Jambalaya Pasta Recipe: A Spicy and Creamy Cajun Delight 🍤🍝

Jambalaya Pasta is a bold and flavorful dish that brings together the smoky essence of Cajun spices, tender shrimp, juicy sausage, and creamy pasta. This fusion of classic jambalaya flavors with pasta creates a rich and satisfying meal perfect for weeknights or special occasions!

Cooking Time ⏳

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4 servings

My Cooking Experience 👩‍🍳

With 4-5 years of cooking experience, I’ve mastered the perfect balance of spice and creaminess in Jambalaya Pasta. The key is to sauté the Cajun-seasoned proteins first and let their flavors infuse into the sauce for a truly mouthwatering dish.

Ingredients 🛒

For the Pasta:

• 12 oz penne pasta
• 2 tbsp olive oil
• 1 lb shrimp (peeled and deveined)
• 6 oz andouille sausage (sliced)
• 1 lb boneless chicken breast (cubed)
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup diced onion
• ½ cup diced bell pepper (red or green)
• 3 cloves garlic (minced)
• 1 cup diced tomatoes (canned or fresh)
• 1 ½ cups heavy cream
• ½ cup chicken broth
• 1 cup Parmesan cheese (grated)
• 2 tbsp fresh parsley (chopped)
• ½ tsp red pepper flakes (optional)

Instructions 🍽️

1. Cook the Pasta 🍝

Bring a large pot of salted water to a boil. Cook penne pasta until al dente, according to package instructions. Drain and set aside.

2. Cook the Proteins 🍗🍤

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, salt, and black pepper. Cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside. Add sausage slices to the pan, cook for 2-3 minutes, then remove. Add shrimp and cook for 2 minutes per side until pink. Remove from the skillet.

3. Prepare the Sauce 🥫

In the same skillet, add 1 tbsp olive oil and sauté onions, bell peppers, and garlic until fragrant. Stir in diced tomatoes, smoked paprika, and red pepper flakes. Pour in heavy cream and chicken broth, then bring to a simmer. Let cook for 5 minutes before stirring in Parmesan cheese.

4. Combine and Serve 🍽️

Return the cooked chicken, sausage, and shrimp to the skillet. Add the drained pasta and toss everything together until well coated in the sauce. Sprinkle with fresh parsley and serve hot!

Variations 🔄

• Extra Creamy: Add ¼ cup cream cheese for an even richer sauce.
• Vegetarian: Skip the meat and use mushrooms and zucchini instead.
• Spicier Version: Increase Cajun seasoning and add extra red pepper flakes.
• Lighter Option: Use half-and-half instead of heavy cream for a lighter sauce.

Equipment You’ll Need 🔪

• Large pot
• Large skillet
• Cutting board
• Knife
• Tongs
• Stirring spoon

Why You’ll Love It ❤️

• Bold and smoky Cajun flavors 🌶️
• Rich and creamy sauce with a perfect kick 🍝
• Loaded with shrimp, sausage, and chicken 🍗
• A restaurant-quality dish made at home 🏡

Nutritional Information 📊

• Calories: ~600 per serving
• Protein: 40g
• Carbs: 45g
• Fat: 30g

Storage Tips ❄️

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat with a splash of broth or cream.
• Freezing: Not recommended due to the creamy sauce.

Conclusion 🏁

Jambalaya Pasta combines the best of Cajun cuisine with a creamy, comforting pasta dish. Perfect for a cozy dinner or a special occasion, this recipe will impress everyone at the table! 🍤🍝

Admin

Jambalaya Pasta

Jambalaya Pasta is a bold and flavorful dish that brings together the smoky essence of Cajun spices, tender shrimp, juicy sausage, and creamy pasta. This fusion of classic jambalaya flavors with pasta creates a rich and satisfying meal perfect for weeknights or special occasions

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Breakfast

Calories: 600

Ingredients Method Notes

Ingredients

  

• For the Pasta:
• 12 oz penne pasta
• 2 tbsp olive oil
• 1 lb shrimp peeled and deveined
• 6 oz andouille sausage sliced
• 1 lb boneless chicken breast cubed
• 1 tbsp Cajun seasoning
• 1 tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• ½ cup diced onion
• ½ cup diced bell pepper red or green
• 3 cloves garlic minced
• 1 cup diced tomatoes canned or fresh
• 1 ½ cups heavy cream
• ½ cup chicken broth
• 1 cup Parmesan cheese grated
• 2 tbsp fresh parsley chopped
• ½ tsp red pepper flakes optional

Method

 

1. Bring a large pot of salted water to a boil. Cook penne pasta until al dente, according to package instructions. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with Cajun seasoning, salt, and black pepper. Cook until golden brown and cooked through, about 5-6 minutes. Remove and set aside. Add sausage slices to the pan, cook for 2-3 minutes, then remove. Add shrimp and cook for 2 minutes per side until pink. Remove from the skillet.
3. In the same skillet, add 1 tbsp olive oil and sauté onions, bell peppers, and garlic until fragrant. Stir in diced tomatoes, smoked paprika, and red pepper flakes. Pour in heavy cream and chicken broth, then bring to a simmer. Let cook for 5 minutes before stirring in Parmesan cheese.
4. Return the cooked chicken, sausage, and shrimp to the skillet. Add the drained pasta and toss everything together until well coated in the sauce. Sprinkle with fresh parsley and serve hot!

Notes

• Refrigeration: Store in an airtight container for up to 3 days.
• Reheating: Warm in a skillet over medium heat with a splash of broth or cream.

Freezing: Not recommended due to the creamy sauce.