Easy Cajun Jambalaya Pasta (Print Format)
Hearty pasta with Cajun-seasoned chicken, shrimp, sausage, and peppers cooked in a rich sauce in just 30 minutes.
# Ingredients:
→ Proteins
01 -
1 lb chicken breast, cut into 1-inch pieces
02 -
0.5 lb shrimp, deveined
03 -
0.5 lb andouille sausage, sliced into 0.5-inch thick pieces
→ Vegetables
04 -
0.5 red bell pepper, diced
05 -
0.5 green bell pepper, diced
06 -
0.5 red onion, thinly diced
07 -
1 medium tomato, diced
08 -
3 cloves garlic, minced
→ Spices and Seasonings
09 -
3 tbsp Cajun spice blend
10 -
0.5 tsp kosher salt
11 -
0.25 tsp ground black pepper
→ Liquids & Oils
12 -
3 tbsp canola oil
13 -
1 cup chicken broth
→ Pasta
14 -
1 lb fettucine pasta, cooked to 1 minute shy of al dente
→ Garnish
15 -
Chopped fresh parsley and reserved minced bell peppers
# Steps:
01 -
Boil fettucine pasta following package instructions but cook 1 minute less for al dente texture. Drain and set aside without rinsing. Reserve 1 cup pasta water for sauce adjustment.
02 -
In a large bowl, toss chicken, shrimp, sausage, Cajun spice blend, diced red and green bell peppers, red onion, garlic, kosher salt, and black pepper until evenly coated.
03 -
Warm canola oil in a large heavy-bottom skillet or 12-inch cast iron skillet over high heat.
04 -
In 2 to 3 batches, sear the seasoned mixture until proteins are fully cooked, approximately 4 to 5 minutes per batch. Remove and set aside cooked batches.
05 -
Return all cooked ingredients to the skillet. Add diced tomato and chicken broth, stirring to combine. Simmer for 1 to 2 minutes to meld flavors.
06 -
Add cooked pasta to the skillet. Using tongs, thoroughly coat pasta in sauce. Adjust consistency by gradually adding reserved pasta water, about 1 tbsp at a time, if needed.
07 -
Garnish with fresh parsley and any leftover diced bell peppers. Serve immediately.
# Tips:
01 -
To prevent shrimp from overcooking, remove them after seasoning and cook separately once other ingredients are done.