Jambalaya Fettuccine Recipe

Jambalaya Fettuccine RecipeFrom Peggy Trowbridge Filippone  , Your Guide to Home Cooking . FREE Newsletter. Sign Up Now!  Classic jambalaya ingredients, chicken , shrimp  and sausage , come together over fettuccine pasta . This version is only mildly spicy. If you like it hot, increase the cayenne pepper or add hot sauce to taste. Feel free to substitute rice  for the pasta.INGREDIENTS: [jambalaya fettuccine recipe cajun creole pasta shrimp sausage chicken receipt] Jambalaya Fettuccine Recipe� 2007 Peggy Trowbridge Filippone * 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 * 2 Tablespoons olive oil * 1/2 pound smoked kielbasa, 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 * 4 cloves garlic, finely chopped * 1-1/2 cups chicken broth, divided * 1/4 cup white wine PREPARATION:Whisk together the salt , cayenne, paprika  , garlic  powder, and onion powder.

Sprinkle chicken  cubes with 1/3 of the seasoning mix and toss to coat. In a separate bowl, do the same with the shrimp  using another 1/3 of the seasoning. Begin cooking the pasta .

Place a large, deep, heavy skillet over medium-high heat. When hot, add 1 tablespoon of the olive oil  and swirl to coat the pan. Quickly sear chicken  on two sides, about 3 minutes, then add shrimp <http://homecooking.about.com/od/seafood/a/shrimp.htm> and brown each side 30 seconds. Remove to a bowl.

Add remaining 1 tablespoon olive oil <http://homecooking.about.com/library/weekly/aa042897.htm> to the pan and toss in the kielbasa sausage <http://homecooking.about.com/library/weekly/aa030298.htm>, tomatoes <http://homecooking.about.com/od/foodstorage/a/tomatostorage.htm>, bell pepper, and onion <http://homecooking.about.com/od/foodstorage/a/swonionstorage.htm>. Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables <http://homecooking.about.com/od/howtocookvegetables/Vegetable_Recipes_a nd_Cooking_Information.htm> are browned and softened. Add half of the chicken <http://homecooking.about.com/library/archive/blchicken.htm> stock and continue cooking over high heat until most of the stock has evaporated.

Add garlic <http://homecooking.about.com/od/howtocookvegetables/a/garliccooktips.ht m> and wine <http://homecooking.about.com/library/archive/blwineindex.htm> , stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken <http://homecooking.about.com/library/archive/blchicken.htm> and shrimp <http://homecooking.about.com/od/seafood/a/shrimp.htm>. Stir, scraping up and browned bits from the bottom, and simmer another 3 minutes until slightly reduced.

Serve the jambalaya over the cooked fettuccine.

Yield: 6 to 8 servings

Jambalaya Fettuccine Recipe Photo � 2007 Peggy Trowbridge Filippone, licensed to About.com, Inc.

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