Cajun Jambalaya Pasta
List of Ingredients
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
2 boneless, skinless, chicken breast -- halved
1/2 pound large shrimp -- peeled and deveined
5 quarts water
6 ounces plain fettuccine
6 ounces spinach fettuccine
2 tablespoons olive oil
2 medium tomatoes -- chopped
1 small green bell pepper -- sliced
1 small red bell pepper -- sliced
1 small yellow bell pepper -- sliced
1 small medium onion -- sliced
1 1/2 cups chicken stock
1 tablespoon cornstarch
2 tablespoons white wine
2 teaspoons chopped fresh parsley
1/4 teaspoon onion powder
Recipe
Make a cajun seasoning blend by combining the white pepper, cayenne pepper,
paprika, garlic powder, and onion powder in a small bowl. Cut the chicken
breasts into bite-size pieces. Use about one- third of the seasoning blend
to coat the chicken pieces. In another bowl, sprinkle another one-third of
the spice blend over the shrimp. Start your pasta cooking by bringing 5
quarts of water to a boil over high heat. Add both fettuccine to the hot
water, reduce the heat to medium, and simmer for 12 to 14 minutes or until
the pasta is tender. While the pasta cooks, heat 1 Tablespoon 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 per side or until the
surface of the chicken starts to turn brown. Add the shrimp to the pan with
the chicken and cook another 2 minutes, stirring occasionally to keep the
shrimp from sticking.
When the chicken and shrimp have been seared, pour the contents of the pan
onto a plate or into a bowl. Do not rinse the pan! Put the pan back over
high heat and add the remaining tablespoon of oil to the pan. Add the
tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the
remaining spice blend and saute' for about 10 minutes or until the
vegetables begin to turn dark brown or black. Add the chicken and shrimp to
the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over
high heat until the stock has been reduced to just about nothing. Add the
remaining 3/4 cup of stock to the pan. The liquid should become dark as it
deglazes the pan of the dark film left by the spices and cooking
food. Stir constantly, scraping the blackened stuff on the bottom of the
pan. Reduce the broth a bit more, then turn the heat down to low. Combine
the arrowroot with the wine in a small bowl. Stir until it is
dissolved. Add this to the pan and simmer over low heat until the sauce
thickens slightly. When the pasta is done, drain it and spoon half onto a
plate. Spoon half of the jambalaya over the pasta. Sprinkle half the
parsley over the top. Repeat for the second serving.
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