Enjoy a fusion of Cajun flavors and Italian pasta with this Jambalaya Pasta recipe. Combining savory sausage, tender chicken, succulent shrimp, and a medley of vegetables, this dish brings the vibrant taste of New Orleans to your table. The recipe starts by cooking sausage and chicken, followed by adding onions, garlic, and bell peppers. Then, diced tomatoes and chicken broth are added to create a rich base for the pasta, which is cooked directly in the flavorful liquid. Finally, cream and shrimp are added, and the dish is finished with fresh parsley. Serve hot, garnished with parsley, and enjoy the bold and comforting flavors of this hearty dish.

Jambalaya Pasta
Jambalaya pasta | Myhomemaderecipe.com

Enjoy a fusion of Cajun flavors and Italian pasta with this Jambalaya Pasta recipe. Combining savory sausage, tender chicken, succulent shrimp, and a medley of vegetables, this dish brings the vibrant taste of New Orleans to your table.

INGREDIENTS

  • Light Olive Oil: 2 tablespoons, divided. Used for sautéing the sausage and chicken.
  • Andouille or Smoked Sausage: 8-14 ounces, sliced 1/2-inch thick on the diagonal. Adds a smoky, spicy flavor to the dish.
  • Boneless, Skinless Chicken Thighs: 1 lb, cut into 1-inch pieces. Provides a tender and juicy protein.
  • Cajun Seasoning Mix: 1 tbsp, plus 1 tsp, divided. Adds bold, spicy flavors characteristic of Cajun cuisine.
  • Yellow Onion: 1, cut into 1/2-inch pieces, about 1 cup's worth. Adds a sweet and savory base.
  • Garlic: 4 cloves, minced. Enhances the flavor with a robust, aromatic quality.
  • Red or Yellow Bell Pepper: 1, chopped into 1/2-inch pieces, about 1 cup's worth. Adds a sweet and crunchy texture.
  • Diced Tomatoes: 1 can (14.5 ounces). Adds a rich tomato flavor to the sauce.
  • Low-Sodium Chicken Broth: 2 cups. Provides the necessary liquid for cooking the pasta.
  • Dry Linguine or Spaghetti Pasta: 8 ounces, broken in half. The pasta component of the dish, cooked directly in the flavorful broth.
  • Raw Shrimp: ½ lb, peeled, deveined, and tails removed (31-40 count). Adds a succulent seafood element.
  • Heavy Cream: ½ cup. Adds a rich, creamy texture to the sauce.
  • Fresh Italian Parsley: ¼ cup, chopped small. Adds a fresh, herbaceous finish.
  • Additional Salt and Pepper: To taste. For seasoning the final dish.

INSTRUCTIONS

Step 1:
Cook the Sausage: Drizzle 1 tablespoon of oil into a large deep-sided skillet or Dutch oven over medium-high heat. When the oil is hot, add the sausage. Spread it across the pot and cook for 2 minutes until lightly browned. Stir and cook for an additional minute or two. Transfer the sausage to a large bowl next to the stove. This step adds a smoky, flavorful base to the dish.
Step 2:
Cook the Chicken: Add the remaining oil to the pot and then add the chicken. Sprinkle with 2 teaspoons of Cajun spices and stir to coat. Cook for 3 minutes, stir, and continue cooking for a couple more minutes. This step ensures the chicken is well-seasoned and cooked through.
Step 3:
Add Vegetables: Add the onion, garlic, and bell peppers. Stir and continue cooking for about 5 minutes, until the onions are soft and the chicken is cooked through. Transfer the chicken to the bowl with the sausage. The vegetables add a fresh and flavorful component to the dish.
Step 4:
Cook the Pasta: Add the tomatoes, chicken broth, and remaining 2 teaspoons of spices to the pot and bring to a boil over high heat. Add the pasta to the liquids. Stir, reduce to a simmer, and cover with a lid. Simmer for 10 minutes. This step infuses the pasta with all the flavors of the dish.
Step 5:
Finish Cooking: Remove the lid and stir to separate the pasta as needed. Add the cream and shrimp. Stir to combine. Cover and simmer for 5 more minutes, until the shrimp is pinkish-orange and cooked through and the pasta is al dente. This step ensures the shrimp is perfectly cooked and the sauce is creamy.
Step 6:
Combine and Serve: Add the sausage, chicken, and vegetables back to the pot. Season with salt and pepper, if needed. Sprinkle generously with fresh parsley. Remove from the heat and let rest for a few minutes before serving. This step brings all the components together and allows the flavors to meld.

Serving and Storage Tips

  • Serve Jambalaya Pasta hot, garnished with freshly chopped parsley for a burst of color and freshness.
  • Pair this dish with a simple green salad and crusty bread to complete the meal.
  • Store any leftovers in an airtight container in the refrigerator for up to 3 days.
  • To reheat, warm the pasta gently in a skillet over medium heat, adding a splash of chicken broth or water if needed to loosen the sauce.
  • This dish can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Helpful Notes

  • Adjust the amount of Cajun seasoning to suit your taste. Add more for a spicier dish, or reduce it for a milder flavor.
  • Feel free to substitute smoked sausage with andouille sausage for an authentic Cajun flavor.
  • You can use any type of pasta for this dish, though linguine or spaghetti works best for a traditional presentation.
  • If you prefer a richer sauce, increase the amount of heavy cream to 1 cup.

Tips from Well-Known Chefs

  • Chef Emeril Lagasse suggests using homemade chicken broth for the best flavor.
  • Chef Gordon Ramsay recommends adding a splash of white wine when cooking the chicken for added depth of flavor.
  • Chef Ina Garten advises letting the dish rest for a few minutes after cooking to allow the flavors to meld together.
Jambalaya Pasta
Jambalaya Pasta | Myhomemaderecipe.com