Creamy Cajun Jambalaya Pasta With Chicken, Shrimp & Sausage (Print version)

A hearty Cajun pasta with chicken, shrimp, andouille sausage, peppers, and a creamy tomato sauce.

# Ingredients:

For the pasta and proteins

01 - 12 oz (340 g) rigatoni or penne
02 - 1 lb (450 g) boneless skinless chicken thighs, cut into 1-inch pieces
03 - 2 1/2 tablespoons Cajun seasoning, divided
04 - 1 teaspoon kosher salt, plus more as needed
05 - 2 tablespoons olive oil, divided
06 - 8 oz (225 g) andouille sausage, sliced into coins
07 - 8 oz (225 g) large raw shrimp, peeled and deveined

For the creamy Cajun sauce

08 - 1 small yellow onion, diced
09 - 1 green bell pepper, diced
10 - 1 red bell pepper, diced
11 - 2 celery ribs, diced
12 - 4 cloves garlic, minced
13 - 2 tablespoons tomato paste
14 - 1 (14.5 oz) can fire-roasted diced tomatoes
15 - 1 cup (240 ml) low-sodium chicken broth
16 - 1 cup (240 ml) heavy cream
17 - 1 tablespoon Worcestershire sauce
18 - 1/2 teaspoon dried oregano
19 - 1/4 teaspoon cayenne pepper, optional
20 - 3/4 cup (75 g) grated parmesan cheese
21 - 1/4 cup chopped parsley or sliced green onions

# Instructions:

01 - Boil the rigatoni in well-salted water until al dente. Reserve 1 cup of pasta water, then drain and set aside.
02 - Toss chicken with 1 tablespoon Cajun seasoning and 1/2 teaspoon salt. Heat 1 tablespoon oil in a large deep skillet over medium-high heat and cook chicken for 6-8 minutes, turning until browned and cooked through. Transfer to a plate.
03 - Add the sausage to the same skillet and brown for 2-3 minutes. Season shrimp with 1 teaspoon Cajun seasoning, add to the skillet, and cook 1-2 minutes per side until opaque. Transfer sausage and shrimp to the plate with the chicken.
04 - Add the remaining 1 tablespoon oil, onion, bell peppers, celery, remaining Cajun seasoning, and remaining 1/2 teaspoon salt. Cook for 6-7 minutes until softened. Stir in garlic and tomato paste for 1 minute.
05 - Add fire-roasted tomatoes, chicken broth, heavy cream, Worcestershire sauce, oregano, and cayenne if using. Simmer gently for 5-6 minutes until slightly thickened.
06 - Reduce heat to low. Stir in parmesan until melted, then add pasta, chicken, sausage, and shrimp. Toss until coated, adding reserved pasta water a few tablespoons at a time until glossy. Finish with parsley or green onions.

# Good to know:

01 - Best served hot, right after tossing with the sauce.
02 - Use a low-salt Cajun seasoning if possible, then adjust salt at the end.
03 - Leftovers keep in the refrigerator for up to 3 days.

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