Top Secret Recipes | Cheesecake Factory Cajun Jambalaya Pasta Recipe



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Cheesecake Factory Cajun Jambalaya Pasta Recipe
Cheesecake Factory Cajun Jambalaya Pasta
By Todd Wilbur

Recipe Type: Entree
Calories: 1147
Cook Time: 35 minutes
Recipe Rating: 4.8 (4 reviews)
 
Menu Description: "Our most popular dish! Shrimp and Chicken Sauteed with Onions, Peppers and Tomatoes in a Very Spicy Cajun Sauce. All on top of Fresh Fettuccine."

The Cheesecake Factory's founder, David Overton, says it was his unfamiliarity with the restaurant business that contributed to the company's success. In an interview with Nations Restaurant News David says, "We did not know anything about running restaurants. We just knew that people valued fresh foods. In some ways our naivete helped us because we didn't know what you are not supposed to do."
I think we all know it helps to serve good food and that's an area in which the Cheesecake Factory excels. The pastas and salads top the list of big sellers, but its the Cajun Jambalaya Pasta that holds the pole position, according to the menu description of this dish. Jambalaya is a spicy Creole dish that usually combines a variety of ingredients including tomatoes, onions, peppers, and some type of meat with rice. Rather than the traditional rice, the Cheesecake Factory has designed its version to include two types of fettuccine - an attractive mix of standard white noodles and spinach-flavored noodles.
This recipe makes 2 huge portions, like those served in the restaurant. Its actually enough food for a family of four.

Source: "Top Secret Restaurant Recipes" by Todd Wilbur.

1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper
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He Loves it
The Browns  
Submitted on: 03/20/14
I'm a vegetarian so I had to follow the recipe with out tasting it throughout the process. My husband loves this dish. He's happy he has more for lunch or dinner tomorrow.
OMG Delicious!
Lisa Lumpkin  
Submitted on: 01/31/14
I followed this recipe exactly as written, with the exception of no shrimp (don't like it) and made steamed rice instead of pasta. The flavors were amazing, especially the next day. This is spot on and the closest thing I've ever had to Cheesecake Factory's Gumbo. I made this along with Alton Brown's "Sweet Corn Bread Pudding" and it was so good. My family couldn't get enough. One piece of advice, do NOT omit the white wine ... it made such a huge difference in flavor
Vanessa  
Submitted on: 10/02/09
ABSOLUTELY INCREDIBLE!!! My family LOVES it! I'm not a shrimp lover even though I live in Mississippi so I use just the chicken but plan on making it with shrimp sometime for the seafood lovers in my family!
Lynne  
Submitted on: 07/17/09
I loved this dish, but my husband daughter considered it too spicy. I get to eat the leftovers, I guess. I used white grape juice instead of the wine.