Jambalaya Pasta From True Midtown Kitchen

Jambalaya Pasta From True Midtown Kitchen

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Mobile, AL -

Jambalaya Pasta


1 pound dry fettuccine

3 tablespoons olive oil

1 pound peeled, de-veined large shrimp

2 tablespoons blackening seasoning

3/4 pound pulled chicken

3/4 pound andouille sausage, cut into 1/4 inch pieces

1 onion, roughly chopped

1 red bell pepper, roughly chopped

4 garlic cloves, minced

1 (14.5 ounce) San Marzano tomatoes

1/2 cup chicken stock

1/2 cup heavy cream

1/2 cup grated pecorino

cayenne pepper

hot sauce



Cook pasta al dente.

Saute sausage, onion, red bell pepper, and garlic.

Add tomatoes, chicken stock and cream. Reduce by 1/4.

Add cooked chicken.

Blacken shrimp

Add pasta to sauce.

Garnish with pecorino and parsley.







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