courtesy The Cheesecake Factory
Serves: 4 people. Preparation time: 50 minutes.
- 1 lb. Boneless Chicken Breasts (Cut to 1 inch pieces)
- 2 T. + 1 t. Cajun Spices (Like Badia Louisiana Cajun Blend)
- 1 T. Vegetable Oil
- 8 oz. Bell Peppers* (Cut into ¼ inch strips)
- ½ Medium Red Onion (Cut into ¼ inch strips)
- 6 oz. Medium Raw Shrimp (Peeled, de-tailed and de-veined)
- 2 Cloves Garlic (Minced)
- 1 t. Salt
- ¼ t. Black Pepper
- 1½ lbs. Roma Tomatoes (Cut into ½ inch pieces)
- 1 C. Chicken Broth
- 1 (1 lb.) Package of Linguini Pasta (Pre-cooked and rinsed)
- Chopped Fresh Parsley
Combine the Chicken pieces and 2 T. of the Cajun Seasoning in a medium bowl and toss to coat. Heat the Oil in a large skillet over medium-high heat. Add the Seasoned Chicken and cook and stir for 3 minutes.
Add the Bell Peppers and Onion. Cook and stir for 3 minutes. Then add the Shrimp, Garlic, Salt, Pepper and 1 t. more of the Cajun Seasoning. Cook and stir for another minute.
Now stir in the Roma Tomatoes and Chicken Broth, bring to a boil. Reduce heat to medium-low and cook for about 3 minutes until the Shrimp are fully cooked changing to pink and opaque. Serve this over individual portions of the hot Pasta. Sprinkle with Fresh Parsley for garnish.
”Jambalaya” - This is a savory Creole rice-based dish developed in Louisiana and fuses African, Spanish and French influences. Jambalaya can contain Chicken, Ham, Shrimp, Crawfish or Andouille Sausage. The word suggests that the ingredients are "jumbled" or "mixed up" and it first appeared in the 1830s. "Jambon à la Yaya" in French, actually means "Ham with Rice". This Red Jambalaya version uses Pasta and Tomatoes instead of Rice.
