Cheesecake Factory Cajun Jambalaya Pasta Recipe

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Cheesecake Factory Cajun Jambalaya Pasta
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  1. Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.
  2. Cut the chicken breasts into bite-size pieces.
  3. Use about one- third of the seasoning blend to coat the chicken pieces.
  4. In another bowl, sprinkle another one-third of the spice blend over the shrimp.
  5. Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.
  6. Add both fettuccine to the hot water, reduce.
  7. The heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
  8. While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.
  9. When the oil is hot, saute' the chicken.
  10. In the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
  11. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.
  12. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan!
  13. Put the pan back over high heat and add the remaining tablespoon of oil to the pan.
  14. Add the tomatoes, peppers and onions to the oil. Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.
  15. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.
  16. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the.
  17. Spices and cooking food.
  18. Stir constantly, scraping the blackened stuff on the bottom of the pan. Reduce the broth a bit more, then turn the heat down to low.
  19. Combine the arrowroot with the wine in a small bowl. Stir until it is dissolved.
  20. Add this to the pan and simmer over low heat until the sauce thickens slightly. When the pasta is done, drain it and spoon half onto a.
  21. Plate.
  22. Spoon half of the jambalaya over the pasta.
  23. Sprinkle half the parsley over the top.
  24. Repeat for the second serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 780.33 Kcal (3267 kJ)
Calories from fat 223.71 Kcal
% Daily Value*
Total Fat 24.86g 38%
Cholesterol 150.7mg 50%
Sodium 2091.36mg 87%
Potassium 784.99mg 17%
Total Carbs 96.29g 32%
Sugars 10.35g 41%
Dietary Fiber 6.13g 25%
Protein 43.79g 88%
Vitamin C 100.4mg 167%
Vitamin A 2.2mg 74%
Iron 40.6mg 226%
Calcium 186.7mg 19%
Amount Per 100 g
Calories 44.51 Kcal (186 kJ)
Calories from fat 12.76 Kcal
% Daily Value*
Total Fat 1.42g 38%
Cholesterol 8.6mg 50%
Sodium 119.3mg 87%
Potassium 44.78mg 17%
Total Carbs 5.49g 32%
Sugars 0.59g 41%
Dietary Fiber 0.35g 25%
Protein 2.5g 88%
Vitamin C 5.7mg 167%
Vitamin A 0.1mg 74%
Iron 2.3mg 226%
Calcium 10.7mg 19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.9
  • 20

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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