Jambalaya Pasta recipe

There are certain dishes that just transport you, and for me, Jambalaya Pasta is a one-way ticket to a flavor fiesta right in my own kitchen! I first whipped up this recipe on a whim, craving the bold, spicy notes of traditional Jambalaya but wanting the comforting, slurp-able satisfaction of pasta. The result? An absolute explosion of taste that had my entire family oohing and aahing. My husband, who is a die-hard fan of anything Cajun or Creole, declared it an instant classic. Even the kids, who can sometimes be wary of “spicy,” were drawn in by the smoky aroma of the Andouille sausage, the tender chicken, and the sweet pops of shrimp, all tangled up in a rich, zesty tomato-based sauce clinging to every swirl of pasta. It’s become our go-to for a lively weeknight dinner that feels special, a perfect dish for when friends come over, and honestly, my favorite way to bring a little bit of New Orleans spirit to our table without hours of simmering a traditional rice-based Jambalaya. This pasta version delivers all the iconic flavors with a satisfying, easy-to-love twist.

Complete with the ingredients amount

This Jambalaya Pasta recipe is packed with flavor and designed to be a hearty, satisfying meal. Ensure you have high-quality ingredients for the best taste.

• For the Proteins:
  • Boneless, Skinless Chicken Thighs or Breasts: 1 pound, cut into 1-inch pieces
  • Andouille Sausage: 12 ounces, smoked, sliced into 1/4-inch thick rounds (or other good quality smoked sausage like kielbasa)
  • Large Shrimp: 1 pound, peeled and deveined (fresh or frozen, thawed)
  • Olive Oil: 2 tablespoons, divided
  • Butter: 1 tablespoon
• For the Aromatics (The Holy Trinity & Garlic):
  • Onion: 1 large, chopped (about 1.5 cups)
  • Green Bell Pepper: 1 large, chopped (about 1 cup)
  • Celery: 2-3 ribs, chopped (about 1 cup)
  • Garlic: 4-5 cloves, minced (about 1.5 tablespoons)
• For the Spices & Seasonings:
  • Cajun or Creole Seasoning: 2 tablespoons (store-bought or homemade, adjust to taste and salt content)
  • Smoked Paprika: 1 teaspoon (for color and smoky depth)
  • Dried Thyme: 1 teaspoon
  • Dried Oregano: 1/2 teaspoon
  • Cayenne Pepper: 1/4 – 1/2 teaspoon (optional, adjust to your heat preference)
  • Bay Leaf: 1
  • Salt: To taste (be mindful of salt in Cajun seasoning and broth)
  • Black Pepper: Freshly ground, to taste
• For the Sauce & Pasta:
  • Pasta: 12-16 ounces of your choice (fettuccine, linguine, penne, or rotini work well)
  • Diced Tomatoes: 1 can (14.5 ounces), undrained
  • Chicken Broth: 1.5 cups, low sodium
  • Tomato Paste: 2 tablespoons
  • Worcestershire Sauce: 1 tablespoon
  • Hot Sauce (e.g., Tabasco, Crystal): 1-2 teaspoons, or to taste (optional)
  • Heavy Cream: 1/2 cup (optional, for a creamier finish)
• For Garnish (Optional):
  • Fresh Parsley: 1/4 cup, chopped
  • Green Onions (Scallions): 1/4 cup, thinly sliced

Instructions

Follow these step-by-step instructions to create a mouthwatering Jambalaya Pasta that will have everyone asking for seconds. Working in stages ensures each component is perfectly cooked and flavors meld beautifully.

1. Prepare Ingredients (Mise en Place):
   • Cut the chicken into 1-inch pieces and season lightly with a pinch of Cajun seasoning, salt, and pepper.
   • Slice the Andouille sausage.
   • Peel and devein the shrimp; pat them dry and season lightly with a pinch of Cajun seasoning.
   • Chop the onion, bell pepper, and celery (the “holy trinity”). Mince the garlic.
   • Measure out all spices, liquids, and other ingredients.
   • Have a large pot of salted water heating for the pasta.
2. Cook the Pasta:
   • Once the water is at a rolling boil, add a generous amount of salt (about 1 tablespoon).
   • Add the pasta and cook according to package directions until al dente (tender but with a slight bite).
   • Important: Before draining, reserve about 1 cup of the starchy pasta water. This will be used later to adjust the sauce consistency if needed.
   • Drain the pasta and set aside. You can toss it with a tiny drizzle of olive oil to prevent sticking if it will be sitting for a few minutes.
3. Brown the Proteins:
   • While the pasta water is heating or pasta is cooking, heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
   • Add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding). Cook for 3-4 minutes per side, until browned and mostly cooked through. Remove the chicken from the pot and set aside on a clean plate.
   • To the same pot, add the sliced Andouille sausage. Cook for 4-5 minutes, stirring occasionally, until it’s nicely browned and some of its flavorful fat has rendered. Remove the sausage with a slotted spoon and add it to the plate with the chicken. Leave the rendered fat in the pot.
4. Sauté the Aromatics (Holy Trinity):
   • Reduce the heat to medium. If needed, add the remaining 1 tablespoon of olive oil and the 1 tablespoon of butter to the pot (the butter adds richness).
   • Add the chopped onion, green bell pepper, and celery to the pot. Sauté for 7-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Scrape up any browned bits (fond) from the bottom of the pot as they cook – this is pure flavor!
5. Bloom Spices and Add Garlic:
   • Add the minced garlic, Cajun/Creole seasoning, smoked paprika, dried thyme, dried oregano, and cayenne pepper (if using) to the pot with the vegetables.
   • Cook for 1-2 minutes more, stirring constantly, until the spices are fragrant. This “blooming” process enhances their flavor. Be careful not to burn the garlic or spices.
   • Stir in the tomato paste and cook for another 1-2 minutes, allowing it to caramelize slightly, which deepens its flavor.
6. Build the Sauce:
   • Pour in the undrained diced tomatoes and chicken broth. Add the Worcestershire sauce, hot sauce (if using), and the bay leaf. Stir well to combine, scraping up any remaining browned bits from the bottom.
   • Bring the sauce to a gentle simmer. Reduce the heat to low, cover, and let it simmer for 10-15 minutes to allow the flavors to meld together.
7. Combine and Finish:
   • Return the cooked chicken and Andouille sausage to the pot with the sauce. Stir to combine and let it simmer for another 5 minutes so the proteins can absorb the sauce flavors.
   • Taste the sauce and adjust seasonings as needed. You might want more Cajun seasoning, salt, pepper, or hot sauce.
   • Add the seasoned raw shrimp to the pot. Stir gently and cook for just 2-4 minutes, or until the shrimp are pink, opaque, and curled. Do not overcook the shrimp, or they will become tough.
   • If using heavy cream for a creamier sauce, stir it in now. Let it heat through gently for a minute or two, but do not bring it to a rapid boil.
   • Remove the bay leaf.
8. Add Pasta and Serve:
   • Add the cooked and drained pasta to the pot with the Jambalaya sauce and proteins. Toss everything together gently but thoroughly to ensure the pasta is well-coated with the sauce.
   • If the sauce seems too thick, add a splash or two of the reserved pasta water, a little at a time, until it reaches your desired consistency. The starchy water helps the sauce cling to the pasta beautifully.
   • Serve immediately, garnished generously with fresh chopped parsley and sliced green onions.

Nutrition Facts (Servings and calories per serving)

Please remember these nutritional values are estimates and can vary based on specific ingredient brands, exact quantities used, the type of pasta, and whether heavy cream is included. This calculation is based on approximately 6-8 servings.

• Servings: 6-8 hearty servings
• Calories per serving (approximate, based on 6 servings, without cream): 600-750 calories
• Calories per serving (approximate, based on 8 servings, without cream): 450-580 calories
  (Adding 1/2 cup of heavy cream can add approximately 50-70 calories per serving, based on 6 servings)

Approximate Breakdown (per serving, based on 6 servings, without cream):

• Protein: 40-50g (From chicken, sausage, shrimp, and pasta)
• Fat: 20-30g (From sausage, chicken thighs if used, olive oil, butter)
  • Saturated Fat: 6-10g
• Carbohydrates: 60-75g (Primarily from pasta and tomatoes)
• Fiber: 5-8g (From vegetables and pasta, especially if whole wheat)
• Sugar: 7-10g (Naturally occurring from vegetables, tomatoes)

For a more accurate nutritional breakdown, use an online recipe calculator with your specific ingredients and quantities. This dish is a substantial and flavorful meal, rich in protein and satisfying carbohydrates.

Preparation time

This Jambalaya Pasta, while having several components, comes together in a reasonable amount of time, making it feasible for a robust weeknight meal or a weekend treat.

• Prep Time (Mise en Place): 25-30 minutes
  • This includes:
    • Chopping chicken, slicing sausage: 5-7 minutes
    • Peeling/deveining shrimp (if not pre-done): 5-10 minutes
    • Chopping all vegetables (onion, bell pepper, celery, garlic): 10-12 minutes
    • Measuring spices and other ingredients: 3-5 minutes
• Cook Time: 45-55 minutes
  • Cooking pasta: 8-12 minutes (concurrent with some browning)
  • Browning chicken and sausage: 10-15 minutes
  • Sautéing aromatics and blooming spices: 10-15 minutes
  • Simmering sauce: 10-15 minutes
  • Finishing with shrimp and pasta: 5-8 minutes
• Total Time: Approximately 1 hour 10 minutes to 1 hour 25 minutes from start to finish.

While it’s not a 30-minute meal, much of the cook time involves simmering or sautéing where you don’t need constant hands-on attention, allowing you to manage other tasks or simply enjoy the amazing aromas filling your kitchen.

How to Serve

Serving this vibrant Jambalaya Pasta is all about enhancing its bold flavors and appealing presentation. Here are some suggestions:

• In Large, Shallow Bowls:
  • This is the ideal way to serve pasta dishes like Jambalaya Pasta, allowing diners to easily twirl their pasta and get a bit of everything in each bite.
  • Ensure each serving has a good mix of chicken, sausage, shrimp, and plenty of the flavorful sauce.
• Garnishes are Key:
  • Fresh Parsley: A generous sprinkle of freshly chopped flat-leaf parsley adds a burst of color and freshness that cuts through the richness.
  • Green Onions (Scallions): Thinly sliced green onions provide a mild, fresh oniony bite and another layer of green.
  • Extra Cajun Seasoning: Offer a small shaker of Cajun seasoning on the side for those who like an extra kick.
  • Hot Sauce: Have a bottle of your favorite Louisiana-style hot sauce (like Tabasco, Crystal, or Cholula) on the table for individual heat adjustment.
  • Lemon Wedges (Optional): A squeeze of fresh lemon juice can brighten up the flavors for some palates.
• Accompaniments:
  • Crusty Bread or Garlic Bread: Essential for soaking up every last bit of that delicious, spicy sauce.
    • Quick Garlic Bread: Toast slices of French baguette, rub with a cut garlic clove, and drizzle with olive oil or spread with garlic butter.
  • Simple Green Salad: A crisp green salad with a light vinaigrette (perhaps a Creole mustard vinaigrette) can provide a refreshing contrast to the hearty pasta.
    • Think mixed greens, romaine, or iceberg lettuce with a few cherry tomatoes and cucumber slices.
  • Cornbread: Sweet or savory cornbread is a classic Southern accompaniment that pairs wonderfully with the flavors of Jambalaya.
• Beverage Pairings:
  • Beer: A crisp American lager, a hoppy IPA (to complement the spice), or a classic Louisiana Abita Amber would be excellent.
  • Wine:
    • White: A slightly off-dry Riesling or Gewürztraminer can balance the spice. A full-bodied Chardonnay could also work.
    • Red: A light-bodied, fruity red like a Beaujolais or a Zinfandel (which often has spicy notes) can pair well.
  • Iced Tea: Sweet or unsweetened iced tea is a refreshing non-alcoholic option.

Presenting it family-style in a large serving dish also works wonderfully for casual gatherings, allowing everyone to serve themselves.

Additional tips (5 tips)

Make your Jambalaya Pasta even more spectacular with these helpful tips and tricks:

1. Master the “Holy Trinity” Ratio and Sauté:
   • The “holy trinity” of Cajun/Creole cooking (onion, bell pepper, celery) is foundational. Aim for roughly a 2:1:1 ratio by volume (e.g., 2 parts onion, 1 part bell pepper, 1 part celery), though the recipe above is a good starting point.
   • Don’t Rush the Sauté: Sauté these vegetables properly over medium heat until they are truly softened and slightly translucent (about 7-10 minutes). This develops their sweetness and creates a deep flavor base for your sauce. Scrape the bottom of the pot frequently to incorporate any browned bits (fond).
2. Choose Your Sausage Wisely (And Render It Well):
   • Andouille is Authentic: For the most authentic flavor, use true Andouille sausage. It’s a coarse-grained smoked pork sausage, heavily spiced with garlic, pepper, and other seasonings.
   • Good Alternatives: If Andouille isn’t available, other good quality smoked sausages like Polish kielbasa, or even a spicy Italian sausage (though the flavor profile will shift slightly) can be used.
   • Render the Fat: Browning the sausage not only adds color and texture but also renders out some of its flavorful fat. Leaving this fat in the pot to cook the trinity adds incredible depth to the dish.
3. Control the Spice Level to Your Liking:
   • Jambalaya is known for its kick, but you are in control!
     • Cajun/Creole Seasoning: These blends vary in salt and heat. Taste yours first. You can always add more later.
     • Cayenne Pepper: This is your primary heat control. Start with a smaller amount (e.g., 1/4 teaspoon) and increase if desired. You can also add it at the end, or let individuals add their own via hot sauce.
     • Hot Sauce: Adding a Louisiana-style hot sauce to the sauce itself, and serving extra on the side, allows for customization.
   • If you’re sensitive to spice, omit the cayenne initially and use a mild Cajun seasoning.
4. Don’t Overcook the Shrimp!
   • Shrimp cook very quickly, typically in just 2-4 minutes. They are done when they turn pink, opaque, and curl into a “C” shape.
   • Add them at the very end of the sauce-making process, just before you toss in the pasta. The residual heat will continue to cook them slightly.
   • Overcooked shrimp become rubbery and tough, so watch them carefully. If using pre-cooked shrimp, add them with the pasta just to heat through.
5. The Magic of Reserved Pasta Water & Cream Option:
   • Pasta Water: Never discard all your pasta water until the dish is fully assembled! The starchy water is an amazing emulsifier and can adjust the consistency of your sauce, making it silkier and helping it cling better to the pasta. If your Jambalaya Pasta seems too dry or the sauce too thick after adding the pasta, stir in a few tablespoons of reserved pasta water at a time until it reaches the perfect consistency.
   • Creamy vs. Tomato-Based: The optional heavy cream adds a luxurious richness and mellows the spice slightly, creating a “Creole-style” creamy tomato sauce. If you prefer a more traditional, purely tomato-based (and often spicier) Jambalaya flavor, simply omit the cream. Both versions are delicious!

FAQ section (5 Q/A)

Here are some frequently asked questions about making Jambalaya Pasta, along with helpful answers:

Q1: Can I make Jambalaya Pasta vegetarian or vegan?
A1: While traditional Jambalaya heavily features meat and seafood, you can make a flavorful vegetarian or vegan pasta inspired by it.
* Vegetarian: Omit the chicken, sausage, and shrimp. Increase the amount and variety of vegetables (e.g., add mushrooms, zucchini, or okra). Use a high-quality vegetarian smoked sausage if available. Ensure your broth is vegetable-based and Worcestershire sauce is vegetarian (some contain anchovies). You can still use the optional heavy cream or a plant-based cream.
* Vegan: Follow the vegetarian suggestions. Use plant-based smoked sausage. Replace butter with vegan butter or more olive oil. Omit the heavy cream or use a full-fat unsweetened plant-based cream (like cashew or oat cream). Ensure all your seasonings and broth are vegan.
The flavor profile will be different, but still delicious and spicy with the trinity and Cajun spices.

Q2: What if I can’t find Andouille sausage? What are good substitutes?
A2: Andouille sausage provides a specific smoky and spicy flavor, but if it’s unavailable, you have good alternatives:
* Kielbasa (Polish Smoked Sausage): This is probably the closest widely available substitute. It’s smoked and flavorful, though generally milder than Andouille. You might want to add a bit more cayenne or smoked paprika to compensate.
* Other Smoked Sausages: Any good quality smoked pork or beef sausage can work. Look for one with a robust flavor.
* Chorizo (Spanish or Mexican): Spanish chorizo (cured, smoked) can work but has a very distinct paprika flavor. Mexican chorizo (fresh) would need to be cooked thoroughly and crumbled, and will significantly change the flavor profile and texture, but could be an interesting variation.
* Spicy Italian Sausage: This can be used, but it will lend a more Italian-American flavor with fennel notes.
Adjust seasonings accordingly based on the spiciness of your chosen sausage.

Q3: Can I make this recipe gluten-free?
A3: Yes, absolutely! The main source of gluten is the pasta.
* Gluten-Free Pasta: Simply substitute the regular pasta with your favorite brand of gluten-free pasta (corn-rice blends, quinoa pasta, or lentil pasta all work). Cook according to its package directions, as gluten-free pastas can sometimes cook differently.
* Check Seasonings & Broth: Ensure your Cajun/Creole seasoning, chicken broth, and Worcestershire sauce are certified gluten-free, as some brands may contain hidden gluten. Andouille sausage is typically gluten-free, but always check the label.

Q4: How can I make this dish less spicy or more kid-friendly?
A4: It’s easy to adjust the heat level:
* Omit Cayenne Pepper: This is the most direct way to reduce heat.
* Choose Mild Cajun/Creole Seasoning: Some blends are much spicier than others. Look for or make a mild version. You can even make your own blend and control the amount of cayenne in it.
* Use Mild Sausage: Opt for a mild smoked sausage like kielbasa instead of spicy Andouille.
* Serve Hot Sauce on the Side: Allow adults and those who like more heat to add it to their individual servings.
* Add More Cream (if using): Dairy can help mellow out spiciness.
* Balance with Sweetness: A tiny pinch of sugar in the sauce (less than 1/4 teaspoon) can sometimes help balance aggressive spice, though this isn’t traditional.
By controlling these elements, you can make a flavorful but much milder version suitable for kids or those sensitive to spice.

Q5: Can I freeze Jambalaya Pasta leftovers?
A5: Yes, you can freeze Jambalaya Pasta, but be aware that the texture of the pasta and shrimp might change slightly upon thawing and reheating.
* Cool Completely: Allow the leftovers to cool completely to room temperature before freezing.
* Portion and Package: Divide into individual or family-sized portions in airtight freezer-safe containers or heavy-duty freezer bags. Remove as much air as possible to prevent freezer burn.
* Freeze: Label with the date and freeze for up to 2-3 months for best quality.
* Thawing & Reheating:
* Thaw: Thaw overnight in the refrigerator for best results.
* Reheat: Gently reheat on the stovetop over medium-low heat, adding a splash of broth, water, or cream to loosen the sauce and refresh the pasta if it seems dry. Stir occasionally until heated through. You can also reheat in the microwave, but stovetop often yields better results for pasta dishes. Avoid overcooking the shrimp during reheating.

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