My Cajun Jambalaya Pasta Cheesecake Factory Copycat recipe is a true PARTY in YOUR MOUTH!
Yes, I’ve eaten this dish numerous times at the Cheesecake Factory, and YES it’s delicious.
When my foodie friend Miss Lady asked me to recreate this recipe I knew I was about to take this dish to another level.
I wanted more spice, more seafood, and I also knew I needed to add smokey Andouille sausage.
First, start off with butter and olive oil and your going to brown the sausage in chicken breast in it.
Secondly, were going to add and saute the Cajun Holy Trinity of bell peppers, onions, and celery.
Don’t forget to add a little garlic.
Lastly, we add organic chicken broth, hot tomato sauce, and red salsa and allow our liquid gold to simmer for about 30 minutes.
While the liquid gold is simmering cook up a big batch of pasta in salted boiling water.
I used linguine but you can use whatever pasta you like.
I think penne would work well or rigatoni, something to hold even more sauce.
Don’t forget after 30 minutes of simmering to add our seasoned shrimp.
Please use BIG shrimp.
You already know I have issues with little shrimp.
Make sure to peel, devein, butterfly, and remove the tails off the shrimp.
I leave the tails for pictures but it gets in the way of eating, so remove them so you can really chow down.
You can either add the cooked pasta directly to the pot or top your pasta with the Jambalaya sauce.
Here’s what I do, I always take a little sauce, put it in a separate pot, add as much pasta as I eat at one time and mix it up.
Why, you ask?
Because I want to freeze the leftover sauce and I don’t want limp pasta if I freeze it.
You could also serve this over rice like we do in Louisiana.
- 1 lb. andouille sausage, or smoked sausage, sliced
- 1 lb. chicken breast, boneless, skinless, cut into 2? chunks
- 1 lb jumbo shrimp, peeled, deveined
- 2 cups red salsa
- 1 6oz. can hot tomato sauce
- 32 oz. chicken broth, organic, low sodium
- 1 lb linguine pasta, cooked according to package directions
- 1 bell pepper, diced
- 1 white onion, diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1/4 cup Italian parsley, chopped
- 1/2 bunch of green onions
- 1 bay leaf
- 4 tablespoon butter, unsalted
- 4 tablespoon extra virgin olive oil
- 1 tablespoon creole seasoning
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoon black pepper
- 1 teaspoon paprika
- pinch of cayenne pepper
- garlic bread
- Mix seasoning blend and set aside.
- Slice sausage and set aside. Rinse, pat dry chicken, dice into 2 inch chunks, place in a medium bowl.
- Season chicken with 1 tablespoonful of seasoning blend, mix well and set aside.
- In a large pot add butter and olive oil over medium heat.
- Add sausage and brown for 5 minutes. Add chicken and brown for 10 minutes more.
- Add all the vegetables to the pot, except garlic and season with half the seasoning blend.
- Cook for about 10 minutes. Add garlic and cook 1 minute more.
- Season shrimp with 1 tablespoon of seasoning blend and set aside.
- Add remaining seasoning blend to pot and mix well.
- Add broth, red salsa, and tomato sauce. Mix well. Bring mixture to a boil, stir, making sure to scrape the bottom of the pot.
- Reduce heat to simmer, cover pot and cook for 30 minutes. After 30 minutes, discard bay leaf, stir mixture, add shrimp, cover and cook about 10 minutes more.
- Cook pasta in a large pot of salted water according to package direction.
- Serve over pasta with a side of toasted garlic bread.
- Serving Size: 6