Cajun Jambalaya Pasta
Jambalaya Pasta is filled with saucy spicy noodles, shrimp, sausage, and chicken
Equipment
- Magma Nesting Cookware https://amzn.to/3hL35Gl
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.