Cajun Jambalaya Pasta Recipe with Shrimps, Chicken, and Sausage

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

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.

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 chicken, shrimp, 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.

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:

• Spicy Jambalaya with chicken and andouille sausage
• Easy Cajun Shrimp Pasta
• Oven-baked seafood Jambalaya

More pasta recipes:

• Ground Beef Pasta
• Jollof Spaghetti

Jambalaya Pasta

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

5 from 4 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: cajun, creole, pasta

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Servings: 6 Servings

Calories: 578.6kcal

Ingredients

• 1 pound pasta fettuccine
• 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
• 4 tbsp olive oil
• ¾ cup onion diced
• 3 cloves garlic minced
• 1 bay leaf
• 1 medium tomato diced
• 8 ounces tomato sauce
• ½ tsp red pepper flakes or cayenne powder
• ½ cup red bell peppers diced
• ½ cup green bell peppers diced
• 1 tsp thyme
• 1 tsp oregano
• 1 cup chicken broth
• Salt and pepper to taste if necessary
• Parsley for garnish

US Customary – Metric

Instructions

• Cook pasta until al dente, drain but do not rinse. set aside
• Lightly season the chicken and shrimp (separately) with the cajun seasoning.
• Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
• Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
• Add andouille sausage and brown on both sides.
• Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
• Add the chicken, diced tomato, red bell peppers, green bell peppers, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
• Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
• Garnish with parsley if desired.

Video

https://www.youtube.com/watch?v=nRGTISoBQo8

Nutrition

Calories: 578.6kcal | Carbohydrates: 63g | Protein: 43.2g | Fat: 17.3g | Saturated Fat: 4.9g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 6.6g | Trans Fat: 0.1g | Cholesterol: 206mg | Sodium: 871.3mg | Potassium: 1009.3mg | Fiber: 5.4g | Sugar: 5.9g | Vitamin A: 2097.7IU | Vitamin C: 34.8mg | Calcium: 91.6mg | Iron: 3.7mg

Let’s Connect! You can find me on YouTube, Facebook, and Instagram. I love keeping in touch with all of you!

If you make this recipe I’d love to see pictures of your creations on Instagram or Facebook. #cheflolaskitchen