The Cheesecake Factory Cajun Jambalaya

By NicoleS

Shrimp and chicken sauteed with onions, peppers and tomatoes in a very spicy cajun sauce.

Ingredients

• Cajun Seasoning Blend:
• 1/2 tsp. black pepper
• 1/4 tsp. cayenne pepper
• 1 1/2 tsp. salt
• 1/2 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 2 skinless, boneless chicken breast halves
• 1/2 pound large shrimp, peeled and deveined
• Sauce:
• 2 medium tomatoes, chopped
• 1 small green bell pepper, sliced
• 1 small red bell pepper, sliced
• 1 small yellow bell pepper, sliced
• 1 small white onion, sliced
• 1 1/2 cups chicken stock
• 1 Tbsp. cornstarch
• 2 Tbsp. white wine
• 2 tsp. chopped fresh parsley
• Rice or pasta, to serve over

Details

Servings 2

Preparation

Step 1

Make Cajun seasoning blend by combining the white pepper, cayenne pepper, salt, paprika, garlic powder, and onion powder in a small bowl.

Cut the chicken breasts into bite-size pieces. Use about 1/3 of the seasoning blend to coat the chicken pieces.

In another bowl, sprinkle another 1/3 of the spice blend over the shrimp.

Heat 1 Tbsp. of the olive oil in a large frying pan over high heat. When the oil is hot, saute the chicken in the pan for about 2 minutes per side or until browned.

Add the shrimp to the pan and cook for another 2 minutes, stirring occasionally. Set chicken and shrimp aside in a bowl.

Using the same pan, add the remaining 1 Tbsp. of oil to the pan. Add the tomatoes, peppers, and onion to the oil. Sprinkle the veggies with the remaining spice blend and saute for about 10 minutes or until they begin to turn dark around the edges.

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 all the stock has nearly been reduced. Add the remaining 3/4 cup of the stock to the pan. The liquid should become dark as it deglazes the pan fomr the dark film left by the spices and cooked food. Stir constantly, scraping the browned bits. Reduce the broth a bit more, then turn the heat down to low.

Combine the cornstarch with the wine in a small bowl. Stir until it is dissolved. Add this to the pan and simmer over low heat until the sauce thickens slightly.

Serve over rice or pasta, sprinkle parsley over the top.