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1
Make a cajun seasoning blend by combining the white pepper, cayenne pepper, paprika, garlic powder, and onion powder in a small bowl.
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2
Cut the chicken breasts into bite-size pieces.
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3
Use about one- third of the seasoning blend to coat the chicken pieces.
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4
In another bowl, sprinkle another one-third of the spice blend over the shrimp.
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5
Start your pasta cooking by bringing 5 quarts of water to a boil over high heat.
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6
Add both fettuccine to the hot water, reduce.
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7
the heat to medium, and simmer for 12 to 14 minutes or until the pasta is tender.
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8
While the pasta cooks, heat 1 Tablespoon of the olive oil in a large frying pan or skillet over high heat.
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9
When the oil is hot, saute' the chicken.
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10
in the pan for about 2 minutes per side or until the surface of the chicken starts to turn brown.
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11
Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.
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12
When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl.
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13
Do not rinse the pan!
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14
Put the pan back over high heat and add the remaining tablespoon of oil to the pan.
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15
Add the tomatoes, peppers and onions to the oil.
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16
Sprinkle the vegetables with the remaining spice blend and saute' for about 10 minutes or until the vegetables begin to turn dark brown or black.
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17
Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan.
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18
Cook over high heat until the stock has been reduced to just about nothing.
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19
Add the remaining 3/4 cup of stock to the pan.
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20
The liquid should become dark as it deglazes the pan of the dark film left by the.
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21
spices and cooking food.
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22
Stir constantly, scraping the blackened stuff on the bottom of the pan.
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23
Reduce the broth a bit more, then turn the heat down to low.
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24
Combine the arrowroot with the wine in a small bowl.
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25
Stir until it is dissolved.
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26
Add this to the pan and simmer over low heat until the sauce thickens slightly.
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27
When the pasta is done, drain it and spoon half onto a.
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28
plate.
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29
Spoon half of the jambalaya over the pasta.
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30
Sprinkle half the parsley over the top.
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31
Repeat for the second serving.
