HOME > Chowhound > Home Cooking >
What are you cooking today? Tell us about it

Jambalaya Fettuccine or Creole Fettuccine

LuluTheMagnificent Dec 21, 2012 12:04 PM

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

  1. mudcat Dec 22, 2012 08:49 AM

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

    2 Replies
    1. re: mudcat
      Uncle Bob Dec 22, 2012 09:13 AM

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

      1. re: mudcat
        LuluTheMagnificent Dec 24, 2012 07:14 AM

        Some recipes call it that. Sue me. :)

      2. Antilope Dec 21, 2012 01:22 PM

        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. re: Antilope
          LuluTheMagnificent Dec 21, 2012 08:04 PM

          Thank you for those.

        2. JungMann Dec 21, 2012 12:40 PM

          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
            charles_sills Dec 21, 2012 01:03 PM

            this sounds amazing!

            1. re: JungMann
              LuluTheMagnificent Dec 21, 2012 08:02 PM

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

              1. re: LuluTheMagnificent
                JungMann Dec 23, 2012 05:52 PM

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

            Show Hidden Posts