Wednesday, October 23, 2013

Cajun Jambalaya Pasta

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If I would make a change to this recipe I think I would grill the shrimp and chicken. Otherwise it was an ok dish, but didn’t wow us at all. It also doesn’t look like something the Cheesecake Factory would serve, but it’s supposed to be a copy cat recipe.

Cajun Jambalaya Pasta

(Adapted from Cheesecake Factory at Home)


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4 oz butter

2 tsp Cajun spice mix

1 lb boneless, skinless chicken breasts, cut into small pieces

1 lb fresh linguini pasta

½ cup clam juice

2 oz green bell peppers, cut into thin strips

2 oz red bell peppers, cut into thin strips

2 oz yellow bell peppers, cut into thin strips

4 oz red onions, cut into thin strips

½ lb fresh medium shrimp, peeled, de-veined, tails removed

½ cup diced tomatoes


Place the butter into a sauté pan. Allow the butter to melt slightly. Add the seasoning into the pan and stir together with the melted butter.

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Add the chicken into the pan and continue to cook until the chicken is about half done.

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While the chicken is cooking, carefully place the pasta into boiling water and cook until al dente.


Pour the clam juice into the pan. Add the peppers and onions.

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Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.


Add the shrimp into the pan. Toss the ingredients together and continue to cook until the shrimp are almost done.

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Add the tomatoes into the pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.

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Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

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1 comment:

  1. I can see where grilling them would add a lot of color and flavor. That would make the dish have more pop I think.