Delicious Jambalaya Pasta with Cajun Flavors (Print version)
A bold Cajun jambalaya pasta with shrimp, chicken, andouille sausage, peppers, tomatoes, and a lightly creamy sauce.
# Ingredients:
For the pasta
01 -
12 oz (340 g) penne pasta
02 -
1/2 cup reserved pasta water
For the proteins
03 -
12 oz (340 g) boneless skinless chicken breast or thighs, cut into 3/4-inch pieces
04 -
12 oz (340 g) large shrimp, peeled and deveined
05 -
8 oz (225 g) andouille sausage, sliced
06 -
2 1/2 tablespoons Cajun seasoning, divided
07 -
2 tablespoons olive oil, divided
For the sauce
08 -
1 small yellow onion, diced
09 -
2 celery ribs, diced
10 -
1 red bell pepper, sliced
11 -
1 green bell pepper, sliced
12 -
4 cloves garlic, minced
13 -
2 tablespoons tomato paste
14 -
1 can (14.5 oz or 410 g) diced tomatoes
15 -
3/4 cup (180 ml) low-sodium chicken broth
16 -
1/3 cup (80 ml) heavy cream
17 -
1/2 teaspoon dried thyme
18 -
1/2 teaspoon dried oregano
19 -
Salt and black pepper, to taste
20 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Boil the penne in well-salted water until 1 minute shy of al dente. Reserve 1/2 cup pasta water, then drain.
02 -
Toss the chicken with 1 tablespoon Cajun seasoning. Toss the shrimp with 1 teaspoon Cajun seasoning in a separate bowl.
03 -
Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Cook the shrimp for 1-2 minutes per side until pink and opaque, then transfer to a plate.
04 -
Add the remaining oil. Brown the chicken for 4-5 minutes, then add the sliced andouille and cook 2-3 minutes more until the sausage edges are browned.
05 -
Add onion, celery, and bell peppers. Cook for 5 minutes until softened. Stir in garlic and tomato paste and cook for 1 minute.
06 -
Stir in diced tomatoes, chicken broth, cream, thyme, oregano, and the remaining Cajun seasoning. Simmer for 5-7 minutes until slightly thickened and the chicken reaches 165 F.
07 -
Add the drained pasta and toss until coated. Return the shrimp and parsley to the skillet. Loosen with reserved pasta water as needed, then season with salt and pepper.
# Good to know:
01 -
Best served hot while the sauce is glossy and loose.
02 -
Use low-sodium broth if your Cajun seasoning is salty.
03 -
Leftovers keep refrigerated for up to 3 days.