Name: Cajun Jambalaya Pasta
Prep time: 15 min
Cook time: PT-487758H55M24S
Total time: PT-487758H55M24S
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

Description

Cajun Jambalaya Pasta

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

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