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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!

Course Main Course
Cuisine American
Keyword Boston Pizza, jambalaya, sausage, shrimp
Prep Time 25 minutes
Cook Time 45 minutes
Servings 8 servings

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

  1. In a large skillet heat the olive oil over medium-high heat, cook the chicken stirring until cooked through, remove from pan.

  2. While the chicken is cooking, boil the fettuccine noodles in a large pot of salted water until cooked.

  3. In the same pan as the chicken, cook the sausage for 6-8 minutes, until cooked through and remove from the pan.

  4. 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.

  5. 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.

  6. Drain the fettucini noodles and add to the jambalaya and toss to coat.

  7. Top with green onion, parsley, gently stir in. Garnish with parmesan, if you'd like. Serve immediately.