Description
Discover how to make a delicious Jambalaya Alfredo, combining classic Cajun flavors with creamy Alfredo sauce. Perfect for a flavorful twist on a traditional favorite!
Ingredients
- 1 pound (454 g) boneless, skinless chicken breasts
- 6 tablespoon (90 ml) s avocado or canola oil, separated
- 3 1/2 teaspoon (18 ml) s Cajun seasoning, separated
- 3/4 pound (340 g) jumbo shrimp peeled and deveined
- 6 ounce (170 g) s beef sausage
- 1 green bell pepper seeded and diced
- 1 red bell pepper seeded and diced
- 1/2 yellow onion diced
- 2 cloves garlic minced
- 2 tablespoon (30 ml) s all-purpose flour
- 1 cup (240 ml) unsalted chicken broth
- 1 1/3 cup (320 ml) cream
- 1 tablespoon (15 ml) tomato paste
- 1 teaspoon (5 ml) hot sauce
- 1/2 teaspoon (3 ml) smoked paprika
- 1/4 teaspoon (1 ml) black pepper
- Generous pinch of Kosher salt
- 3/4 package (about 9 ounce (255 g) s) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions
Instructions
- Use a kitchen tool, like a mallet or rolling pin, to flatten the chicken breasts until they are evenly thick, but not more than ½ inch.
- Dry the chicken with a paper towel, then place it on your work area. Pour 1 tablespoon of oil over it and sprinkle with 1 ½ teaspoons of Cajun seasoning. Rub this mixture all over both sides of the chicken. Set it aside for later.
- Dry the shrimp using a paper towel and place them in a small bowl. Add 1 tablespoon of oil and sprinkle with 1 teaspoon of Cajun seasoning. Mix well and set aside.
- Preheat a large skillet or frying pan over medium-high heat.
- Cut the sausage into slices at a slight angle, about ¼ inch thick. Arrange in a single layer in the pan and cook for about 3 minutes. Turn them over and cook for an additional 2 minutes. Take the sausage out and place it on a plate nearby.
- Pour 1 tablespoon of oil into the pan and add the chicken. Cook each side for 3-4 minutes, or until it’s fully cooked. Remove from the pan and set aside.
- Add another tablespoon of oil to the pan and place the shrimp in a single layer. Cook for around 2 minutes, then flip and cook for 1 more minute, until opaque. Take the shrimp out and place them on a plate for later.
- Lower the heat to medium, pour the remaining 2 tablespoons of oil into the pan, and add the diced peppers and onion. Cook for 4-5 minutes, stirring frequently. Then, add the garlic and cook for an additional minute.
- While the vegetables are cooking, cut the chicken into strips about ½ inch wide.
- Sprinkle the flour over the softened vegetables and mix. Gradually add the chicken broth, stirring to ensure smoothness with each addition. Pour in the cream, tomato paste, hot sauce, 1 teaspoon of Cajun seasoning, paprika, black pepper, and a pinch of Kosher salt, then mix thoroughly.
- Adjust the heat to maintain a gentle simmer for 5 minutes, until the sauce slightly thickens.
- Incorporate the sausage, shrimp, and sliced chicken into the sauce, stirring everything together. Combine with the cooked pasta and serve.
Notes
- Pat chicken and shrimp dry for better spice adherence.nStir vegetables often to prevent garlic from burning.nAdd broth slowly to vegetables for a smooth sauce.
