Easy Cajun Jambalaya Pasta Recipe
Easy Cajun Jambalaya Pasta Recipe — like, the kind of dish that makes you wanna slap yo’ mama (but don’t, because that’s rude). It’s spicy, creamy, and ridiculously easy, all in one glorious bowl of pasta perfection. If you’re looking for something that tastes like you slaved over the stove all day, but actually took, like, 30 minutes? This is IT.
Oh man, this recipe? It’s a whole THING in my house. My husband, bless his heart, used to be a “meat and potatoes” kinda guy. Now? He begs for this Jambalaya Pasta at least twice a month. Seriously! One time, I tried to sneak in a “healthy” chicken and veggie stir-fry, and he gave me the look. The “where’s the Jambalaya Pasta?” look. I caved. I always cave. It’s just that good. Plus, it’s a one-pot wonder, so cleanup is a breeze. And let’s be real, who actually likes doing dishes? Not this gal!
Why You’ll Love This Easy Cajun Jambalaya Pasta Recipe
- It’s faster than ordering takeout. And way tastier, let’s be real.
- You only dirty ONE pot. Hallelujah!
- It’s got that perfect spicy kick. Not burn-your-face-off spicy, but a nice little zing.
- It makes you look like a culinary genius, even if you can barely boil water (don’t worry, this recipe will help with that too!).
- Leftovers are AMAZING. Cold, straight from the fridge? Don’t judge me ’til you try it.
How to Make It
Alright, listen up, because this is gonna be quick. First, you’re gonna wanna get your sausage and chicken all browned up in a big ol’ pot. Don’t overcrowd the pan, okay? Brown it in batches if you gotta. Trust me, it’s worth it. Take that out and set aside.
Next, throw in your onions, peppers, and celery. Basically, the holy trinity of Cajun cooking. Cook ’em until they’re soft and fragrant. Now, stir in your garlic and spices. Don’t be shy with the Cajun seasoning, okay? That’s where the magic happens!
Then, pour in your diced tomatoes, chicken broth, and heavy cream. Bring that sucker to a boil, then toss in your pasta. Now, here’s the important part: cook the pasta until it’s ALMOST done, but still has a little bite to it. We don’t want mushy pasta, people!
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Finally, stir in your sausage, chicken, and shrimp. Cook until the shrimp is pink and cooked through. Boom! Jambalaya Pasta perfection. Taste it and adjust the seasoning if needed. Maybe a little more salt? A dash of hot sauce? You do you.
Ingredient Notes
- Andouille Sausage: This is key for that authentic Cajun flavor. If you can’t find it, chorizo is a decent (but not perfect!) substitute.
- Chicken: I usually use boneless, skinless chicken thighs because they stay juicy, but chicken breast works too. Just don’t overcook it!
- Shrimp: I like to use medium-sized shrimp, peeled and deveined. Nobody wants to devein shrimp, ugh.
- Cajun Seasoning: Store-bought is fine, but if you’re feeling fancy, you can make your own. Just google it!
- Heavy Cream: Don’t even THINK about using milk. We need that creamy richness!
- Diced Tomatoes: Canned is totally fine. I always have a can in the pantry.
- Pasta: Penne or rotini work best because they grab all that delicious sauce. But honestly, use whatever you have on hand. I’ve used spaghetti in a pinch!
Recipe Steps:
- Brown sausage and chicken in a large pot, then set aside.
- Sauté onions, peppers, and celery until softened.
- Stir in garlic and Cajun seasoning.
- Add diced tomatoes, chicken broth, and heavy cream. Bring to a boil.
- Add pasta and cook until almost al dente.
- Stir in sausage, chicken, and shrimp. Cook until shrimp is pink.
- Taste and adjust seasoning as needed.
- Serve immediately and prepare for compliments!
What to Serve It With
Garlic bread is always a winner. Or a simple side salad with a light vinaigrette. Honestly, this pasta is so rich and flavorful, it doesn’t really need much else. Maybe a cold beer? Or a glass of wine? Cheers!
Tips & Mistakes
- Don’t overcook the pasta! Nobody likes mushy pasta. Set a timer and check it frequently.
- If the sauce is too thick, add a little more chicken broth. If it’s too thin, let it simmer for a few more minutes to reduce.
- Don’t be afraid to experiment with the spices! If you like it spicier, add more Cajun seasoning or a pinch of cayenne pepper.
- I once accidentally used cream cheese instead of heavy cream. It was…interesting. Edible, but definitely not the same. Learn from my mistakes, people!
Storage Tips
Leftovers will keep in the fridge for up to 3 days. Reheat it in the microwave or on the stovetop. And like I said before, cold Jambalaya Pasta is surprisingly delicious. Don’t knock it ’til you try it. Sometimes, I even eat it for breakfast. Judge me, I dare you!
Variations and Substitutions
- No shrimp? No problem! Just leave it out or substitute it with more chicken or sausage.
- Vegetarian? Use vegetarian sausage and add some mushrooms or zucchini.
- If you don’t have heavy cream, you could use half-and-half, but it won’t be as rich. I’ve done it, and it’s okay, but not ideal.
- I once tried adding a can of drained black beans. It wasn’t bad! Added a little extra protein and fiber.
- Out of penne pasta? Rotini, farfalle, or even elbows will work. Just adjust the cooking time accordingly.
- If you’re feeling fancy, top it with some grated Parmesan cheese or chopped green onions.
Frequently Asked Questions
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Easy Cajun Jambalaya Pasta Recipe
Ingredients
Main Ingredients
- 8 oz fettuccine pasta uncooked
- 1 tbsp olive oil
- 8 oz chicken breast sliced
- 0.5 lb shrimp peeled and deveined
- 1 link andouille sausage sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 2 cloves garlic minced
- 2 tsp Cajun seasoning
- 1 cup heavy cream
- 0.5 cup chicken broth
- 1 tsp paprika
- 0.5 tsp salt or to taste
- 0.5 tsp black pepper or to taste
- 2 green onions chopped, for garnish
Instructions
Preparation Steps
- Cook the fettuccine pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add chicken and cook until browned. Remove and set aside.
- In the same skillet, add the sausage and cook until browned. Remove and set aside with chicken.
- Add shrimp to the skillet, cook until pink, and then set aside with chicken and sausage.
- In the same skillet, add bell peppers and garlic, sauté until soft.
- Stir in Cajun seasoning, paprika, salt, and pepper. Add chicken broth and bring to a simmer.
- Pour in the heavy cream and let it thicken for a few minutes.
- Return the chicken, sausage, and shrimp to the skillet. Stir to combine.
- Add the cooked fettuccine and toss to coat in the sauce.
- Garnish with green onions and serve hot.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
