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Dec 21, 2012 12:04 PM

Jambalaya Fettuccine or Creole Fettuccine

anyone have a good recipe or method? I want shrimp, sausage and chicken.

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  1. Brown your sausages in a pan and reserve. In the same pan, add fat and flour to make a medium roux to which you'll add add diced onions, celery, red and green bell peppers, garlic and your choice of seasoning. I'd use thyme, oregano, black pepper, white pepper, cayenne and bay, others would use Tony Cachere's. When the aromatics are softened, deglaze the pan with white wine, add chicken stock and either crushed tomatoes or cream along with the reserved sausages and shredded chicken. Simmer until thickened. Add your shrimp just before everything is cooked through. Season with Worcestershire sauce to taste. Toss with fettucine and serve with scallion greens.

    3 Replies
      1. re: JungMann

        Thank you. If I have raw cubed chicken do I brown it before the sausages?

        1. re: LuluTheMagnificent

          If they are large chunks, then brown away. Smaller cuts tend to overcook and I just simmer those.

      2. I haven't tried this, but it it suppose to be a Cheesecake Factory copycat recipe:

        Cajun Jambalaya Pasta .‎ Star-News - May 18, 2005

        New Orleans Pasta Jambalaya

        Mount Airy News - Jun 3, 1992

        Pasta Jambalaya

        The Nevada Daily Mail - Jul 9, 2003

        1 Reply
        1. What is Jambalaya Fettuccine? Jambalaya is made with rice not pasta.

          2 Replies
          1. re: mudcat

            I'm thinking they are talking about Pastalaya.... maybe?