Tony’s Take on Cajun Jambalaya Pasta at The Cheesecake Factory

Ingredients

• 1 lb fresh linguini pasta (or high-quality dried)
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 2 tbsp Cajun seasoning (divided)
• 1 red bell pepper, sliced into strips
• 1 green bell pepper, sliced into strips
• 1 yellow bell pepper, sliced into strips
• 1/2 red onion, sliced into strips
• 3 cloves garlic, minced
• 1 cup chicken stock
• 14 oz can crushed tomatoes
• 1/2 cup heavy cream
• 2 tbsp unsalted butter
• Fresh parsley, chopped (for garnish)
• Smokin' Chipotle Finishing Salt (for the final kick)

Instructions

1. Bring a large pot of salted water to a rolling boil. Cook the linguini according to package directions until al dente. Do not overcook it. Drain and set aside with a drizzle of oil to prevent sticking.
2. While the water heats, toss the chicken pieces and shrimp in a bowl with 1 tablespoon of the Cajun seasoning. Coat them evenly.
3. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken and sear until browned and cooked through, about 5-6 minutes. Remove and set aside. In the same pan, sear the shrimp quickly (1-2 minutes per side) until pink. Remove and set aside with the chicken.
4. In the same pan, add the sliced peppers and onions. Sauté for 3-4 minutes until they soften but still have a bite. Add the minced garlic and cook for another minute until fragrant. Do not burn the garlic.
5. Pour in the chicken stock to deglaze the pan, scraping up those flavorful browned bits from the bottom. Stir in the crushed tomatoes and the remaining 1 tablespoon of Cajun seasoning. Simmer for 5 minutes to thicken slightly.
6. Lower the heat to medium-low and stir in the heavy cream and butter. This binds the sauce and gives it that restaurant gloss.
7. Toss the cooked pasta, chicken, and shrimp back into the sauce. Stir gently to coat everything evenly and heat through for 1 minute.
8. Plate the pasta in wide bowls. Garnish generously with fresh parsley and a sprinkle of Smokin' Chipotle Finishing Salt for that extra layer of smoky heat. DUNZO!