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  • Writer's pictureJazzmyne Buckels

Jambalaya Fettucine

Combining two of my favorite dishes - pasta and jambalaya, this recipe is sure to please even your pickiest eater. What's not to love about a dish with just the right amount of spice and cream to give this classic Louisiana dish a spin.


 

Ingredients

  • 2 boneless skinless chicken breasts, cooked and diced (you can substitute diced Rotisserie chicken breasts to save time)

  • 1 lb cooked, diced smoked sausage

  • 1.5 lbs extra large shrimp (cooked to your liking)

  • 1/2 tablespoon olive oil

  • 1/2 large yellow onion, diced

  • 1 Yellow, red or green bell pepper, diced

  • 1 tablespoon minced garlic

  • 1 can diced tomatoes, drained

  • 1 teaspoon garlic pepper

  • 1-2 teaspoons creole seasoning

  • 1/4 cup Chicken Stock

  • 2 1/2 cups Heavy Cream

  • 3/4 cup Grated Parmesan cheese

  • 1 lb fettucine, cooked according to package instruction

  • Green onions (optional)


Step 1: Prepare the Meat


  1. In a large non-stick or cast iron skillet, cook diced sausage until crisp. Remove with slotted spoon and set aside.

  2. Season the chicken breast as desired (I use garlic pepper, Kosher salt and Black pepper). Add olive oil to the pan with the sausage drippings. Cook the chicken until cooked through, about 8 minutes per side. (You can skip this step and substitute Rotisserie chicken or cook the chicken in an air fryer) . After rested, cut the chicken into 1/2 inch cubes and set aside.

  3. Add 2 tablespoons of butter to the pan and sauté shrimp seasoned with creole seasoning until pink and curled. Set aside.


Step 2: Make the Sauce


  1. After all the meat is removed from the pan, add 1 1/2 tablespoons of olive oil. Add chopped onions and bell pepper. Sauté the vegetables until soft, 1-2 minutes.

  2. Add garlic and cook for an additional minute. Add tomatoes and cook for 2 minutes more. Add seasonings and stir to fully coat all the vegetables.

  3. Add chicken stock and heavy cream, stir and reduce heat to medium low. Let sauce simmer until thickened, about 5-8 minutes. Reduce heat to low and stir in parmesan cheese. Let simmer for 1 minute more.


Step 2: Finish it Up


  1. Add all the meat to the sauce and stir to fully coat the meat in the sauce. Immediately add the cooked noodles to sauce and toss to combine.

  2. Serve with finely sliced green onion and enjoy!

 

To save time in preparation, all of the meat can be prepared a day ahead or you can take shortcuts from the store like Rotisserie chicken and pre-diced vegetables.


Not a fan of chicken or shrimp? You can omit either ingredient and it will still be just as good!


Any smoked sausage will work, you can even use Chicken andouille sausage if you are trying to avoid pork.


If you try this recipe, even with variations, come back and leave a comment and let me know how you family enjoyed it! This dish is one your family is sure to love!


In the words of beloved chef Justin Wilson - "I guarontee" you'll love it!

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