Cajun Jambalaya

• Meat

  • 1 lb Chicken thighs or breast, boneless skinless
  • 1 lb Keilbasa, smoked

• Seafood

  • 1/2 lb Shrimp, medium

• Produce

  • 2 tsp Garlic
  • 1 Onion, medium
  • 2 tbsp Parsley
  • 1 Red or green bell pepper, medium
  • 1/2 tsp Thyme
  • 2 Tomatoes, medium

• Canned Goods

  • 1 1/2 cups Chicken broth

• Condiments

  • 1 tsp Worchester sauce

• Pasta & Grains

  • 1/2 lb Fettuccine pasta

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 tbsp Creole spice
  • 1 tsp Paprika, smoked

• Oils & Vinegars

  • 2 tbsp Olive oil or canola oil

Found on africanbites.com

Description

Ingredients

• ½ pound fettuccine pasta(b
• 1 pound boneless, skinless chicken thighs or breast
• ½ pound medium shrimp, peeled and deveined
• ½ pound smoked kielbasa sausage, sliced 1-inch thick
• 2 Tablespoons olive oil or canola oil
• ½ pound smoked kielbasa sausage, sliced 1-inch thick, then each slice cut into fourths
• 1 medium onion sliced
• 2 teaspoon minced garlic
• 2-3 medium tomatoes, diced
• 1 tablespoon cornstarch
• ½ teaspoon thyme
• 1 teaspoon smoked paprika
• 1 tablespoon creole spice
• 1 teaspoon Worchester sauce
• 1 medium red or green bell pepper sliced
• 1½ – 2 cups chicken broth
• 2 tablespoon chopped parsley

Directions

• Lightly season the chicken and shrimp with creole spice. Heat oil over medium heat in a heavy bottomed Dutch.
• Sauté for about 3 -5 minutes shrimp set aside.
• Then add chicken and sausage sauté until browned on both sides and remove. Set aside
• Add onions, tomatoes, garlic, and cornstarch. Stir for about a minute. Then add thyme, paprika, creole spice, followed by bell peppers, chicken broth, sausage, chicken and Worchester sauce
• Bring it to a boil then simmer for about 7-10 minutes.
• Toss in shrimp adjust for salt and thickness. Serve over pasta or fettuccine