Classic jambalaya ingredients -- chicken, shrimp and sausage -- come together over fettuccine pasta for a new twist on this delicious Louisiana specialty.
Jambalaya has just about as many versions as it has cooks -- and that includes whether it is a Creole or Cajun jambalaya. Creole jambalaya has meat and the classic "trinity" of celery, bell peppers and onions, along with seafood, tomatoes, stock and rice. Cajun versions include smoked meat, along with the trinity, rice and stock. So this recipe combines aspects of both major types of jambalaya but leaves out the celery of the trinity.
This version is only mildly spicy. If you like it hot, increase the cayenne pepper or add Louisiana-style hot sauce to taste. Substitute rice for the pasta if you prefer.
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 3 boneless, skinless chicken breast halves (about 3/4 pound), cut into 1-inch cubes
- 1/2 pound medium
- shrimp, peeled and deveined
- 1/2 pound fettuccine pasta
- 2 tablespoons
- olive oil
- 1/2 pound smoked kielbasa
- sausage, sliced 1-inch thick, then each slice cut into fourths
- 1 medium
- tomato, diced
- 1 small bell pepper, sliced into 1/4-inch strips
- 1 small white onion, sliced into 1/4-inch strips
- 1 1/2 cups chicken broth, divided
- 4 cloves
- garlic, finely chopped
- 1/4 cup white wine
- Whisk together the salt, cayenne pepper, paprika, garlic powder and onion powder.
- Sprinkle the chicken cubes with about a third of the seasoning mix and toss to coat.
- In a separate bowl, do the same with the shrimp, using another third of the seasoning mix.
- Begin cooking the pasta.
- Place a large, deep, heavy skillet over medium-high heat.
- When the skillet is hot, add 1 tablespoon of the olive oil and swirl to coat the pan.
- Add the chicken to the skillet and quickly sear it on two sides, about 3 minutes, then add the shrimp and brown each side 30 seconds.
- Remove the chicken and shrimp to a bowl.
- Add the remaining 1 tablespoon of olive oil to the pan and toss in the kielbasa sausage, tomatoes, bell pepper and onion.
- Sprinkle the sausage and vegetables with the remaining third of the spice blend and cook over high heat until the vegetables are browned and softened.
- Add half of the chicken stock and continue cooking over high heat until most of the stock has evaporated.
- Add the garlic and wine, stirring for 2 minutes.
- Add the remaining chicken stock, along with the reserved chicken and shrimp.
- Stir, scraping up the browned bits from the bottom of the skillet, and simmer another 3 minutes or until the liquid is slightly reduced.
- Serve the jambalaya over the cooked fettuccine.
|Nutritional Guidelines (per serving)|
|Total Fat||16 g|
|Saturated Fat||4 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|