CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA RECIPE
Skip the delivery - Make this Straight-From-the-Restaurant Cheesecake Factory Cajun Jambalaya Pasta Recipe at home and, of course, your Cajun Jambalaya Pasta will taste like Cheesecake Factory's.
Provided by Mark
Categories Main Course
Time 1h
Number Of Ingredients 14
Steps:
- Prepare pasta according to package directions. Drain. Set aside.
- Heat olive oil in a large sauté pan.
- Place chicken into a clean mixing bowl. Sprinkle Cajun spice over chicken and into bowl. Gently toss chicken until each piece is evenly coated with spice.
- Add chicken to sauté pan. Cook until it is about 1/2 done.
- Add peppers, onions and shrimp into pan. Continue to cook until shrimp are about 1/2 done.
- Add garlic to pan. Season all of ingredients with kosher salt, ground black pepper and a little more Cajun spice.
- Add diced tomatoes and chicken-seafood broth into sauté pan. Gently stir ingredients together. Continue to cook until chicken and shrimp are done and vegetables are tender.
- Prepare pasta according to package directions. Drain.
- Place pasta into serving bowls. Spoon jambalaya over pasta. Garnish with a sprinkle of freshly chopped parsley.
THE CHEESECAKE FACTORY'S CAJUN JAMBALAYA PASTA
This spicy chicken and shrimp pasta has been on The Cheesecake Factory's menu for years! This version of the recipe simplifies it for the home cook by replacing the chain's house-made spiced butter with olive oil for a healthier take on the uber-popular dish. If you can't get your hands on fresh linguini, feel free to replace it with dry pasta.This recipe is courtesy of The Cheesecake Factory.
Categories Entrees
Time 29m59S
Yield 2
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saute pan.
- Place the chicken into a clean mixing bowl.
- Sprinkle 2 tablespoons of Cajun spice over the chicken and into the bowl.
- Gently toss the chicken until each piece is evenly coated with the spice.
- Add the chicken into the saute pan and cook until it is about half done.
- Add the peppers, onions and shrimp into the pan.
- Cook until the shrimp are about half done.
- Add the garlic into the pan.
- Season all of the ingredients with kosher salt, ground black pepper and the remaining 2 teaspoons of Cajun spice.
- Add the diced tomatoes and chicken-seafood broth into the sauté pan.
- Gently stir the ingredients together.
- Continue to cook until the chicken and shrimp are done and the vegetables are tender.
- Drop the pasta into boiling salted water and cook until al dente.
- Place the pasta into serving bowls.
- Spoon the jambalaya over the pasta.
- Garnish with a sprinkle of freshly chopped parsley.
CHEESECAKE FACTORY CAJUN JAMBALAYA PASTA
I love the Cheesecake factory, and this is one of my favorite recipes there. There is another recipe here for this, but it is not like the original and different than mine. I use Tony Chachere's Seasoning (green can) when making this dish. The amounts in the parenthesis are what I use in this recipe.
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Place the butter into a saute pan. Allow the butter to melt slightly.
- Add the seasoning into the pan, and stir together with the melted butter.
- Add the chicken into the pan, and continue to cook until the chicken is about half done.
- While the chicken is cooking, carefully place the pasta into boiling water, and cook until al dente.
- Pour the clam juice into the pan. Add the peppers and onions. Cook for another minute, making sure the vegetables are heated through and the chicken is almost done.
- Add the shrimp into the pan. Toss the ingredients together, and continue to cook until the shrimp are almost done.
- Add the tomatoes into then pan. Continue to cook mixture until both the shrimp and chicken are thoroughly cooked through.
- Place some pasta into each bowl. Spoon equal portions of the jambalaya mixture into each bowl over the pasta.
Nutrition Facts : Calories 741, Fat 29.4, SaturatedFat 15.7, Cholesterol 288.1, Sodium 798.2, Carbohydrate 71.9, Fiber 1.5, Sugar 3.8, Protein 46
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