Cajun Jambalaya Pasta (Printable)
A vibrant pasta creation featuring spicy Cajun chicken, shrimp, and sausage in a rich, creamy tomato sauce over fettuccine.
# What You Need:
→ Proteins
01 - 7 oz boneless, skinless chicken breast, cut into 1-inch strips
02 - 7 oz medium shrimp, peeled and deveined
03 - 5 oz andouille sausage or smoked sausage, thinly sliced
→ Pasta
04 - 12 oz fettuccine or linguine
→ Vegetables
05 - 1 large red bell pepper, thinly sliced
06 - 1 large green bell pepper, thinly sliced
07 - 1 small yellow onion, thinly sliced
08 - 2 cloves garlic, minced
09 - 2 medium vine-ripened tomatoes, diced
→ Sauce Base
10 - 1 cup heavy cream
11 - 1/2 cup chicken broth
12 - 2 tablespoons tomato paste
→ Seasonings
13 - 2 tablespoons Cajun seasoning, plus extra for garnish
14 - 1/2 teaspoon smoked paprika
15 - 1/4 teaspoon cayenne pepper (optional, for added heat)
16 - Kosher salt, to taste
17 - Freshly ground black pepper, to taste
→ Fats and Garnish
18 - 2 tablespoons olive oil, divided
19 - 1 tablespoon fresh parsley, chopped
20 - 2 tablespoons grated Parmesan cheese (optional)
# Directions:
01 - Prepare the fettuccine according to package directions until al dente. Drain, reserving 1/2 cup of the pasta cooking water, and set aside.
02 - In a medium bowl, combine the chicken strips, peeled shrimp, and sliced sausage. Season with 1 tablespoon of Cajun seasoning and a pinch of kosher salt; toss to coat evenly.
03 - Heat 1 tablespoon of olive oil in a large skillet or sauté pan over medium-high heat. Add the seasoned chicken and sausage, cooking for 4-5 minutes until browned. Incorporate the shrimp and cook for an additional 2 minutes, or until just pink. Remove all cooked proteins from the skillet and set aside.
04 - Add the remaining 1 tablespoon of olive oil to the same skillet. Sauté the sliced onions and bell peppers for 3-4 minutes until they begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
05 - Introduce the diced tomatoes, tomato paste, smoked paprika, cayenne pepper (if using), and the remaining Cajun seasoning to the skillet. Sauté for 2 minutes, stirring continuously.
06 - Pour in the chicken broth and heavy cream, stirring to combine thoroughly. Bring the mixture to a gentle simmer and allow it to cook for 3-4 minutes, or until the sauce has slightly thickened.
07 - Return the cooked chicken, shrimp, and sausage to the skillet with the sauce. Add the prepared fettuccine and toss everything together to coat the pasta evenly. If the sauce appears too thick, gradually add the reserved pasta water, a tablespoon at a time, until the desired creamy consistency is achieved.
08 - Season the dish with kosher salt and freshly ground black pepper to taste.
09 - Serve the Cajun Jambalaya Pasta immediately. Garnish with chopped fresh parsley and grated Parmesan cheese, if desired. For an additional spicy kick, sprinkle with extra Cajun seasoning.
# Expert Tips:
01 -
- You get all the complex, spicy flavors of a classic jambalaya, but in a fraction of the time.
- It&s a fantastic way to impress guests or elevate a weeknight dinner with something truly special and comforting.
02 -
- Never overcrowd your skillet when searing the proteins; working in batches ensures they brown beautifully instead of steaming.
- Adding that reserved pasta water at the end is a game-changer; it helps emulsify the sauce and makes it cling perfectly to the pasta.
03 -
- Always have all your ingredients prepped and measured (mise en place) before you start cooking; this dish moves fast once you begin.
- When cooking shrimp, watch it closely; it goes from perfectly tender to rubbery in a matter of seconds, so pull it off the heat as soon as it&s just pink.