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 recipe / pastalaya
Jambalaya pasta recipe / pastalaya, this is a New Orleans Cajun dish mainly made with rice, however, it goes well with pasta.
Ingredients used:
1 1/2 pack Rotini pasta
2 Andouille sausage
1 pounds Shrimp
6 Chicken thighs (boneless)
Season to your preference with:
Tones Cajun seasoning
Tony’s creole seasoning
Onion powder
Paprika
Black pepper
Chopped garlic
Tomato sauce
1 Chopped tomatoes
1/4 Diced onions
2 Diced celery
Red and green bell peppers
2 bay leaves
Dried thyme
1 cup tomato sauce
Hot sauce (optional)
2 cups chicken broth
Add salt and seasoning to taste
add pasta and allow liquid to reduce
#jambalayapasta #pastalaya #jambalaya
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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Cajun Jambalaya Pasta Recipe
A quick and delicious one pot meal complete with cajun flavors, creole spices, shrimp, chicken and so much more! Find the full recipe at now! Made with Land O' Lakes #ad
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!
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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
Pasta Dinner Ideas
Creamy Cajun Chicken Pasta
Cooking Dinner for my family
One Pot Pasta Recipe
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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Chicken and Sausage Pastalaya | How To Make Jambalaya Pasta #onestopchop
Chicken and Sausage Pastalaya since all of Louisiana been on me about my past few recipes!
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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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