How To make Pasta Jambalaya
Ingredients
2
cup
chicken, diced
1/2
pound
tasso or smoked sausage, chopped
1/4
cup
green pepper, chopped
1/4
cup
red onion, chopped
2
each
garlic cloves, minced
1
creole seasoning
1/4
each
stick butter
1
provolone, grated
1
gouda, grated
1
pound
three-colored pasta, cooked
Directions:
Saute meats in oil. Add pepper, onion, garlic, seasoning and butter. Heat. Toss with pasta and serve with grated cheeses.
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Ingredients
2-3 boneless skinless chicken breasts
2 tsp garlic and herb seasoning
1 1/2 tsp Cajun seasoning
1 tsp smoked paprika
1/2 tsp salt and pepper
3 Tsp Avocado Oil, divided
1 box Penne Pasta
4 cloves minced garlic or garlic paste
3 Tbsp unsalted butter, divided
2 tsp tomato paste
1/2 cup chicken broth
2 cups heavy cream, more if you like extra sauce
1/2 cup freshly chopped parsley
3|4 cup freshly grated Parmesan cheese
Juice of 1/2 lemon
Green onion, sliced (for garnish)
Tomato, diced (for garnish)
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INGREDIENTS
1lb andouille sausage
1lb chicken thighs
1 red bell pepper, chopped
1 green bell pepper, chopped
3 stalks celery, chopped
1 medium yellow onion
1 tsp Cajun blackening seasoning
1 1/2 tsp Garlic and herb seasoning
1/2 tsp Cayenne
2 sprite thyme
2 bay leaves
Salt and pepper to taste
1 box penne pasta
1 tsp avocado oil
1 Tbsp tomato paste
1 15 oz can diced tomatoes
2 cups chicken or vegetable broth
1/2 cup heavy cream
Parsley or green onion for garnish
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How to make JAMBALAYA
JAMBALAYA
Spice mix:
* 1 tablespoon onion powder
* 1 tablespoon garlic powder
* 2 teaspoon salt
* 1tablespoon paprika
* 1 teaspoon cayenne pepper/chili pepper
Meats
* 2 chicken breasts (season with 1 teaspoon spice mix)
* ½ pounds shrimp (season with 1 teaspoon spice mix)
* 4 medium hot dogs or sausages(I used chicken hotdogs)
Veggies
* 1 small onions
* 3 garlic cloves
* 4 tomatoes
* 1 hot chili pepper
* 1 small red bell pepper
* 110g tomato paste
* 5 spring onions
* 3 ½ cup raw rice (long grain)
* 2 cups chicken stock
* 2 cups water
* 1 teaspoon salt
* ½ teaspoon thyme
* 1 tablespoon spice mix
* 1 chicken seasoning cube
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How to Make Creamy Jambalaya Pasta: A Delicious Recipe!
Discover the magic of Creamy Jambalaya Pasta with our step-by-step tutorial! ????✨
Indulge in the bold, spicy flavors of Creole cuisine combined with the comforting creaminess of Italian pasta. Our video takes you on a culinary journey, from perfectly sautéed vegetables and spicy andouille sausage to a velvety, luscious sauce that ties it all together.
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Jambalaya Pasta With Shrimps, Chicken, and Sausage
Ingredients:
1 pound (453.59g) pasta fettuccine
1 lb(453.59g) chicken breast cut into pieces
½ lb (226.8g) shrimp deveined
½ lb (226.8g) andouille sausage sliced into half-inch-thick pieces
2 tbsp (907.18g) cajun spice
4 tbsp olive oil
¾ cup (120g) onion diced
3 cloves garlic minced
1 bay leaf
1 medium tomato diced
8 ounces (226.8g) tomato sauce
½ tsp red pepper flakes or cayenne powder
½ cup (74.5g) red bell peppers diced
½ cup (74.5g) green bell peppers diced
1 tsp thyme
1 tsp oregano
1 cup (235g) chicken broth
Salt and pepper to taste if necessary
Parsley for garnish
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The Cheesecake Factory: Cajun Jambalaya Pasta
Learn how to make The Cheesecake Factory's Cajun Jambalaya Pasta at home!
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)
Instructions:
Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.
Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
Drop the pasta into boiling salted water, and cook until “al dente.”
Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.
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