Easy Cajun Jambalaya Pasta

This easy Cajun Jambalaya Pasta brings all the bold and vibrant flavors of Louisiana right to your dinner table in just 30 minutes. It combines tender chicken, succulent shrimp, spicy sausage, and colorful bell peppers in a rich, flavorful sauce that perfectly coats the pasta. This dish is a fantastic way to enjoy the classic taste of jambalaya without the fuss, making it ideal for busy weeknights or casual gatherings.

I first made this pasta on a weeknight when I craved something hearty and spicy, and it quickly became a favorite in our house. My family loves it so much that it’s often requested for Sunday dinners.

Ingredients

• Chicken breast: cut into bite-sized pieces, the main protein that stays tender when cooked right
• Shrimp: deveined for a delicate seafood flavor, adds a touch of sweetness and texture
• Andouille sausage: sliced thick to add smoky heat, look for authentic sausage with good seasoning
• Cajun spice blend: for that signature bold kick, homemade blend works best but a good quality store-bought one will do
• Red and green bell peppers: diced for color and fresh crunch, choose firm and vibrant ones
• Red onion: finely diced to lend a subtle sweetness and depth to the sauce
• Garlic: minced for aromatic warmth, fresh cloves are key here
• Kosher salt and black pepper: to season and enhance the flavors
• Canola oil: for cooking, has a neutral taste and handles high heat well
• Medium tomato: diced to add freshness and a slight tang to the sauce
• Chicken broth: to create a rich and savory base for the sauce
• Fettucine pasta: cooked but not rinsed so it can absorb the sauce better
• Fresh parsley and leftover minced bell peppers: for garnish, adds brightness and a pop of color

Step-by-Step Instructions

Cook Pasta:

Cook your pasta about one minute less than the package directions so it remains firm to the bite. Drain it but do not rinse as this helps the sauce stick better. Keep a cup of pasta water aside to adjust the sauce consistency if needed.

Season:

In a large bowl combine the chicken, shrimp, sausage, Cajun spices, diced red and green bell peppers, red onion, minced garlic, kosher salt, and black pepper. Toss everything thoroughly so each piece is evenly coated with the spices.

Heat:

Place a large skillet or cast iron pan over high heat and add the canola oil. Heating the pan and oil properly helps to sear the meat and vegetables beautifully.

Sear:

Work in two to three batches and sear the seasoned meat and shrimp in the hot oil until the chicken is fully cooked and the sausage is browned, about four to five minutes per batch. This step locks in flavor and texture.

Make Sauce:

Return all the cooked ingredients to the skillet and stir in the diced tomato and chicken broth. Bring it to a gentle simmer so the flavors meld together.

Reduce and Coat:

Let the sauce reduce slightly for a minute or two. Then add the cooked pasta and use tongs to toss and coat it evenly with the sauce. If the sauce feels too thick, add a tablespoon of the reserved pasta water at a time until it loosens to your liking.

Serve:

Garnish with fresh parsley and any leftover minced bell peppers for a fresh, colorful finish before serving.

Save

One of my favorite parts of this recipe is the Cajun spice blend. It brings that authentic Louisiana heat and depth that makes the dish so addictive. I remember making this for a family party, and everyone kept coming back for seconds, even the kids loved it.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove with a splash of broth or water to refresh the sauce. You can also freeze portions for up to two months thaw overnight in the fridge before reheating.

Ingredient Substitutions

Chicken thighs can be swapped for breasts if you prefer more moisture and richness. Feel free to use tiger shrimp or even frozen shrimp just thawed thoroughly. Andouille sausage can be replaced by chorizo or kielbasa for a similar smoky flavor. Substitute fettucine with penne or rigatoni if easier to find.

Serving Suggestions

This pasta pairs wonderfully with a simple green salad dressed with lemon vinaigrette to cut through the richness. Garlic bread or crusty French bread is perfect for soaking up any leftover sauce on the plate. A cold beer or a glass of crisp white wine complements this meal beautifully.

Cultural Context

Jambalaya is a classic Louisiana Creole dish blending French, Spanish, and West African influences. Traditionally a rice dish, it’s often made with whatever proteins are on hand. This pasta variation, sometimes called pastalaya, takes that spirit and makes it pasta-based for a new twist on a beloved comfort food.

Recipe FAQs

→ What type of pasta works best for this dish?

Fettuccine or similar long pasta shapes hold the sauce well and complement the hearty ingredients beautifully.

→ Can I use store-bought Cajun seasoning?

Absolutely, store-bought blends work well, but homemade spice mix can enhance the depth and freshness of flavors.

→ How do I prevent shrimp from overcooking?

Remove the shrimp after tossing with spices and add them back near the end of cooking to gently finish.

→ Can this dish be made gluten-free?

Yes, substitute regular pasta with gluten-free alternatives like rice or corn pasta for similar results.

→ What can I add to increase the dish's heat?

Increase cayenne pepper or add hot sauce to the sauce during cooking to boost the spiciness.

→ Is it necessary to save pasta water?

Yes, reserved pasta water helps loosen the sauce and ensures the pasta is coated evenly without drying out.