Printable Cheesecake Factory Cajun Jambalaya Pasta Recipe Card
Servings: 4
Ingredients
- 1 lb linguine pasta, fresh or dried
- 2 tbsp olive oil
- 1 lb boneless skinless chicken breasts, cut into thin strips
- ½ lb andouille sausage, sliced
- 1 lb raw shrimp, peeled and deveined, tails removed
- 2 tbsp Cajun seasoning
- 1 medium red onion, sliced
- ½ green pepper, sliced thin
- 3 cloves garlic, minced
- 1 cup Roma tomatoes, diced
- 1 cup chicken stock
- 1 tbsp fresh parsley, chopped, plus more for garnish
- salt and pepper, to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain, toss with a bit of olive oil, and set aside.
- Heat the 2 tbsp of olive oil in a large pan over medium-high heat. In a large bowl, toss the chicken, peppers, and onions with 1 tbsp of Cajun seasoning. Add to the pan along with the sausage and cook for about 3 minutes, until the chicken pieces are about halfway cooked.
- Season the shrimp with the remaining 1 tbsp of Cajun seasoning and add to the pan along with the minced garlic. Cook for about 2-3 minutes, or until the shrimp are no longer pink.
- Add the diced tomatoes and sauté for 1 minute.
- Add the chicken broth and use a wooden spoon to scrape the browned bits from the bottom of the pan. Reduce the heat to low and let the sauce simmer for a few minutes, allowing the flavors to meld.
- Add the cooked pasta to the pan and toss to coat with the sauce. Stir in 1 tablespoon of fresh chopped parsley. Cook for an additional 1-2 minutes until the pasta is heated through.
- Garnish with chopped parsley and serve, hot and fresh from the pan.
Notes
- For a creamy sauce, along with the chicken broth, add in 1/4 cup of heavy cream or 2 oz. of softened cream cheese and mix until well combined.