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This Easy Cajun Jambalaya Pasta brings all the bold Louisiana flavors right to your table in thirty minutes flat. With juicy chicken breast, smoky andouille sausage, tender shrimp, and a spicy Cajun blend tossed with veggies and fettuccine, this is one of those hearty dinners that always gets the family crowding around the kitchen.
I first whipped this up on a weeknight when I was craving something spicy and comforting. Now my friends call dibs every time I mention it is jambalaya pasta night.
Ingredients
- Chicken breast: adds lean protein and soaks up the Cajun spices beautifully go for fresh free range if possible for the best texture
- Shrimp: brings sweetness and a seafood kick opt for deveined large shrimp for elegance and ease
- Andouille sausage: delivers that classic smoky Cajun flavor seek out a high quality sausage with plenty of spice
- Cajun spice blend: gives all the punch look for a blend with paprika garlic onion and a bit of cayenne
- Red and green bell pepper: add color crunch and sweetness choose shiny firm peppers
- Red onion: offers just the right bite and color pick one that feels heavy and unblemished
- Garlic: gives warmth and aroma use fresh cloves for the boldest flavor
- Kosher salt and ground black pepper: basic seasonings to highlight all the other flavors
- Canola oil: gets everything sizzling and has a neutral flavor so nothing masks the Cajun spices
- Tomato: adds freshness and a bit of juicy acidity ripe tomatoes are perfect here if you can find them
- Chicken broth: stretches the sauce and deepens the savory layers use low sodium for more control
- Fettuccine pasta: wide noodles perfect for soaking up that creamy spicy sauce grab a quality pasta made with durum wheat
- Parsley and leftover bell peppers for garnish: they add a fresh herb finish and a pop of color
Step-by-Step Instructions
- Cook the Pasta:
- Boil fettuccine one minute less than al dente according to package directions Drain but leave it unwashed so the sauce clings Reserve a cup of pasta water in case the sauce needs thinning
- Toss Proteins and Veggies with Spices:
- In a large mixing bowl combine chicken shrimp sausage all the diced bell peppers red onion garlic Cajun spices salt and pepper Use your hands or tongs to toss so every piece is coated in bright fragrant seasoning
- Sear the Meats and Veggies:
- Heat canola oil in a wide skillet or cast iron pan on high Work in two batches to avoid overcrowding Sear everything until the chicken is cooked through sausage has some browning and shrimp turns pink This step should take about four or five minutes per batch
- Build the Sauce:
- Add tomatoes and chicken broth to the hot pan with all the cooked protein and veggies Simmer for one or two minutes so tomatoes soften but hold some shape
- Add Pasta and Finish:
- Toss cooked fettuccine straight into the skillet over medium high Use tongs to lift and turn the pasta until it is glossy and coated in sauce Add a splash of reserved pasta water if things get too tight
- Garnish and Serve:
- Sprinkle over chopped parsley and any leftover diced bell peppers for freshness Serve immediately while everything is hot and steamy
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Shrimp is my personal favorite in this dish for its richness and how it picks up the smoky sausage flavor My little one always asks for extra shrimp and twirls her pasta with so much excitement every time we make this together
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days The flavors deepen overnight so it tastes even better the next day Gently reheat on the stovetop with a splash of broth or water
Ingredient Substitutions
If you cannot find andouille sausage try kielbasa or a spicy Italian sausage For a lighter version boneless skinless chicken thighs work just as well You can also swap fettuccine for penne or linguine if that is what is on hand
Serving Suggestions
Jambalaya pasta shines on its own but you can serve it with a simple green salad or buttery garlic bread For extra heat scatter a bit of chopped jalapeno over the top
Cultural Roots
Jambalaya blends West African French and Spanish influences into a Creole classic It is a celebration dish in Louisiana and there is something so comforting in marrying its deep flavors with pasta for a fun twist that even kids adore
Frequently Asked Questions
- → What protein is best for jambalaya pasta?
Classic choices are chicken, shrimp, and andouille sausage for a bold blend of flavors and textures.
- → Can I use other pasta shapes?
Yes, fettuccine is traditional, but penne or linguine work nicely to hold the sauce and ingredients.
- → How spicy is Cajun pasta?
Spice level depends on your Cajun seasoning. Adjust the amount or mix in more peppers for extra heat.
- → Is it okay to prep the dish ahead?
You can cook proteins and veggies in advance but toss with pasta and sauce just before serving for best texture.
- → What garnishes complement this dish?
Fresh parsley and diced bell peppers add color and freshness. A squeeze of lemon brightens the flavors.