Cheesecake Factory Chef Shows You How To Have A Hot, Spicy Valentine's Dinner
LOS ANGELES (CBS) — Looking to have a spicy Valentine's Day dinner?
You won't find much more spicy than the Cheesecake Factory's signature Cajun Jambalaya Pasta!
Serve that, and you'll surely get hot and sweaty. And...isn't that the point?
Mike Turner, a chef at Cheesecake Factory, was an in-studio guest on the KCAL 9 News at Noon Friday.
He showed us how to whip up (we're excited already) the popular and delicious dish. (For the record, its shrimp and chicken, sauteed in tomato, onions and peppers in a very spicy Cajun sauce. Recipe below).
And, of course, Turner also brought some cheesecakes along for good measure. (Save us some of the Oreo!)
For more information about the Cheesecake Factory and the jambalaya, click on the following link: http://thecheesecakefactory.com/
Cajun Jambalaya Pasta
2 fz. Olive Oil
1 lb. Boneless/Skinless Chicken Breasts, cut into 1" pieces
2 Tbls. Cajun Spice Blend
4 oz. Red, Yellow, Green Peppers, cut into thin strips
4 oz. Red Onions, cut into thin strips
6 oz. Shrimp (shells, tails, and veins removed)
1 Tbl. Blanched Garlic, minced
2 tsps. Cajun Spice Blend
1/2 tsp. Kosher Salt
1/4 tsp. Ground Black Pepper
4 oz. Roma Tomatoes, diced 1" pieces
1-1/2 cups Spicy Chicken-Seafood Broth
1 Tbl. Chopped Parsley
1 lb. Linguini Pasta (fresh)
• Heat the olive oil in a large sauté pan. Place the chicken into a clean mixing bowl. Sprinkle the Cajun spice over the chicken and into the bowl. Gently toss the chicken until each piece is evenly coated with the spice.
• Add the chicken into the sauté pan and cook until it is about half done. Add the peppers, onions and shrimp into the pan. Cook until the shrimp are about half done. Add the garlic into the pan. Season all of the ingredients with kosher salt, ground black pepper, and a little more Cajun spice.
• Add the diced tomatoes and chicken-seafood broth into the sauté pan. Gently stir the ingredients together. Continue to cook until the chicken and shrimp are done, and the vegetables are tender.
• Drop the pasta into boiling salted water, and cook until "al dente."
• Place the pasta into serving bowls. Spoon the jambalaya over the pasta. Garnish with a sprinkle of freshly chopped parsley.
Makes: Two Portions
