Cajun Jambalaya Pasta Cheesecake Factory Copycat — More spice, more seafood, and I also knew I needed to add smokey Andouille sausage.
Ingredients
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- 1 lb. andouille sausage, or smoked sausage, sliced
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- 1 lb. chicken breast, boneless, skinless, cut into 2? chunks
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- 1 lb jumbo shrimp, peeled, deveined
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- 2 cups red salsa
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- 1 6oz. can hot tomato sauce
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- 32 oz. chicken broth, organic, low sodium
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- 1 lb linguine pasta, cooked according to package directions
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- 1 bell pepper, diced
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- 1 white onion, diced
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- 3 stalks celery, diced
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- 4 cloves garlic, minced
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- 1/4 cup Italian parsley, chopped
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- 1/2 bunch of green onions
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- 1 bay leaf
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- 4 tablespoon butter, unsalted
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- 4 tablespoon extra virgin olive oil
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- 1 tablespoon creole seasoning
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- 1 tablespoon garlic powder
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- 1 tablespoon onion powder
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- 2 teaspoon black pepper
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- 1 teaspoon paprika
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- pinch of cayenne pepper
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- garlic bread
Instructions
- Mix seasoning blend and set aside.
- Slice sausage and set aside. Rinse, pat dry chicken, dice into 2 inch chunks, place in a medium bowl.
- Season chicken with 1 tablespoonful of seasoning blend, mix well and set aside.
- In a large pot add butter and olive oil over medium heat.
- Add sausage and brown for 5 minutes. Add chicken and brown for 10 minutes more.
- Add all the vegetables to the pot, except garlic and season with half the seasoning blend.
- Cook for about 10 minutes. Add garlic and cook 1 minute more.
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- Visit Cajun Jambalaya Pasta Cheesecake Factory Copycat for full instructions
Originally posted 2019-01-29 21:35:21.
Originally posted 2019-01-29 21:35:21.
