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Cajun Jambalaya Pasta Recipe

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4.2 from 5 reviews

A flavorful Cajun Jambalaya Pasta combining succulent shrimp, tender chicken, and smoky Andouille sausage with sautéed bell peppers and onions, all tossed in a creamy Cajun-spiced sauce over linguine. This vibrant dish offers a comforting yet spicy twist on traditional jambalaya, perfect for a hearty dinner ready in just 40 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Cajun

Ingredients

Seafood and Meat

  • 1/2 pound large shrimp (peeled and deveined; tails optional)
  • 3/4 pound boneless skinless chicken breast (cut into 1 inch pieces)
  • 2 inch links of Aidells® Cajun Style Andouille Sausage (cut into 1/2 inch thick rounds)

Vegetables and Aromatics

  • 1 small red onion (thinly sliced)
  • 2 cups thinly sliced bell peppers (red, yellow, and green)

Pasta and Dairy

  • 10 ounces linguine pasta
  • 1 cup heavy cream

Seasonings and Oils

  • 2 tablespoons olive oil (divided use)
  • 2 teaspoons Cajun seasoning (or more to taste)
  • 2 tablespoons chopped parsley
  • Salt and pepper to taste

Instructions

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add the linguine and cook according to package directions until al dente. Drain and set aside.
  2. Sauté onions and peppers: While pasta cooks, heat 1 tablespoon olive oil in a large pan over medium heat. Add the sliced red onion and bell peppers, cook for 4-6 minutes until softened. Season with 1 teaspoon Cajun seasoning, salt, and pepper. Remove from the pan and keep warm.
  3. Cook chicken: Wipe out the pan and heat remaining tablespoon olive oil over medium-high heat. Add chicken pieces, season with salt, pepper, and remaining 1 teaspoon Cajun seasoning. Cook for 5-6 minutes, stirring occasionally, until cooked through.
  4. Add sausage: Add Andouille sausage slices to the pan with chicken and cook for an additional 3-4 minutes to heat through and brown slightly.
  5. Add shrimp: Add shrimp to the pan and cook for 2-3 minutes until they turn pink and opaque.
  6. Combine vegetables: Stir the reserved sautéed peppers and onions back into the pan with the meat and shrimp, mixing well.
  7. Make the sauce and combine: Return the drained pasta to the pot and set over medium-high heat. Pour in the heavy cream, season with salt and pepper, and cook for 3-4 minutes, stirring occasionally until the sauce begins to thicken.
  8. Serve: Plate the creamy pasta and top with the spicy jambalaya meat and vegetable mixture. Garnish with chopped parsley and serve immediately.

Notes

  • For more heat, increase the amount of Cajun seasoning or add a pinch of cayenne pepper.
  • You can leave shrimp tails on for presentation or remove for easier eating.
  • Other long pasta varieties like fettuccine or spaghetti can be used instead of linguine.
  • Use low-fat cream or milk to reduce calories, but the sauce will be thinner.
  • Make sure not to overcook shrimp to keep them juicy and tender.

Find it online: https://cheftinaskitchen.com/cajun-jambalaya-pasta-recipe-2/