Restaurant Style Fettuccine Jambalaya (BP copycat)
Have you ever had a dish at a restaurant that ends it for all other dishes? Jambalaya at Boston Pizza, a Canadian restaurant, did it for me. Before I tried their jambalaya, I would usually choose one of their pizzas or I’d make a meal out of one of their fun appetizers, but then I gave the jambalaya a try and I was done for. I have never eaten another dish there since. Being in the south, I have no BP to head to when my spicy noodle cravings hit, so I came up with my own version of Restaurant Style Fettuccine Jambalaya. And it does not disappoint.
This pasta dish is ridiculously good. If you like jambalaya, you’ll love this noodle version. I’ve been trying to figure out how to describe this, but I’m not sure I’ll be able to find the right words to tell you how good this really is. It’s one of those meals that is so packed full of flavours, each bite is a new experience but at the same time it’s a truly simple dish to put together.
The sauce is made with onions, peppers, canned tomatoes and a few spices. But when you put it all together and leave it to marry for a bit, it takes these average ingredients and turns them into an impressive meal. Trust me! And since we’re talking about trust, I should warn you this recipe does have a little bit of a kick to it. My kids both ate it and loved it, but we’ve never shied away from spice.
I know you’re busy and this pasta might seem a bit overwhelming for a weeknight, but there’s really not that much more time involved. Yes, we are cooking three types of meat, but that’s really all the extra work and it’s totally worth it! This dinner is full of spicy creole flavour, but you can always use a milder sausage to tone down the heat. The sauce comes together easily and the flavours are insane. Mix in the fettuccine and your taste buds will forever be indebted to you!
How to make Restaurant Style Fettuccine Jambalaya
Ok, are you ready for a restaurant-worthy meal that will impress all your friends and family? Good, let’s go! Just a quick note before we dive in. I’ve made this with both hot Italian sausage and andouille. Personally, I like Italian sausage best, but you can use whichever you prefer or something milder if you want to reduce some of the spice!
So, to start, cube the chicken and cook that in a large skillet with a bit of oil. Once the chicken is cooked, remove it from the pan and repeat with the sausage. In the same skillet saute all the onions and peppers until soft. Stir in the tomatoes, chicken stock and seasoning.
Add in the chicken and sausage and bring it all to a boil and then reduce and let it simmer for about 20 minutes. While that’s simmering start a pot of salted water and cook the fettuccine according to package directions. Also, clean and remove the tails from the shrimp. After it simmers for about 20 minutes, stir in the shrimp and let those simmer for another 10 minutes. Make sure the shrimp are pink and opaque. Drain the noodles, but DO NOT rinse. Toss these with the jambalaya until fully coated and garnish with green onions and a bit of parmesan.
Just writing this post, makes me want to go whip up a big bowl of this fettuccini jambalaya. If you’re an ex-pat living in the states with no BP and craving that delicious dish. I’ve got you covered! Seriously, it’ll be like you just sat down at your favourite booth. The game’s on the screen, drink in hand and the waiter has just delivered you the tastiest dish on the menu. What could be better than a little bit of home when you’re too far for the real thing?
If you love Restaurant Style Fettucini Jambalaya, check out these other delicious pasta recipes, I’m sure they’ll hit the spot:
If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!
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Restaurant Style Fettuccini Jambalaya
Restaurant Style Fettuccini Jambalaya is my favourite dish at our local pizza joint. It's spicy and hearty and downright delicious. Peppers, onions and tomatoes are seasoned and mixed with chicken, andouille sausage and shrimp and then tossed with fettuccini pasta to create the most delicious, comfort main dish. The leftovers are even better!
INGREDIENTS
- 1 lb. chicken, cut into bite sized pieces
- 1 lb. spicy Italian sausage, sliced
- 12 oz. jumbo shrimp, raw, peeled & deveined
- 1 tbsp olive oil
- 1 cup green pepper, diced
- 1 cup red pepper, diced
- 1/2 cup onion, diced
- 2 – 14.5 oz cans diced tomatoes with juice
- 2 cups chicken broth (I use 2 tsp of Better than Bouillon chicken base with 2 cups water)
- 1 tbsp Creole Seasoning, I use Tony Chachere's
- 1 lb fettuccine noodles
- 6 green onion stems, sliced
- 1 tbsp parsley, minced
- parmesan grated, optional
INSTRUCTIONS
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In a large skillet heat the olive oil over medium-high heat, cook the chicken stirring until cooked through, remove from pan.
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While the chicken is cooking, boil the fettuccine noodles in a large pot of salted water until cooked.
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In the same pan as the chicken, cook the sausage for 6-8 minutes, until cooked through and remove from the pan.
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Again, in the same pan, saute the onion and peppers. If there isn't enough oil leftover after the sausage has cooked, add another tablespoon of olive oil. Saute the vegetables for about 4-5 minutes. Add in the diced tomatoes, chicken broth and Creole seasoning. Stir in the chicken and sausage and bring to a boil.
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Reduce to a simmer and let simmer for about 20 minutes. Add in the shrimp and simmer for another 10 minutes or until the shrimp are pink and opaque.
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Drain the fettucini noodles and add to the jambalaya and toss to coat.
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Top with green onion, parsley, gently stir in. Garnish with parmesan, if you'd like. Serve immediately.
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