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Pasta Jambalaya: A Cajun-Italian Fusion Delight

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Pasta Jambalaya: A Cajun-Italian Fusion Delight

This hearty Pasta Jambalaya brings together the best of Cajun and Italian cuisines, combining succulent shrimp, chicken, and andouille sausage with perfectly cooked fettuccine in a flavorful, spice-infused sauce. It’s a one-skillet wonder that’s perfect for family dinners or entertaining guests.

Why You’ll Love This Recipe

  • Ready in under 30 minutes
  • Packed with protein from three different meats
  • Perfect blend of Cajun spices
  • One-pan meal for easy cleanup
  • Customizable heat level
  • Restaurant-quality results at home

Ingredients

For the Protein

  • 1 pound chicken breast, cut into 1-inch pieces
  • ½ pound shrimp, deveined
  • ½ pound andouille sausage, sliced into ½-inch thick pieces

For the Vegetables & Aromatics

  • ½ red bell pepper, diced
  • ½ green bell pepper, diced
  • ½ red onion, thinly diced
  • 3 cloves garlic, minced
  • 1 medium tomato, diced

For the Seasonings

  • 3 tablespoons Cajun spice blend
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon ground black pepper

Additional Ingredients

  • 3 tablespoons canola oil
  • 1 cup chicken broth
  • 1 pound fettuccine pasta, cooked but not rinsed
  • Parsley and extra minced bell peppers for garnish

Step-by-Step Instructions

Pasta Jambalaya: A Cajun-Italian Fusion Delight

1. Prepare the Protein and Vegetable Mix

Combine in a large bowl:

  • Chicken pieces
  • Shrimp
  • Sliced sausage
  • All vegetables
  • Cajun spices
  • Salt and pepper
    Toss well to ensure even coating.

2. Cook the Protein Mixture

  1. Heat canola oil in a large skillet over high heat
  2. Cook the mixture in two batches (4-5 minutes each)
  3. Ensure meat is cooked through and vegetables are tender

3. Create the Sauce

  1. Return all cooked ingredients to the pan
  2. Add diced tomatoes and chicken stock
  3. Simmer for 1-2 minutes to combine flavors

4. Combine with Pasta

  1. Add the cooked fettuccine to the pan
  2. Use tongs to coat pasta evenly with the sauce
  3. Garnish with fresh parsley and extra bell peppers

Pro Tips

  • Shrimp Timing: If you’re concerned about overcooking the shrimp, set them aside after seasoning and add them to the pan last
  • Pasta Cooking: Cook the pasta al dente as it will continue to cook slightly when combined with the hot sauce
  • Heat Level: Adjust the amount of Cajun seasoning to your preferred spice level
  • Vegetable Prep: Dice vegetables uniformly for even cooking

Nutritional Information

Per Serving:

  • Calories: 327 kcal
  • Protein: 31g
  • Fat: 20g
  • Carbohydrates: 2g
  • Saturated Fat: 4g
  • Cholesterol: 175mg
  • Sodium: 1023mg
  • Potassium: 510mg
  • Vitamins & Minerals:
  • Vitamin A: 385 IU
  • Vitamin C: 27.2mg
  • Calcium: 71mg
  • Iron: 1.7mg

Storage & Leftovers

  • Store in an airtight container in the refrigerator for up to 3 days
  • Reheat gently in a skillet with a splash of chicken broth to maintain moisture
  • Not recommended for freezing due to the pasta and shrimp

Recipe Variations

  • Substitute chicken with turkey for a lighter option
  • Use different pasta shapes like penne or rigatoni
  • Make it vegetarian by using plant-based sausage and increasing the vegetables
  • Add okra for authentic Cajun flavor
  • Spice it up with extra cayenne pepper or hot sauce

Serving Suggestions

  • Serve with crusty French bread
  • Pair with a simple green salad
  • Accompany with a chilled white wine or cold beer
  • Finish the meal with traditional bread pudding for dessert

Enjoy this delicious fusion of Cajun and Italian cuisines that brings the best of both worlds to your dinner table!

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