Jambalaya Pasta Recipe

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.