Cajun Jambalaya Pasta Recipe
Take a trip to Louisiana with this delicious Cajun Jambalaya Pasta Recipe, full of flavor with a kick of cajun spice!
Servings: 6 servings
Ingredients
- 8 ounces penne pasta
- ⅔ cup pasta water or chicken broth reserved
- 6 teaspoons cajun seasoning divided
- 12-14 large shrimp peeled& deveined (31/35 count per pound - about 6 ounces)
- 12 ounces chicken breast diced into ¾ inch pieces
- 6 ounces andouille sausage sliced (about 2 links)
- 3 tablespoons olive oil divided
- ¼ to ½ cup diced yellow onion
- ½ large red bell pepper thinly sliced
- ½ large green bell pepper thinly sliced
- 3 cloves garlic minced
- 14.5 ounces can diced tomatoes
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
Instructions
- Cook the pasta in salted water until 1-2 minutes short of al dente based on package directions. Drain the pasta, reserving ⅔ cup of pasta water. Do not rinse the pasta.
- While the pasta is cooking, season the shrimp with 1 teaspoon of cajun seasoning and set aside. Season the chicken with 2 teaspoons of cajun seasoning and set aside.
- In a large skillet or Dutch oven, heat 1 tablespoon of oil in a large, over medium-high heat. Add the shrimp and cook for 1-2 minutes per side or until opaque. Remove the shrimp from the pan and set aside.
- Add another 1 tablespoon of oil to the pan and brown the chicken on all sides until almost cooked through (about 5-6 minutes). Remove the chicken from the pan and set aside.
- Add the remaining 1 tablespoon of oil to the pan and brown the sausage slices on both sides for 1-2 minutes.
- Then add the onion and bell peppers to the pan with the sausage and cook for 4-5 minutes or until the vegetables soften.
- Add the garlic and saute for 30 seconds to 1 minute or until fragrant.
- Pour the canned tomatoes, reserved pasta water or chicken broth, pasta, remaining cajun seasoning, thyme, oregano, and cooked chicken to the pan and bring to a gentle boil. Reduce the heat to low, cover the pan, and simmer for 8-10 minutes or until the sauce has thickened and the pasta is tender.
- Add the cooked shrimp to the pan and cook for 2-3 minutes or until the shrimp are heated through.
- Serve hot, garnished with chopped parsley if desired.
Notes
- Dial Down the Heat– If you are sensitive to spice, you may want to halve the cajun seasoning and add more to taste as the sauce simmers.
- Garnish– I recommend garnishing the pasta with fresh, finely chopped parsley to add freshness and a nice pop of green.
- Perfectly-Cooked Shrimp– Wait until the last few minutes to add the shrimp to the pan to heat through. If you add them too early, you risk overcooking them and ending up with rubbery shrimp.
Nutrition
Serving: 1serving | Calories: 404kcal | Carbohydrates: 35g | Protein: 27g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 424mg | Potassium: 687mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1579IU | Vitamin C: 36mg | Calcium: 62mg | Iron: 3mg
Find it online:
www.soulfullymade.com/cajun-jambalaya-pasta-recipe/