Feastical

Spice Up Your Dinner Routine with My Cajun Jambalaya Pasta

Hey friends, Beau here from Feastical! Let’s talk about those nights. You know the ones. You’re standing in front of the fridge, door wide open, and you’re hit with that universal craving: you want something cozy, but you also want something with a little fire. You want to feel like you’re wrapped in a blanket, but you also want your taste buds to do a happy dance. Well, pull up a chair, because I’ve got the absolute perfect solution that’s been saving my weeknights and wowing my friends for years: my one-pan wonder, Cajun Jambalaya Pasta.

This dish is the glorious lovechild of a classic Louisiana jambalaya and your favorite creamy pasta. We’re talking tender chicken, plump shrimp, and smoky andouille sausage all hanging out in a skillet with colorful bell peppers and onions. The whole party gets tossed in a creamy, spicy, smoky Cajun sauce that clings to every single noodle. It’s hearty, it’s satisfying, and it’s bursting with more flavor than a Mardi Gras parade. The best part? It comes together faster than you can decide what to stream tonight. So, grab your biggest skillet and your favorite apron—we’re about to make some magic.

The Night This Pasta Saved the Day

This recipe has a special place in my heart because it was born from a beautiful kitchen mishap. Years ago, I was attempting to make a traditional jambalaya for a big group of friends. Long story short, I got a little overzealous with the rice-to-liquid ratio and ended up with something… a bit soupy. Dinner was in 20 minutes, and I was starting to sweat!

I stared into that pot of flavorful, saucy, meaty goodness and had a lightbulb moment. I yelled to my wife, “Quick, boil some pasta! Any pasta!” I drained my almost-jambalaya, reserving that incredible spicy broth, tossed it all with a pound of penne and a splash of cream, and gave it a stir. What emerged from that near-disaster was a standing ovation. My friends devoured it, claiming it was the best thing I’d ever made. They still ask for “that jambalaya pasta thing” every time they come over. It just goes to show that some of the best recipes aren’t planned—they’re discovered in a moment of happy, hungry chaos.

Gathering Your Flavor Dream Team

Here’s everything you’ll need to bring this Cajun masterpiece to life. Don’t stress if you need to make a swap or two—cooking is all about making it your own!

• 12 oz Penne Pasta: I love penne because all those little tubes trap the creamy sauce perfectly. But feel free to use fettuccine, rigatoni, or even bowties!
• 2 tbsp Olive Oil: Our trusty cooking fat for searing all that delicious protein.
• 1 lb Chicken Breast, cut into bite-sized pieces: Boneless, skinless thighs work amazingly here too for even more juicy flavor.
• 8 oz Andouille Sausage, sliced: This is non-negotiable for that authentic, smoky kick! If you can’t find andouille, a good smoked kielbasa will do in a pinch.
• 1/2 lb Shrimp, peeled and deveined: I use large (31/40 count) shrimp. Pro tip: keep them in the fridge until the last second so they stay firm.
• 1 Red & 1 Green Bell Pepper, sliced: For color, sweetness, and a classic “Holy Trinity” base (along with the onion and celery seed in the seasoning).
• 1 Small Onion, sliced: Yellow or white onion adds that essential aromatic sweetness.
• 3 Cloves Garlic, minced: Because what’s a fantastic pasta without garlic? Fresh is best!
• 2 tbsp Cajun Seasoning (divided): The star of the show! Check the salt content—some brands are saltier than others. I like to use a salt-free blend so I can control the seasoning myself.
• 1 cup Chicken Broth: This forms the base of our incredible sauce. Low-sodium is my go-to.
• 1 cup Heavy Cream: For that luxurious, rich, and creamy sauce that makes this dish so indulgent.
• 1 (14 oz) can Diced Tomatoes (optional): I highly recommend this! It adds a touch of acidity and chunkiness that pushes this dish even closer to a true jambalaya.
• 1/2 cup Grated Parmesan Cheese: For salty, umami depth. The real stuff from a wedge is worlds better than the canned powder.
• Salt & Black Pepper, to taste: Season as you go!
• Fresh Parsley, for garnish: A pop of green color and fresh flavor to finish it off.

Let’s Get Cooking: Your Step-by-Step Guide

Alright, team! Fire up the stove and let’s do this. Read through these steps once before you start—it’s a fast-paced recipe, and being prepared is the best chef hack of all.

Step 1: Cook your pasta in a large pot of well-salted water until it’s just al dente (it should still have a slight bite). Remember, it’s going to hang out in the sauce later and cook a little more, so we don’t want mushy pasta! This is crucial: before you drain it, scoop out about 1/2 cup of that starchy, salty pasta water. This liquid gold is our secret weapon for making the sauce silky and perfectly clingy. Drain the pasta and set it aside.

Step 2: In a large, heavy-bottomed skillet or Dutch oven, heat the olive oil over medium-high heat. While that’s heating, toss your chicken and shrimp in a bowl with half of the Cajun seasoning. This gives them a fantastic flavor base right from the start.

Step 3: Time to sear! Add the seasoned chicken to the hot skillet in a single layer. Don’t crowd the pan—if you need to, work in batches. We’re not cooking it all the way through yet; we just want a beautiful brown sear on the outside. This takes about 2-3 minutes per side. Remove the chicken to a clean plate. Next, add the sliced andouille sausage. Let it cook for 2-3 minutes per side until it’s beautifully caramelized and has rendered some of its smoky fat into the pan. Remove the sausage to the same plate as the chicken. Finally, add the shrimp. They cook super fast—just 1-2 minutes per side until they’re pink and opaque. Remove them to the plate. See? We’re building layers of flavor in that same pan!

Step 4: In that same glorious, flavor-packed skillet (don’t you dare clean it!), add the sliced bell peppers and onion. Sauté them for about 5-6 minutes, until they start to soften and get a little char. Add the minced garlic and cook for just 30 more seconds until fragrant—you’ll smell it! Don’t let the garlic burn.

Step 5: Now for the sauce! Pour in the chicken broth to deglaze the pan. Use your spoon to scrape up all those browned, tasty bits stuck to the bottom (that’s called the “fond,” and it’s pure flavor). Add the heavy cream, the remaining Cajun seasoning, the diced tomatoes (if using), and a good pinch of salt and pepper. Let this simmer for about 5 minutes, allowing it to reduce and thicken slightly.

Step 6: Stir in the grated Parmesan cheese until it melts into the sauce, making it even richer. Now, welcome everyone back to the party! Add the cooked chicken, sausage, and shrimp (and any accumulated juices on that plate) back into the skillet. Give it a good stir to coat everything in that creamy Cajun sauce.

Step 7: Add the drained pasta and toss everything together until every noodle is dressed in that gorgeous sauce. If the sauce seems a little too thick, add a splash of that reserved pasta water until it reaches your perfect consistency. The starch in the water will help emulsify everything into a smooth, restaurant-quality sauce.

Step 8: Taste it! This is the most important step. Does it need more salt? A crack of black pepper? Another pinch of Cajun spice? Adjust to your liking. Serve immediately, garnished generously with fresh chopped parsley.

How to Serve It Up in Style

This dish is a complete meal in a bowl, so you don’t need much! I love serving it family-style right in the skillet I cooked it in—it makes for a fun, rustic presentation. Pile it high into big, shallow bowls. A simple side of warm, crusty garlic bread or a light, crisp green salad with a tangy vinaigrette is all you need to cut through the richness. And don’t forget a cold beer, a glass of iced tea, or a crisp white wine like Sauvignon Blanc to wash it all down.

Make It Your Own: Delicious Twists & Swaps

• Seafood Lover’s Delight: Swap the chicken for scallops or a firm white fish like cod, cut into chunks.
• Vegetarian Vibes: Omit the meat and use hearty vegetables like mushrooms, zucchini, and extra bell peppers. Use vegetable broth and add a can of rinsed red kidney beans for protein.
• Spice Level Control: For a milder dish, use a mild smoked sausage and a low-sodium Cajun seasoning. For extra heat, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce with the cream.
• Creole Twist: Add a teaspoon of dried thyme, a teaspoon of dried oregano, and a bay leaf with the broth for a more herbaceous, Creole-inspired flavor.

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much since that fateful “oops” night. I’ve learned that the key is building flavor at every single step. Don’t skip searing the proteins separately! It creates a deeper, more complex flavor base. Also, toasting your Cajun seasoning for just 30 seconds in the pan before adding the liquids can really wake up the spices.

One funny story: I once accidentally used a heaping tablespoon of cayenne pepper instead of paprika while making my own Cajun seasoning blend. Let’s just say we needed an entire gallon of milk and a loaf of bread on the table that night. My brother-in-law, who claims he can handle any heat, was sweating through his shirt! So, a word to the wise: always taste your spices as you go. This dish is all about big, bold flavor, but it should still be enjoyable, not painful!

Your Questions, Answered!

Q: My sauce turned out too thin. How can I thicken it?
A: No worries! Let the sauce simmer for a few more minutes uncovered to reduce. If it’s still too thin, make a quick slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Whisk this into the simmering sauce and it should thicken up in a minute or two.

Q: Can I make this ahead of time?
A> You can prep the components ahead (chop veggies, slice sausage, mix seasoning), but I highly recommend serving it fresh. The pasta can continue to absorb the sauce and become soft. If you have leftovers, they will still taste great! Reheat gently in a skillet with a tiny splash of cream or broth to loosen the sauce back up.

Q: My shrimp ended up rubbery. What happened?
A> This almost always means they were overcooked. Shrimp cook in just 2-3 minutes. The key is to sear them quickly, remove them from the pan, and only add them back at the very end just to warm through. They should be opaque and pink, but still curled into a loose “C” shape.

Q: Is there a substitute for heavy cream to make it lighter?
A> Absolutely! For a lighter version, you can use half-and-half. I don’t recommend using milk, as it’s more likely to curdle with the acid from the tomatoes and the heat. You could also use a full-fat canned coconut milk for a dairy-free option with a subtle tropical twist!

Cajun Jambalaya Pasta

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• Author: BeauCollier
• Total Time: 40–45 mins

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Description

Cajun Jambalaya Pasta

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Ingredients

• 12 oz penne pasta (or fettuccine, rigatoni, bowties)

• 2 tbsp olive oil

• 1 lb chicken breast, cut into bite-sized pieces (or boneless thighs)

• 8 oz andouille sausage, sliced (or smoked kielbasa)

• ½ lb shrimp, peeled and deveined (large, 31/40 count)

• 1 red bell pepper, 1 green bell pepper, sliced

• 1 small onion, sliced

• 3 cloves garlic, minced

• 2 tbsp Cajun seasoning, divided (adjust salt to taste)

• 1 cup chicken broth (low-sodium)

• 1 cup heavy cream (or half-and-half / canned coconut milk for lighter/dairy-free)

• 1 (14 oz) can diced tomatoes, optional

• ½ cup grated Parmesan cheese

• Salt & black pepper, to taste

• Fresh parsley, for garnish

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Instructions

1. Cook Pasta:

• Boil pasta in salted water until just al dente.

• Reserve ½ cup pasta water before draining. Set aside.

2. Prep Proteins:

• Toss chicken and shrimp with half the Cajun seasoning.

3. Sear Proteins:

• Heat olive oil in a large skillet over medium-high.

• Cook chicken 2–3 mins per side until browned. Remove.

• Cook sausage 2–3 mins per side until caramelized. Remove.

• Cook shrimp 1–2 mins per side until pink and opaque. Remove.

4. Sauté Vegetables:

• In the same skillet, sauté bell peppers and onion 5–6 mins until softened.

• Add garlic for 30 sec until fragrant.

5. Make Sauce:

• Pour in chicken broth to deglaze pan.

• Add heavy cream, remaining Cajun seasoning, diced tomatoes (optional), salt, and pepper.

• Simmer 5 mins until slightly thickened.

6. Finish Dish:

• Stir in Parmesan until melted.

• Return chicken, sausage, and shrimp to the skillet.

• Add cooked pasta and toss to coat.

• If sauce is too thick, add reserved pasta water to reach desired consistency.

• Taste and adjust seasoning.

7. Serve:

• Garnish with fresh parsley.

• Serve with crusty garlic bread or a crisp green salad.

Notes

• Seafood Lover: Swap chicken for scallops or firm white fish.

• Vegetarian: Omit meat; use mushrooms, zucchini, extra bell peppers, and beans.

• Spice Level: Mild – use mild smoked sausage; Hot – add cayenne or hot sauce.

• Creole Twist: Add 1 tsp dried thyme, 1 tsp dried oregano, and a bay leaf with broth.

• Thickening Sauce: Simmer longer or use a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water).

• Avoid Rubber Shrimp: Cook shrimp last, just until pink and opaque.

• Prep Time: 15 mins
• Cook Time: 25–30 mi

Nutrition

• Calories: 590 kcal
• Fat: 24g
• Carbohydrates: 52g
• Fiber: 4g
• Protein: 38g

Nutritional Information*

*This is an estimate per serving, provided for informational purposes only.

Per serving (approx.): Calories: 590 | Protein: 38g | Carbs: 52g | Fat: 24g | Fiber: 4g

Final Thoughts

This Cajun Jambalaya Pasta is more than just a convenient weeknight meal. It’s a story in a skillet—a tale of a happy kitchen accident that became a beloved tradition. It’s a lesson in building flavor with the Holy Trinity, the power of fond, and the magic of starchy pasta water. It’s a delicious homage to the rich, vibrant culinary traditions of Louisiana, blending the hearty, spicy soul of Cajun country with the luxurious, complex flair of Creole city cooking.

Most importantly, it’s a reminder that cooking doesn’t have to be rigid or intimidating. Some of the best dishes are born from improvisation and a willingness to experiment. This recipe is your blueprint, your starting point for creating something truly special that will bring people together around the table. So embrace the chaos, taste as you go, adjust the heat to your liking, and don’t be afraid to make it your own. Now, go grab that big skillet and create some magic—and don’t forget to save your pasta water