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!
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 tablespoon cajun spice
- 4 tablespoon olive oil
- ¾ cup onion diced
- 3 cloves garlic minced
- 1 bay leaf
- 1 medium tomato diced
- 8 ounces tomato sauce
- ½ teaspoon red pepper flakes or cayenne powder
- ½ cup red bell peppers diced
- ½ cup green bell peppers diced
- 1 teaspoon thyme
- 1 teaspoon oregano
- 1 cup chicken broth
- Salt and pepper to taste if necessary
- Parsley for garnish
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.
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