½ tsp cayenne pepper
1½ tsp salt
½ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
2 boneless, skinless chicken breasts (halved)
½ lb large shrimp (peeled and deveined)
5 qts water
12oz fettucine or linguine
2 Tbsp olive oil
2 medium chopped tomatoes
1 sliced green pepper
1 sliced yellow pepper
1 sliced red pepper
1 medium onion, sliced
1½ cups chicken stock
1 Tbsp cornstarch
2 tsp fresh parsley, chopped
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 into bite-sized pieces
Use about ⅓ of seasoning blend to coat chicken pieces
In another bowl, sprinkle ⅓ over the shrimp
Start cooking your pasta
While pasta is cooking, heat 1Tbsp olive oil over high heat
When the oil is hot, sauté chicken until it browns
Add shrimp to the pan, cook another 2 minutes, stirring occasionally
Pour the chicken and shrimp onto a platter, do NOT rinse the pan
Put the pan back over high heat, add 1 Tbsp olive oil
Add tomatoes, onion, and peppers to the oil
Sprinkle the remaining seasoning over the vegetables
Saute for 10 minutes or until the vegetables being to brown or blacken
Add chicken and shrimp to the vegetables, and pour in ¾ cup of stock into the pan
Cook over high heat until stock is reduced
Add remaining ¾ cup stock to pan, stirring constantly, scraping the blackened seasonings from the bottom
Reduce heat to low
Combine corn starch with a small amount of water, add to the pan and simmer over low heat until the sauce thickens
When pasta is done, drain it and spoon half onto a plate
Spoon half the jambalaya over the pasta
Sprinkle the parsley over the top
Repeat for second serving
Makes 2 servings
