Pasta Jambalaya

  • 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.



1/4 cup Crisco® Pure Canola Oil
2 tablespoons butter
1/2 small red onion, sliced into 1/4-inch strips
2 cloves garlic, minced
1 red pepper, sliced into 1/4-inch strips
1 roasted red pepper, minced
1/2 pound cooked chicken, cut into 1/2-inch strips
12 large shrimp, uncooked, peeled and deveined
1/2 pound andouille sausage (or other spicy smoked sausage), sliced into 1/4-inch slices
2 tablespoons Cajun seasoning
1 cup fresh spinach, stems removed
16 cherry tomatoes, cut in half
Salt and pepper
1 pound fettuccine, cooked according to package direction and drained


  1. 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.
  2. 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.
  3. Add fettuccine and toss well. Pour onto warmed serving platter.

Recipe courtesy of Crisco Cooking Oils.



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