RICHMOND, Va. (WTVR) –Local caterer Herman Baskerville whipped up his version of the New Orleans classic dish of Jambalaya featuring fettuccine, tasty shrimp, chicken, sausage all simmered in a chicken stock, tomato cream sauce.

‘Big Herm’s’ recipe is easy to make and downright delicious.


1 pound cooked fettuccine- according to package directions

3 tbsp. olive oil

Salt and pepper to taste

2 tbsp. lemon juice

1 tbsp. blackening spice

1 lb. peeled and deveined 16/20 shrimp

1 lb. roasted, boneless chicken thigh meat

1 lb. smoked sausage diced

1 ½ cups of trinity (equal parts of bell pepper, onion and celery)

¾ cup chicken stock

1 tbsp. minced garlic

½ cup heavy cream

3 tbsp. smoked chipotle puree

4 diced roma tomatoes

2 tbsp. chopped cilantro

¼ cup shredded parmesan cheese


How to roast the chicken: Toss the one pound raw, boneless thigh meat in 1 tbs olive oil and ¼ cup blackening spice. Roast in 400° oven for 45 minutes.

In your 3 tbs olive oil sauté your “trinity” and salt and pepper to taste. Cook until onions are translucent and celery is cooked. Add your 1 lb. of peeled and deveined shrimp, 1 tbsp. garlic and 1 tbsp. blackening spice. Cook for about one minute. Add your sausage and cooked chicken- sauté another 2 minutes. Add lemon juice and chipotle puree- cook until bubbly. Finally add you ¾ cup chicken stock, ½ cup heavy cream and diced roma tomatoes. Toss all this goodness with your cooked fettuccine and garnish with fresh cilantro and parmesean cheese.