We love The Cheesecake Factory! My husband’s most favorite dish is Cajun Jambalaya Pasta. Have you had it? Juicy chicken. Tender shrimp. Crisp vegetables. Slight spice from the seasoning. Is your mouth watering yet?!?! It’s really to die for.
I’ve tweaked and played around with this recipe for quite awhile and think I’ve finally nailed it! The Cheesecake Factory Jambalaya needs to watch out for this copycat. You won’t need to order it again when you can make this healthier, more delicious version at home.
Cajun Seasoning can sometimes be tricky to find. I have two brands that I love: McCormick and Tony Chachere’s. Don’t be afraid to buy large amounts because you’ll be making this dish often. Also, you can use Cajun Seasoning in scrambled eggs or for my Breakfast Quiches (warning: you’ll become totally addicted to them like many before you). Either way, Cajun Seasoning should be a stable in your spice drawer.
Without further ado, my friends, prepare to fall in love with this Cheesecake Factory Cajun Jambalaya Pasta.
Cajun Jambalaya Pasta
- 10 lean chicken tenders
- 1 lb raw uncooked shrimp peeled and de-veined
- 3 Tbs Cajun seasoning divided
- 4 Tbs Oil split into 2 Tbs
- 1 Tbs minced garlic
- 1 red bell pepper cut into thin strips
- 1 green bell pepper cut into thin strips
- 1 small sweet or red onion cut into thin strips
- 3 Roma tomatoes diced
- 2 Tbs dried or fresh chopped parsley
- 1 lb whole wheat linguini pasta even better if it's fresh pasta
- Olive oil cooking spray
Preheat oven to 375.
Lightly spray baking sheet with olive oil cooking spray. Place chicken tenders about 1 inch apart and lightly spray each with cooking spray. Sprinkle 1 Tbs Cajun seasoning evenly over chicken tenders. Bake for 20 to 25 minutes until chicken no longer pink.
Meanwhile, prepare pasta according to package directions.
In a medium size bowl, combine shrimp and 1 Tbs Cajun seasoning. Stir well until each piece is coated with spice. Set aside.
In a large saute pan, heat 2 Tbs oil over medium heat. Add garlic and saute for 1 to 2 minutes. Add bell peppers and onions. Saute vegetables until slight tender (about 2 to 3 minutes).
Add shrimp and tomatoes. Cook for additional 2 minutes just until shrimp turns pink. Be sure to only cook shrimp until it turns pink. Overcooking your shrimp leaves them chewy and tough. Remove from heat.
Once chicken tenders are baked, cut into 1 inch pieces and combine them with your shrimp mixture.
Drain pasta and rinse well. Return pasta back to pot. Mix pasta with remaining 2 Tbs olive oil, 1 Tbs Cajun seasoning, and parsley. Stir well.
Combine chicken/shrimp mixture with pasta. Garnish with additional parsley.
Serve immediately and enjoy!
This looks sooo good! Except… I don’t like bell peppers… like, at all. *sheepish* Can you tell me of other veggies that would add flavor and color to this dish? Thanks! 🙂
Oh, I love bell peppers! That’s okay though, S Khan. Let’s see… you could try zucchini, squash, green beans/snap peas, or even add more tomatoes. Let me know how it turns out!
Awesome! Thanks so much ^.^
I made it and we will be making it a lot now. It was pretty simple to make too.
Omfg, thank you very much for posting this! It is going to help when I get Egg Pasta online! Very Fab!
Thanks, Julius! It’s one of our favorites!