Looking for a bold, comforting meal that won’t leave your RV kitchen looking like a war zone? This Cajun Jambalaya Pasta brings the heat, the flavor, and the convenience — all in one pot. Loaded with smoky Andouille sausage, tender chicken, juicy shrimp, and a creamy Cajun-spiced sauce, it’s the kind of dish that satisfies everyone around the table (and keeps cleanup to a minimum).
We cooked this up in our Magma Nesting Cookware, which is a lifesaver in small spaces, and it turned out restaurant-quality good. Whether you’re parked lakeside or boondocking in the desert, this pasta brings that big Southern flavor wherever you are.
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What Is Jambalaya?
Jambalaya is a classic Cajun comfort food traditionally made with chicken, sausage, and shrimp simmered in a seasoned tomato broth with rice. It’s hearty, spicy, and full of soul.
This version gives Jambalaya a pasta twist — and trust me, it works. We’re swapping rice for noodles (Ziti, Linguine, or whatever you’ve got on hand), and cooking everything in one pot. It’s rich, creamy, and satisfying — all in under an hour.
Why You’ll Love This Recipe
- One-pot meal – minimal cleanup
- Flexible ingredients – use whatever pasta you have on hand
- Packed with protein – chicken, sausage, and shrimp
- Full of flavor – Cajun spices, garlic, and veggies
- RV-friendly – doesn’t require a huge kitchen
Ingredients
- 2 tbsp light olive oil, divided
- 14 oz Andouille or smoked sausage, sliced ½-inch thick on the diagonal
- 1 lb boneless skinless chicken breast, cut into 1-inch pieces
- 2 tbsp Cajun seasoning mix, divided
- 1 medium red onion, chopped (about 1 cup)
- 4 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 can Rotel tomatoes (with green chilies)
- 2 cups chicken broth
- 10–12 oz dry pasta (linguine, spaghetti, or ziti)
- 1 lb raw shrimp, peeled and deveined, tails removed
- ¾ cup heavy cream
- ¼ cup fresh Italian parsley, chopped (optional)
- Salt and pepper to taste
Equipment
- Magma Nesting Cookware – This is our go-to setup for cooking in the RV. Compact, durable, and designed for small spaces. I made this Cajun Jambalaya Pasta in the large skillet from our Magma set, and it worked perfectly for this one-pot meal.
Tip for RVers: If you’re cooking in a tiny kitchen like we are, having high-quality stackable cookware like Magma makes all the difference.
Instructions
Brown the sausage
Heat 1 tbsp oil over medium-high heat in a large deep-sided skillet or Dutch oven. Add sausage and cook 2–3 minutes until browned. Transfer to a bowl and set aside.
Cook the chicken and veggies
Add the remaining 1 tbsp of oil to the pot. Add chicken and 1 tbsp of Cajun seasoning. Cook for 3–4 minutes. Add onion, garlic, and bell peppers. Cook another 5 minutes until veggies are soft and chicken is cooked through. Transfer to the bowl with the sausage.
Make the sauce
Pour in the Rotel tomatoes, chicken broth, and remaining Cajun seasoning. Bring to a boil.
Add the pasta
Stir in the pasta, cover, and reduce heat to a simmer. Cook for 10 minutes.
Add shrimp and cream
Remove lid and stir to loosen pasta. Add heavy cream and shrimp. Stir well, cover, and simmer 5 more minutes until shrimp is pink and pasta is al dente.
Finish and serve
Add chicken, sausage, and veggies back to the pot. Stir everything together. Taste and season with salt and pepper if needed. Garnish with fresh parsley and let rest a few minutes before serving.
Cajun Jambalaya Pasta
Ingredients
Equipment
Method
- Drizzle 1 tbsp oil into a large deep-sided skillet or Dutch oven and place it over medium-high heat. When the oil is hot, add the sausage. Spread across the pot and cook for 2 minutes, until lightly browned. Stir and cook an additional minute or two. Transfer the sausage to a large bowl next to the stove.
- Add the remaining oil to the pot and then add the chicken. Sprinkle with 1 tablespoon of Cajun Spice and stir to coat. Cook for 3 minutes, stir and continue cooking for a couple more minutes. 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.
- Add the tomatoes, chicken broth, and remaining 1 tablespoon of Cajun Spice 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 lid. Simmer for 10 minutes.
- Remove the lid, stir to separate the pasta as needed. Add the cream and shrimp. Stir to combine. Cover and simmer 5 more minutes, until the shrimp is pinkish-orange and cooked through and the pasta is cooked to al-dente.
- Add the chicken, sausage, and vegetables back to the pot. Season with salt and pepper, only if needed. Sprinkle generously with fresh parsley. Remove from the heat and let rest for a few minutes before serving.
Final Thoughts
I hope you give this creamy Cajun Jambalaya Pasta a try — it’s one of our go-to comfort meals on the road. It’s spicy, satisfying, and comes together in one pot. Got questions or a twist on this recipe? Drop a comment below — I’d love to hear from you.
Have you tried this recipe? Do you have a favorite version of this recipe, or a twist you’d recommend?
We’re always up for trying something new and tasty in our RV kitchen!
Thanks so much for stopping by and sharing a little kitchen time with us.
If you have any questions, tips, or comments, drop them below—we’d love to hear from you!
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