This week we’re going to the Cheesecake Factory and we’re making Jambalaya Shrimp & Chicken Pasta. Although the restaurant is known for their cheesecakes, this spicy pasta dish is one of their best-sellers! And, it’s obvious why – it is spicy but not overpowering & it is saucy but not soupy! And, it has the perfect combination of pasta to shrimp to chicken.
What’s the hold up? Let’s get cooking!

Before you start,, make this Cajun spice blend:
Garlic Powder 2.5 tsp
Smoked Paprika 2 tsp
Crushed Black Pepper 1.5 tsp
Onion Powder 2 tsp
Cayenne 2 tsp
Dried Oregano 1 tsp
Dried Thyme 1 tsp
Red Pepper Flakes 1.5 tsp
Salt 1 tsp
Combine the spices in a bowl and store leftovers in a dry container.

Ingredients for 4 regular sized portions:
1. Olive oil – 4 oz
2. Chicken Breast, 1 inch slices – 6-8oz
3. Shrimp, shell off & cleaned – 6 oz Need help with cleaning shrimp? Watch this:
4. Cajun Spice blend we just made: 2.5 Tbs & more for garnish
5. Bell Peppers, assorted colors: 8 oz
6. Red Onions: 4 oz
7. Canned & diced tomatoes: 4 oz
8. Tomato Paste: 2 tbsp
9. Chicken plus seafood stock : 5 oz each, total 10oz
10. Garlic, minced: 1 tbsp
11. Pasta, linguine: 12 oz
12. Flat leaf parsley, for garnish: about a 3 tsp
13. Salt: to taste

KITCHEN TOOLS:
Ninja 400-Watt Food Processor:
Bamboo Cutting Board:
Skillet:

Shot on and with,
CAMERA & EQUIPMENTS:
Blackmagic Design Pocket 6k:
Sigma 18-35mm:
Canon EF 70-200mm:
Canon EF 50mm:

CHAPTERS
0:00 – Intro
0:25 – Ingredients for Chicken and Shrimp prep/cooking
1:16 – Cooking Sauce & pasta
3:20 – Plating

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