty much all the ingredients at home all ready. Have you tried out this recipe before?
#jambalaya #cheesecakefactory #cajun #cajunpasta
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Ingredients
2 fz. Olive Oil
1 lb. Boneless/Skinless Chicken Breasts, cut into 1 pieces
2 Tbls. Cajun Spice Blend
4 oz. Red, Yellow, Green Peppers, cut into thin strips
4 oz. Red Onions, cut into thin strips
6 oz. Shrimp (shells, tails, and veins removed)
1 Tbl. Blanched Garlic, minced
2 tsps. Cajun Spice Blend
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
4 oz. Roma Tomatoes, diced 1 pieces
1-1/2 cups Spicy Chicken-Seafood Broth
1 Tbl. Chopped Parsley
1 lb. Linguini Pasta (fresh)
Louisiana Pastalaya Recipe | Southern Cooking | Chef Alden B
Another family favorite! Creamy Pasta Recipe PASTALAYA #cooking
Today I am making pastalaya. Pastalaya is jambalaya style pasta. This creamy one-pot chicken pasta dish is a family favorite in my house. You can make this with just chicken for a great chicken recipe. I like adding sausage and shrimp when I have it. This is gonna be good!
Welcome to Simply Mamá Cooks YouTube Channel! I am a Mom to a blended Korean / Mexican American family that loves to share what I cook in my home. I am still learning and enjoying the process of making home-cooked food.
#simplymamacooks
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INGREDIENTS
6-quart pot
2 Tbsp cooking oil
1 lb boneless chicken thighs
12 oz Andouille sausage
8 oz extra large shrimp (optional)
1 small onion
1 small bell pepper
2 celery sticks
5 cloves of garlic
3/4 tsp to 1 tsp Creole seasoning (you can sub with Cajun seasoning)
1/2 tsp granulated onion powder
1/2 tsp granulated garlic powder
1/2 tsp smoked paprika
1 Tbsp tomato paste
1 dried bay leaf
5 cups low sodium chicken broth
1/2 cup heavy cream (optional)
garnish with fresh parsley
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