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Cajun Jambalaya Pasta Recipe with Shrimps, Chicken, and Sausage

Last updated on October 27th, 2021 at 10:08 pm

Jambalaya Pasta — Leave the take-out menu and make this delicious restaurant-quality cajun/creole jambalaya pasta made with chicken, sausage, and shrimps. It comes together in about 30 minutes!

Jambalaya pasta served in a black plate

Jambalaya Pasta

Jambalaya pasta is a hearty and colorful pasta dish bursting with shrimps, chicken, and sausage — tons of flavor!.

If you’ve had jambalaya and you love pasta, then this is the dish for you. It’s next level cajun food.

You really don’t need much else to serve alongside it, but you could make a green salad or bake a crusty loaf bread to serve along with it if you feel inspired.

Jambalaya pasta seved in a black bowl garnished with parsley

What is Jambalaya pasta?

Many of us are familiar with jambalaya — a delicious dish made with meat, vegetables, and rice. However, jambalaya pasta might be pretty new to some of us.

Jambalaya Pasta is a bit of a fusion dish since pasta isn’t common for traditional Creole food, but that also makes it a satisfying change of pace from both Creole and other pasta dishes. 

This recipe is fairly straightforward, but following the instructions and tips below will sure going to make it one of your favorites!

Watch how to make jambalaya pasta:

How long to make Jambalaya Pasta?

This dish can be completed in 30 to 40minutes.

Is Jambalaya Pasta spicy? 

The short answer is “yes” (it wouldn’t be Creole if it wasn’t!), but you can always vary your ingredients, specifically by reducing the amount of Cajun seasoning and red pepper flakes.

What meats do you need for Jambalaya? 

Personally, I love the blend of chickenshrimp, and, andouille sausage for my Jambalaya. Their distinct flavors make every bite deliciously unique! However, you can include or withhold any meats you wish for this dish, and even make it vegetarian by substituting in zucchini and vegetable stock.

picture showing jambalaya pasta raised with a spoon

What pasta for this recipe? 

This recipe uses fettuccine, which is perfect for heartier sauces and the meats used in this dish. Of course, you are welcome to use whatever pasta you prefer, but pastas like fettucine and farfalle help to hold the sauce! Whichever pasta you use, make sure you only cook it al dente initially so that it’s not overcooked when combined with the jambalaya, and do not rinse it.

What to serve with Jambalaya Pasta? 

This dish has almost everything, but greens are a great side dish that you won’t get from the pasta—collard greens matches the Creole flavor of the jambalaya, but I would prefer serving with some crunch like asparagus or a slice or two of french bread.

Flavor Variations:

  • Substitute meats as desired, or make it vegetarian with vegetable stock and no meat
  • Control the spiciness by adding the Cajun seasoning and red pepper flakes to taste

If you like creole/cajun recipes, you will also like these ones:

More pasta recipes:

picture showing jambalaya pasta raised with a spoon

Jambalaya Pasta

Jambalaya Pasta — Leave the take-out menu and make this delicious restaurant quality cajun jambalaya pasta made with chicken, sausage, and shrimps. It comes together in about 30 minutes!
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: cajun, creole, pasta
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 6 Servings


  • 4 tbsp olive oil
  • 1 lb chicken breast cut into pieces
  • ½ lb shrimp deveined
  • ½ lb andouille sausage sliced into half-inch thick pieces
  • 2 tbsp Cajun spice
  • ½ cup red bell peppers diced
  • ½ cup green bell peppers diced
  • ¾ cup onion diced
  • 3 cloves garlic minced
  • 1 tsp thyme
  • 1 tsp oregano
  • 1 bay leaf
  • 8 ounces tomato sauce
  • ½ tsp red pepper flakes or Cayenne powder
  • 1 medium tomato diced
  • 1 cup chicken broth
  • 1 pound pasta fettuccine
  • Salt and pepper to taste If necessary
  • Parsley for garnish


  • Lightly season the chicken and shrimp (separately) with the Cajun seasoning.
  • Cook pasta until al dente, do not rinse.
  • Heat oil in a large pot, then cook chicken until cooked through. Set aside.
  • Add shrimp and cook through (about 3-5 minutes). Set aside.
  • Add andouille sausage until browned on both sides.
  • Add onion, garlic, and bay leaves. Cook until onion is translucent.
  • Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, Cajun seasoning, chicken broth, salt, and pepper.
  • Bring to a boil, then add shrimp and pasta—salt and pepper to taste.


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Recipe Rating


Sunday 14th of March 2021

There's no measurement listed for how much oregano so I just used my cooking experience judgment.

Lola Osinkolu

Wednesday 14th of July 2021

Thanks so much for catching that Beulah, I just adjusted the recipe to reflect that. Thanks for the five stars!


Sunday 21st of February 2021

my friend always talks about chef lola, I googled and tried this receive and it came out perfect. My husband loved it! I look forward to trying out recipes.

Lola Osinkolu

Thursday 25th of February 2021

Wow! Thank you for the feedback, Mary. I'm glad you weren't disappointed. :)

Nichole @casadecrews

Saturday 17th of October 2020

I love these flavors together! YUMMMM!

Lola Osinkolu

Wednesday 21st of October 2020

Thank you, Nichole 😊


Monday 12th of October 2020

I love that you use fettuccine in this and I LOVE Cajun spice so this is a must make.

Lola Osinkolu

Tuesday 20th of October 2020

Glad you love it Liz. I will be happy to know how well you like it whenever you get to try it. ❤


Friday 18th of September 2020

I love Cajun seasoning (Tony Chachere's us my go to) but something tells me that 2 lbs just might be a misprint! What would the actual amount be?

Lola Osinkolu

Sunday 4th of October 2020

Thanks so much for catching that BigD. It's 2 Tbsp, and I’m going to update the recipe to reflect that now. Thanks for stopping by and taking the time to reach out. Let me know how well you like it when you try it. :)