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 < m> 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 <> and brown each side 30 seconds. Remove to a bowl.

Add remaining 1 tablespoon olive oil <> to the pan and toss in the kielbasa sausage <> , tomatoes <> , bell pepper, and onion <> . Sprinkle with remaining 1/3 of the spice blend and cook over high heat until vegetables < nd_Cooking_Information.htm> are browned and softened. Add half of the chicken <> stock and continue cooking over high heat until most of the stock has evaporated.

Add garlic < m> and wine <> , stirring for 2 minutes. Add remaining chicken stock, along with the reserved chicken <> and shrimp <> . 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, Inc.

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