Cajun Pasta Jambalaya

Ingredients

• 1½ teaspoon Salt
• ½ teaspoon Paprika
• ½ teaspoon White pepper
• ½ teaspoon Cayenne pepper
• ¼ teaspoon Garlic powder
• ½ pound Shrimp (raw, peeled)
• 6 ounce Fettuccine (Plain)
• 6 ounce Fettucine (Spinach)
• 2 tablespoon Olive oil
• 2 medium Tomato (diced)
• 1 small Bell pepper (green, diced)
• 1 small Bell pepper (red, diced)
• 1 small Bell pepper (yellow, diced)
• 1 small Onion (diced)
• 1½ cup Chicken stock
• 1 tablespoon Cornstarch
• 2 tablespoon White wine

Instructions

1. Add the shrimp to the pan with the chicken and cook another 2 minutes, stirring occasionally to keep the shrimp from sticking.
2. When the chicken and shrimp have been seared, pour the contents of the pan onto a plate or into a bowl. Do not rinse the pan! Put the pan back over high heat and add the remaining tablespoon of oil to the pan.
3. Add the tomatoes, peppers and onions to the oil. 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.
4. Add the chicken and shrimp to the vegetables and pour 3/4 cup of the chicken stock in the pan. Cook over high heat until the stock has been reduced to just about nothing.
5. Add the remaining 3/4 cup of stock to the pan. The liquid should become dark as it deglazes the pan of the dark film left by the spices and cooking food.
6. Stir constantly, scraping the blackened stuff on the bottom of the pan.
7. Reduce the broth a bit more, then turn the heat down to low.
8. Combine the cornstarch with the wine in a small bowl. Stir until it is dissolved.
9. Add this to the pan and simmer over low heat until the sauce thickens slightly.
10. When the pasta is done, drain it and spoon it onto 4 plates.
11. Spoon the jambalaya over the pasta.
12. Sprinkle half the parsley over the top.