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.

pasta_jambalaya_hi
Crisco®

Ingredients

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

Instructions

  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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