Ingredients

The following ingredients have 4 Servings
  • ½ pound fettuccine
  • 1 pound chicken thighs, (boneless and skinless (or breast))
  • ½ pound medium shrimp, (peeled and deveined)
  • ½ pound kielbasa, (sliced 1-inch thick)
  • 2 tablespoons olive or canola oil
  • 1 medium onion, (sliced)
  • 2 teaspoons garlic, (minced)
  • 2-3 medium tomatoes, (diced)
  • 1 tablespoon cornstarch
  • ½ teaspoon thyme
  • 1 teaspoon smoked paprika
  • 1 tablespoon Creole seasoning
  • 1 teaspoon Worcestershire sauce
  • 1 medium red bell pepper, (sliced (or you can use green bell pepper))
  • 1½-2 cups chicken broth
  • 2 tablespoons parsley, (chopped )

Instruction

  • Cook the fettuccine (or your preferred pasta) according to the package instructions.
  • Lightly season the chicken and shrimp with Creole spice. Heat oil over medium heat in a heavy-bottomed pan.
  • Sauté shrimp for 3-5 minutes, and set aside.
  • Then add chicken and sausage, and sauté until browned on both sides. Remove from the pan and set aside.
  • Add onions, tomatoes, garlic, and cornstarch. Stir for about a minute. Then add thyme, paprika, and Creole spice. Follow with bell peppers, chicken broth, sausage, chicken, and Worcestershire sauce.
  • Bring it to a boil, lower the heat, and simmer for 7-10 minutes.
  • While your jambalaya is simmering, cook your pasta according to the package instructions.
  • Toss the shrimp back into the stew and adjust for salt and thickness. Serve over the cooked pasta.