Cajun Jambalaya Pasta

Cajun Spices add fantastic flavor to the Chicken, Andouille Sausage, and Tender Shrimp making this Jambalaya Pasta dinner a favorite that’ll have everyone asking for seconds. This saucy one-pot pasta dish is an easy weeknight dinner you are going to love.

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What is Jambalaya?

Jambalaya is a classic Cajun dish that consists of Chicken, Andouille Sausage and Shrimp, all cooked together in one pot, usually with rice. It’s a little like a stew, thick and completely satisfying with every bite. We often make Jambalaya in the Crock Pot and let it cook all day to have the spices blend. But this recipe is great for a quick weeknight meal.

Instead of rice, this Jambalaya recipe uses pasta. You can use what ever type pasta you like or have on hand. Tonight we had some Ziti from our Coronavirus stash that we used. The version I’m sharing today has been a hit with everyone who’s tried it.

Cajun Jambalaya PastaCajun Jambalaya Pasta

With Chicken, Andouille Sausage, and Shrimp, this recipe is perfect for the meat lovers in the family. The meat is skillet browned with Cajun spices and the shrimp simmered in a cream sauce with chicken broth and tomato.

Everything comes together in one pot with bell peppers, onion, and garlic along with cooked noodles.

One-pot pasta recipes not only save clean up effort and time, but they also save space. If you’re cooking in a small space like we are in our RV or sharing a kitchen with other cooks, recipes that don’t require you to spread out all over are essential.

Prepare all ingredients

Cajun Jambalaya Pasta Ingredients

Cajun Jambalaya Pasta

Jambalaya Pasta is filled with saucy spicy noodles, shrimp, sausage, and chicken
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course
Cuisine American

Equipment

  • Magma Nesting Cookware

Ingredients
  

  • 2 tbsp Light Olive Oil Divided
  • 14 oz Andouille or Smoked Sausage Sliced 1/2-inch thick on the diagonal.
  • 1 lb Boneless, Skinless Chicken Breasts Cut into 1-inch pieces.
  • 2 tbsp Cajun Seasoning Mix Divided
  • 1 Medium Red Onion, Cut into 1/2-inch pieces, about 1 cup's worth.
  • 4 Cloves Garlic Minced
  • 1 Red Bell Pepper Chopped into 1/2-inch pieces, about 1 cup's worth.
  • 1 Yellow Bell Pepper Chopped into 1/2-inch pieces, about 1 cup's worth.
  • 1 Can Rotel Tomatoes
  • 2 Cups Chicken Broth
  • 10-12 oz Dry Linguine, Spaghetti, or Ziti Pasta
  • 1 lb Raw Shrimp Peeled, deveined, and tails removed.
  • 3/4 cup Heavy Cream
  • 1/4 cup Fresh Italian Parsley (Optional) Chopped small.
  • Salt and Pepper to taste

Instructions
 

  • 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.
Keyword Cajun Jambalaya Pasta

Instructions:

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.

Cajun Jambalaya Pasta

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.

Cajun Jambalaya Pasta

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.

Cajun Jambalaya Pasta

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.

Cajun Jambalaya Pasta

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.

Cajun Jambalaya Pasta

I hope you give our Cajun Jambalaya Pasta a try. If you have any questions or comments please feel free to add them below. Let me know if you’ve made this recipe yourself.

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