Pasta Jambalaya

  • Yield: 4 to 6 servings
  • Prep: 20 minutes
  • Cook: 15 minutes


1/4cup Crisco® Pure Canola Oil
2tablespoons 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
1/2pound cooked chicken, cut into 1/2-inch strips
12 large shrimp, uncooked, peeled and deveined
1/2pound andouille sausage (or other spicy smoked sausage), sliced into 1/4-inch slices
2tablespoons Cajun seasoning
1cup fresh spinach, stems removed
16 cherry tomatoes, cut in half
Salt and pepper
1pound 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.