| Subject: Steph's Jambayla Fettucine |
Author:
Terri
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Date Posted: 12/28/09 4:09pm
JAMBALAYA FETTUCINE
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This is a great Cajun delight, and a nice change from traditional jambalaya with rice.
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1 tsp. salt
1/4 tsp. white pepper
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/8 tsp. garlic powder
1/8 tsp. onion powder
3 boneless, skinless chicken breast halves (about 3/4 pound)
1/2 pound medium to large shrimp, peeled and deveined
1 box (12 ounces) spinach and plain fettucine blend
2 tbsp. olive oil
1/2 pound smoked kielbasa, cut into small chunks
1 medium tomato, chopped
1 small bell pepper, sliced
1 small white onion, sliced in small pieces
1-1/2 cups chicken broth, divided
2 tbsp. white wine
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1. Make a Cajun seasoning blend by combining the salt, white pepper, cayenne pepper, paprika, garlic powder and onion powder in a small bowl.
2. Cut the chicken breasts into bite-size pieces. Use about one-third seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
3. Start the pasta cooking according to package directions.
4. While the fettucine cooks, heat 1 tbsp. of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, saute' the chicken in the pan for about 2 minutes or until chicken starts to turn brown.
5. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl (separate the chicken and shrimp as they will be added back to the pan at different stages).
6. Put the pan back over the high heat and add the remaining 1 tbsp. of oil to the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the remaining spice blend and saute' for about 5 minutes or until veggies begin to soften and turn dark brown.
7. Add the chicken back to the skillet and pour 3/4 cup of the chicken broth in the pan. Cook over high heat until the broth has been reduced to just about nothing. Add the remaining 3/4 cup of broth and shrimp to the pan, stirring constantly and scraping the blackened bits on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
8. Stir the wine into the pan and simmer over low heat for 2 more minutes. Drain fettucine and spoon onto plates. Top with jambalaya. Yield: 4 servings.
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*Modified to our taste from Cajun Jambalaya Pasta in Todd Wilbur's Top Secret Restaurant Recipes book.
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Steph's Country Kitchen Goodness
www.stephskitchen.com
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