You are here: Home » Recipes » Pasta Jambalaya Pasta Jambalaya Recipe by Relish Yield 4 to 6 servings Prep 20 minutes Cook 15 minutes Chicken, shrimp, sausage, spinach and tomatoes are tossed with fettuccine in this new take on a Louisiana classic from Crisco Cooking Oils. Crisco® PrintEmail Ingredients 1/4 cup Crisco® Pure Canola Oil2 tablespoons butter1/2 small red onion, sliced into 1/4-inch strips2 cloves garlic, minced1 red pepper, sliced into 1/4-inch strips1 roasted red pepper, minced1/2 pound cooked chicken, cut into 1/2-inch strips12 large shrimp, uncooked, peeled and deveined1/2 pound andouille sausage (or other spicy smoked sausage), sliced into 1/4-inch slices2 tablespoons Cajun seasoning1 cup fresh spinach, stems removed16 cherry tomatoes, cut in half Salt and pepper1 pound fettuccine, cooked according to package direction and drained Instructions Heat oil and butter in large skillet. Add onion, garlic, red pepper and roasted red pepper. Cook and stir about 5 minutes or until garlic is fragrant but not brown. Add chicken, shrimp, sausage, seasoning, spinach and tomatoes. Cook and stir about 5 to 6 minutes or until heated thoroughly. Season to taste with salt and pepper. Add fettuccine and toss well. Pour onto warmed serving platter. Recipe courtesy of Crisco Cooking Oils.