California Pizza Kitchen Jambalaya Recipe
California Pizza Kitchen's Jambalaya brings serious energy to the table with bold Cajun seasoning, tender chicken, shrimp, and andouille sausage!I always use fire-roasted tomatoes because they add just the right amount of smoky depth without overpowering the other ingredients.A good jambalaya should have a balance of heat and warmth, and the key is using smoked paprika along with cayenne.Cooking the rice separately keeps it from getting too soft, which is exactly how CPK keeps the texture just right.If you’re using shrimp, add it at the very end so it stays juicy and doesn’t turn rubbery.A little fresh parsley on top gives the whole dish a bright, fresh lift right before serving.
Ingredients
- 8 oz. Fettuccine
- 1 lb. Chicken Breast cut into strips
- 1/2 lb. Andouille Sausage sliced
- 1/2 lb. Shrimp peeled
- 3 tbsp Olive Oil
- 1 Red Bell Pepper sliced
- 2 tbsp Butter
- 1 tbsp Minced Garlic
- 2 1/2 cups Chicken Stock
- 1 tsp White Pepper
- 1 tsp Cayenne Pepper
- 1 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
Instructions
- Boil a large pot of salted water.
- Cook the fettuccine until al dente, then drain and set aside.
- Combine white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl to make the Cajun seasoning.
- Heat olive oil in a large skillet over medium heat.
- Add chicken strips and cook until browned.
- Add sausage and shrimp, and stir until shrimp becomes pink.
- Add the red bell pepper and minced garlic to the skillet.
- Cook the vegetables until they become tender.
- Pour in chicken stock and bring the mixture to a simmer.
- Stir in the cooked fettuccine, and let everything heat through for a few minutes.
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