For those who are craving dishes from popular restaurants that have been closed during quarantine, this is the place to find some similar recipes to your favorite dishes. This column covers restaurants of different cuisines, ranging from California Pizza Kitchen to Genghis Khan Mongonalian Grill, and will help to ease any cravings.  

Originating from Louisiana, this jambalaya pasta dish gives off a spicy kick and is different from your typical spaghetti. After trying out this recipe, which I adapted from one I found on the Dinner then Dessert website, my family and I concluded that it is quite similar to the California Pizza Kitchen recipe.

 I was able to add more Cajun spice to give it a jolt of flavor. However, this recipe lacked the smoky aspect to the dish as my stove doesn’t have the heat needed to attain the same char. To replicate the smoky flavor, I added some paprika spice into the dish as I was coating the noodles with the sauce.  Here’s the full recipe:

CPK Jambalaya Pasta Copycat

Difficulty Level: intermediate 

Prep and Cook Time: 25 to 45 minutes 

Ingredients (4 servings): 

• 3 tbsp cajun spice
• 12-16 deveined shrimps 
• 1 red bell pepper diced 
• 1 jalapeno diced 
• 1 medium red onion thinly sliced
• 1 lb cooked linguine pasta
• 1 andouille sausage sliced 
• 1 ½ cup chicken stock
• 1-2 tbsp tomato sauce
• ½ tsp salt
• ¼ tsp ground black pepper
• 3 tbsp oil
• 3 cloves garlic minced
• 3 tbsp cooking oil

Note:

Before you start this recipe, I recommend you open the windows or turn on the fan because the scent of cajun spice can get intense.

1. Place all prepared ingredients except oil, pasta, chicken stock and tomato sauce into a large bowl. 
2. Toss the ingredients until they’re mixed well. I recommend wearing gloves for this but tongs work just as well.
3. In a large skillet, add the oil on high heat.
4. For around four to five minutes, lightly sear the ingredients until they are cooked. To see if the ingredients are cooked through, the vegetables should have a slight char and the shrimps should curl inwards and char at edges. Depending on the size of your pan, you might need to cook the ingredients in two batches.
5. After the ingredients are cooked through, add in the chicken stock and tomato sauce. 
6. Occasionally stir the sauce with tongs for one to two minutes. Add the pasta and using the tongs, coat the noodles with the sauce. I recommend using another utensil such as a wooden spoon or another tong to help coat the noodles better. 
7. Garnish the dish with parsley and red chili flakes, if desired, and voila you have a delicious meal to show off to your friends and family.