Cajun Chicken and Sausage Jambalaya #onestopchop
I can’t do shellfish, so this is it!
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Ingredients
1 lb chicken thighs, cubed
13 oz. Cajun andouille sausage (can sub Turkey sausage)
1 1/2 cups med-long grain rice
2 celery stalks, diced
1 green pepper, diced
1 yellow onion, diced
4 cloves minced garlic
1 Tbsp tomato paste
1/2cup crushed or diced tomatoes
28 oz. Chicken broth
1 Tbsp avocado oil
2 Tbsp all purpose seasoning
2 tsp garlic and herb seasoning
2 tsp Cajun seasoning
Green onions for garnish
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Recreating Recipes Ep.9: Cheesecake Factory's Jambalaya Pasta- Cajun Shrimp & Chicken | Honest Cooks
This week we're going to the Cheesecake Factory and we're making Jambalaya Shrimp & Chicken Pasta. Although the restaurant is known for their cheesecakes, this spicy pasta dish is one of their best-sellers! And, it's obvious why - it is spicy but not overpowering & it is saucy but not soupy! And, it has the perfect combination of pasta to shrimp to chicken.
What's the hold up? Let's get cooking!
Before you start,, make this Cajun spice blend:
Garlic Powder 2.5 tsp
Smoked Paprika 2 tsp
Crushed Black Pepper 1.5 tsp
Onion Powder 2 tsp
Cayenne 2 tsp
Dried Oregano 1 tsp
Dried Thyme 1 tsp
Red Pepper Flakes 1.5 tsp
Salt 1 tsp
Combine the spices in a bowl and store leftovers in a dry container.
Ingredients for 4 regular sized portions:
1. Olive oil - 4 oz
2. Chicken Breast, 1 inch slices - 6-8oz
3. Shrimp, shell off & cleaned - 6 oz Need help with cleaning shrimp? Watch this:
4. Cajun Spice blend we just made: 2.5 Tbs & more for garnish
5. Bell Peppers, assorted colors: 8 oz
6. Red Onions: 4 oz
7. Canned & diced tomatoes: 4 oz
8. Tomato Paste: 2 tbsp
9. Chicken plus seafood stock : 5 oz each, total 10oz
10. Garlic, minced: 1 tbsp
11. Pasta, linguine: 12 oz
12. Flat leaf parsley, for garnish: about a 3 tsp
13. Salt: to taste
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CHAPTERS
0:00 - Intro
0:25 - Ingredients for Chicken and Shrimp prep/cooking
1:16 - Cooking Sauce & pasta
3:20 - Plating
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Cajun Jambalaya Pasta
Delicious fall recipe
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!!
How to make New Orleans Creole Jambalaya Pasta (Seafood Version)
New Orleans native Charlie Andrews demonstrates on how to make New Orleans Jambalaya Pasta. Jambalaya is a stew that originated in Louisiana. It consists of Vegetables, meat, seafood and seasonings mixed with rice. For this recipe we are using pasta instead of rice. This recipe serves 6 to 8 people, and it is absolutely delicious. Hope you all will give this Classic twist on Jambalaya a try.
Direct recipe link
Creole Seafood Jambalaya
Chicken and Sausage Jambalaya
To purchase Seasonings
Tony Chachere's Creole Seasoning
Chef Paul Prudhomme's Magic Seasonings
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Southern Comfort: Jambalaya Pasta Recipe
Southern Comfort: Jambalaya Pasta Recipe - If you're looking for a delicious and easy cajun jambalaya pasta recipe, then you're in the right place! This recipe is perfect for those who want a quick and easy dinner that they can enjoy without having to worry about too many complications.
With this jambalaya pasta recipe, you'll be able to enjoy wonderfully flavorsome seafood and savory seasonings in a simple and easy-to-follow recipe. This is the perfect recipe if you're looking for a quick and easy meal that you can enjoy without having to spend a lot of time preparing it.
Ingredients:
1 lb. Pasta Fettuccine
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 cloves Garlic minced
1 Bay Leaf
1 medium Tomato, diced
8 oz. Tomato Sauce
½ tsp. Red Pepper Flakes or Cayenne
½ cup Red Bell Peppers, diced
½ cup Green Bell Peppers, diced
1 tsp. Thyme
1 tsp. Oregano
1 cup Chicken Broth
Salt and Pepper, to taste if necessary
Parsley, for garnish
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