"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Cajun Jambalya Pasta Recipe

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This recipe for Cajun Jambalya Pasta, by , is from The Kidd-Moore Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nyeasha Kidd

Category:
Category:

Ingredients:  
Ingredients:  
2 ounces olive oil
2 tablespoon Cajun spice mix
1 pound boneless, skinless chicken breasts, cut into small pieces
˝ pound 6 fettuccine pasta
˝ pound of spinach fettuccine
˝ cup clam juice
2 ounces green bell peppers, cut into thin strips
2 ounces red bell peppers, cut into thin strips
2 ounces yellow bell peppers, cut into thin strips
4 ounces red onions, cut into thin strips
˝ pound fresh medium shrimp, peeled, de-veined, tails removed
˝ cup diced tomatoes
1 tablespoon Blanched Garlic, minced
1 tablespoon of Chopped Parsley

Directions:
Directions:
Place the Olive Oil into a sauté pan. Add the seasoning into the pan and stir together with the melted butter. Add the chicken into the pan and continue to cook until the chicken is about half done.
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. 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.
Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cook through.
Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
CheeseCake Factory

 

 

 

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