Jambalaya Pasta With Cajun Flavor

There is nothing more comforting or exciting than a huge skillet of jambalaya pasta especially when it is packed with smoky sausage juicy shrimp and chunks of tender chicken. Inspired by both Cajun and Italian traditions this dish became my crowd pleasing go to for weekend gatherings and birthday dinners. The colorful peppers and creamy sauce have earned it a spot in my family’s request again soon list.

The day I first served this jambalaya pasta friends lined up with seconds before I even got my own bowl. Since then anytime I want something colorful and festive for the table I reach for this trusted recipe.

Ingredients

• Chicken thighs: tender and juicy plus richly flavored pick bone in for the best taste then slice off the meat
• Shrimp: meaty and sweet buy peeled and deveined if possible for easy prep
• Andouille sausage: smoky with a little heat choose authentic smoked andouille for deep flavor
• Cajun seasoning: gives the whole dish a punch use a blend with no extra salt and read labels for quality
• Garlic powder and fresh garlic: build layers of heat and savoriness fresh cloves should be firm no green shoots
• Black pepper: adds a little bite use freshly ground for best results
• Yellow red and green bell peppers: each bring their own sweetness and crunch look for shiny skins with no soft spots
• Onion: for depth and a little sweetness yellow onions are classic but a sweet onion also works well
• Rigatoni pasta: adds a great shape to catch the sauce use bronze cut pasta for extra cling
• Chicken broth: makes the sauce savory look for low sodium so you control the salt
• Tomato paste and chopped tomatoes: thicken and brighten the sauce canned or fresh tomatoes both work choose high quality
• Heavy whipping cream: gives luscious body to the dish organic is best for richness
• Vegetable oil: for browning everything use a neutral style like canola sunflower or grapeseed oil

Instructions

Season the Proteins:

Mix chicken shrimp and sausage with the Cajun seasoning till every piece is coated and let it sit on the counter while you prep the rest. You want the spices to start flavoring the meat right away.

Brown the Chicken:

Heat up half the oil in a big skillet over medium high. Wait until it is shimmering then add chicken in a single layer. Let it sit without moving for two to three minutes so you get those caramelized edges. Cook till it is just cooked through then lift it out and set aside on a plate.

Cook Sausage and Shrimp:

Drizzle in a little more oil then tumble in the sausage. Sauté until browned and fragrant about one minute then add the shrimp. Cook the shrimp till they turn pink and curl into a C shape. Stir occasionally but do not overcook. Remove both and join with the chicken.

Sauté Peppers and Onion:

Add the rest of the oil if needed then toss in all the chopped peppers and onion. Stir and cook over medium until the vegetables soften and the onions turn translucent about four to five minutes.

Build the Sauce:

Add the chopped tomatoes and cook another two to three minutes letting their juices bubble away. Stir in the minced garlic and tomato paste cook one minute letting the paste darken just a bit. Mix in the garlic powder and pepper.

Add Broth and Simmer:

Pour in the chicken broth and bring to a simmer. Use a wooden spoon to scrape up any browned bits from the bottom of the pan for extra flavor. Let it bubble gently for three to four minutes to start thickening.

Finish the Pasta:

Lower the heat to medium. Add the cooked rigatoni and heavy cream. Stir to combine everything. The sauce will look a little loose at first but keep stirring until it thickens and clings to the pasta.

Bring It All Together:

Add back the cooked shrimp chicken and sausage. Stir until well mixed and hot all the way through. Taste and adjust seasoning. Salt is rarely needed thanks to the sausage but add more Cajun spice if you want extra heat.

Garnish and Serve:

Spoon into bowls and shower with chopped parsley for color and flavor. Serve piping hot with lemon wedges or extra parmesan if you like.

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It is the andouille sausage that makes this dish for me. The smoky and peppery flavor always brings me back to visiting New Orleans as a teen and watching the sausage being sliced in an open kitchen. My dad could never resist sneaking a piece before it hit the pan.

Storage Tips

Let leftovers cool then store in airtight containers in the refrigerator. It should last up to three days. For longer keep pasta and sauce separate and freeze for up to one month. Thaw gently overnight and reheat slowly with a splash of milk or broth to revive the sauce.

Ingredient Substitutions

Swap out chicken thighs for chicken breast if you prefer lighter meat. Turkey sausage works fine but andouille offers that signature taste. For a dairy free version coconut cream can stand in for heavy cream. If rigatoni is out of stock penne or ziti will hold the sauce just as well.

Serving Suggestions

This jambalaya pasta stands proudly as a full meal but I love to add a crisp green salad dressed with lemon and olive oil. For a real treat serve garlic bread or hush puppies on the side. Citrus wedges brighten each bite and balance the sauce.

A Nod to Jambalaya Roots

Classic jambalaya is a pillar of Cajun cuisine merging French Spanish and West African influences into one pot. Even with the creamy pasta twist you get bold flavor memories that ring true to its Louisiana heritage. It is a celebration dish perfect for potlucks or lazy Sunday suppers.

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Getting all the flavors just right is a fun adventure every time. Sometimes I double the veggies or toss in a handful of fresh basil in the summer. The dish adapts beautifully so make it your own and enjoy every spicy creamy bite.

Frequently Asked Questions

→ What meats are included in jambalaya pasta?

This version uses chicken thighs, shrimp, and andouille sausage for a hearty mix of flavors and textures.

→ How spicy is this Cajun-style pasta?

The heat level comes from Cajun seasoning and pepper. Adjust amounts for your spice preference.

→ Can I use a different type of pasta?

Rigatoni is traditional here, but penne or fusili work well too and hold the sauce nicely.

→ Which vegetables add flavor to the dish?

Bell peppers, onions, and tomatoes are sautéed for a fragrant and colorful base.

→ Is heavy cream necessary for the sauce?

Heavy cream makes the sauce extra rich, but you can substitute with half-and-half for a lighter result.

→ How do I know when shrimp are cooked?

Shrimp are ready when they turn pink and curl into a 'C' shape. Avoid overcooking to keep them tender.