Spicy, savory, and deliciously straightforward, this chicken, shrimp, sausage, and vegetables smothered in flavorful spices makes an impressive meal. And you can whip it up in no time to deliver a restaurant-quality meal.
1mediumred bell pepper,sliced (or you can use green bell pepper)
1½-2cupschicken broth
2tablespoonsparsley,chopped
Instructions
Cook the fettuccine (or your preferred pasta) according to the package instructions.
Lightly season the chicken and shrimp with Creole spice. Heat oil over medium heat in a heavy-bottomed pan.
Sauté shrimp for 3-5 minutes, and set aside.
Then add chicken and sausage, and sauté until browned on both sides. Remove from the pan and set aside.
Add onions, tomatoes, garlic, and cornstarch. Stir for about a minute. Then add thyme, paprika, and Creole spice. Follow with bell peppers, chicken broth, sausage, chicken, and Worcestershire sauce.
Bring it to a boil, lower the heat, and simmer for 7-10 minutes.
While your jambalaya is simmering, cook your pasta according to the package instructions.
Toss the shrimp back into the stew and adjust for salt and thickness. Serve over the cooked pasta.
Notes
Devein the shrimp before cooking.
Slice the meat and veggies into uniform sizes for even cooking.
Add the cooked shrimp at the end as toppings to the pasta to avoid overcooking them.
Add the sauce to the pasta right when it's ready to serve, so the pasta doesn't get soggy.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.