Description
Indulge in the delightful fusion of Cajun and Italian flavors with this creamy Jambalaya Alfredo recipe. A rich and satisfying dish featuring fettuccine pasta, andouille sausage, chicken, shrimp, and a luscious Parmesan cream sauce.
Ingredients
Fettuccine Pasta:
- 12 ounces fettuccine pasta
Meats:
- 2 tablespoons olive oil
- 1/2 pound andouille sausage, sliced
- 1/2 pound boneless skinless chicken breast, cut into bite-sized pieces
- 1/2 pound medium shrimp, peeled and deveined
Vegetables:
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
Seasoning and Sauce:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Cook Pasta: Boil fettuccine until al dente, then drain, reserving some pasta water.
- Cook Meats: Sauté sausage and chicken until browned; add shrimp and cook until pink. Set aside.
- Prepare Vegetables: Sauté onion, bell peppers, celery, and garlic until softened.
- Make Sauce: Season vegetables, add cream and butter, then Parmesan. Return meats to skillet.
- Combine: Toss in pasta, adjust consistency with pasta water. Season and garnish before serving.
Notes
- Enhance spice with hot sauce
- Reheat with a splash of milk to maintain sauce consistency
