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Cooking Recipes
Princeton's Club

Jambalaya Fettuccine


1 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
3 boneless, skinless chicken breast halves (about 3/4 pound)
1/2 pound medium to large shrimp, peeled and deveined
1 box (12 ounces) spinach and plain fettuccine blend
2 Tbsp olive oil
1/2 pound smoked kielbasa, cut into small chunks
1 medium tomato, chopped
1 small bell pepper, sliced
1 small white onion, sliced in small pieces
1-1/2 cups chicken broth, divided
2 Tbsp white wine


Make a Cajun seasoning blend by combining the salt, white pepper, cayenne pepper, paprika, garlic powder and onion powder in a small bowl.

Cut the chicken breasts into bite-size pieces. Use about one-third seasoning blend to coat the chicken pieces. In another bowl, sprinkle another one-third of the spice blend over the shrimp. Start the pasta cooking according to package directions.

While the fettuccine cooks, heat 1 Tbsp of the olive oil in a large frying pan or skillet over high heat. When the oil is hot, sauté the chicken in the pan for about 2 minutes or until chicken starts to turn brown. Add the shrimp to the pan with the chicken and cook for another 2 minutes, stirring occasionally. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl (separate the chicken and shrimp as they will be added back to the pan at different stages).

Put the pan back over the high heat and add the remaining 1 Tbsp of oil to the pan. Add the kielbasa, tomato, pepper, and onion. Sprinkle on the remaining spice blend and sauté for about 5 minutes or until veggies begin to soften and turn dark brown.

Add the chicken back to the skillet and pour 3/4 cup of the chicken broth in the pan. Cook over high heat until the broth has been reduced to just about nothing. Add the remaining 3/4 cup of broth and shrimp to the pan, stirring constantly and scraping the blackened bits on the bottom of the pan. Reduce the broth a bit more, and then turn the heat down to low. Stir the wine into the pan and simmer over low heat for 2 more minutes.

Drain fettuccine and spoon onto plates. Top with Jambalaya.

Yield: 8 servings