Cheesecake Factory’s Cajun Shrimp And Chicken Jambalaya Pasta
The dish is a spicy combination of stir-fried shrimp, chicken, peppers and onions jazzed up with Cajun seasoning and mixed with canned tomatoes for a dynamite sauce to top linguine. (You can also serve the sauce over hot cooked rice.)
2 tablespoons Olive oil
3/4 pound peeled, deveined, uncooked shrimp, tails removed
Seasoned salt
1/2 to 1 teaspoon Cajun seasoning
4 medium boneless chicken breast halves, cut into long thin strips
1 EACH medium red, yellow and green bell pepper, cut into julienne strips
1 medium red onion, halved lengthwise and then cut into thin, long slices
1 small brown onion, cut into thin julienne strips
1 large clove garlic, minced
1 can (14 1/2 ounces) peeled, diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 package (9 ounces) fresh linguine, cooked and drained (use spinach linguine, if desired)
In a large skillet or wok, heat 2 tablespoons olive oil over high heat until hot. Add shrimp and sprinkle lightly with seasoned salt and 1/2 teaspoon Cajun seasoning. Stir-fry just until shrimp turns pink. Remove to a platter and set aside.
Add a little more olive oil to skillet, if needed, and add 1/2 of chicken strips. Season lightly with 1/4 to 1/2 teaspoon Cajun seasoning. Continue stir-frying over high heat until chicken is golden on all sides. Remove to platter with shrimp. Repeat with remaining chicken and more Cajun seasoning, adding more olive oil to skillet if necessary; remove to platter.
Add peppers, onions and garlic to same skillet and stir-fry a few minutes until crisp-tender. Add undrained tomatoes and cook over high heat 4 to 5 minutes until tomato liquid is reduced slightly. Return shrimp and chicken to skillet and stir in; adjust seasonings, adding more Cajun seasoning, if desired. Heat through, 1 to 2 minutes. Stir in minced parsley. Serve over hot linguine. Makes 3 to 4 servings.
Source: Restaurant Replicas column, Los Angeles Daily News, 1996