Easy Cajun Jambalaya Pasta (Print Version)
# Ingredients:
→ Proteins
01 -
450 g chicken breast, cut into 2.5 cm pieces
02 -
225 g shrimp, deveined
03 -
225 g andouille sausage, sliced into 1.25 cm thick pieces
→ Vegetables
04 -
1/2 red bell pepper, diced
05 -
1/2 green bell pepper, diced
06 -
1/2 red onion, finely diced
07 -
3 cloves garlic, minced
08 -
1 medium tomato, diced
→ Pantry & Flavorings
09 -
3 tablespoons Cajun spice blend
10 -
1/2 teaspoon kosher salt
11 -
1/4 teaspoon ground black pepper
12 -
3 tablespoons canola oil
13 -
240 ml chicken broth
→ Pasta
14 -
450 g fettuccine pasta, cooked al dente, not rinsed
→ Garnish
15 -
Chopped parsley and reserved minced bell peppers
# Instructions:
01 -
Prepare the fettuccine in boiling salted water, cooking 1 minute less than package instructions for ideal al dente texture. Drain without rinsing and set aside; optionally, reserve 240 ml pasta water.
02 -
In a large bowl, combine the chicken, shrimp, andouille sausage, Cajun spice blend, diced red and green bell peppers, red onion, minced garlic, kosher salt, and black pepper. Toss thoroughly to ensure even coating with the spices.
03 -
Heat canola oil in a large skillet or cast iron pan over high heat. Working in two batches, quickly sear the marinated mixture, stirring occasionally until the chicken is fully cooked, about 4–5 minutes per batch.
04 -
Return all ingredients to the pan. Add the diced tomato and pour in chicken broth, stirring to combine. Simmer briefly for 1–2 minutes to meld flavors.
05 -
Add the cooked fettuccine to the pan. Use tongs to gently toss and coat the pasta with the sauce, allowing it to absorb the flavors.
06 -
Finish with a sprinkle of chopped parsley and reserved minced bell peppers as garnish before serving.
# Notes:
01 -
To avoid overcooking shrimp, sauté separately after other proteins, then return to heat briefly until just opaque.