Jambalaya Fettuccine

1 tsp salt
1/4 tsp white pepper
1/4 tsp cayenne pepper
1/4 tsp paprika
1/8 tsp garlic powder
1/8 tsp onion powder
3 boneless, skinless chicken breast halves (about 3/4 pound)
1/2 pound medium to large shrimp, peeled and deveined
1 box (12 ounces) spinach or plain fettuccine
2 Tbsp olive oil
1/2 pound smoked kielbasa, cut into small chunks
1 medium tomato, chopped
1 small bell pepper, sliced
1 small white onion, sliced in small pieces
1-1/2 cups chicken broth, divided
2 Tbsp white wine



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

Cut the chicken breasts into bite-size pieces. 
Use about one-third seasoning blend to coat the chicken 
pieces. In another bowl, sprinkle another one-third of 
the spice blend over the shrimp. Start the pasta cooking 
according to package directions. 

While the fettuccine cooks, heat 1 Tbsp of the olive oil 
in a large frying pan or skillet over high heat. 
When the oil is hot, saute the chicken in the pan for about 
2 minutes or until chicken starts to turn brown. 
Add the shrimp to the pan with the chicken and cook for 
another 2 minutes, stirring occasionally. 

When the chicken and shrimp have been seared, pour the 
contents of the pan onto a plate or into a bowl 
(separate the chicken and shrimp as they will be added 
back to the pan at different stages). 

Put the pan back over the high heat and add the remaining 
1 Tbsp of oil to the pan. Add the kielbasa, tomato, pepper, 
and onion. Sprinkle on the remaining spice blend and saute 
for about 5 minutes or until veggies begin to soften and 
turn dark brown. 

Add the chicken back to the skillet and pour 3/4 cup of the 
chicken broth in the pan. Cook over high heat until the broth 
has been reduced to just about nothing. Add the remaining 3/4 
cup of broth and shrimp to the pan, stirring constantly and 
scraping the blackened bits on the bottom of the pan. 
Reduce the broth a bit more, then turn the heat down to low. 
Stir the wine into the pan and simmer over low heat for 
2 more minutes. 

Drain fettuccine and spoon onto plates. Top with Jambalaya. 

Yield: 8 servings