Jambalaya pasta is an easy and tasty meal that mixes pasta with classic Cajun flavors. It has shrimp, chicken, and sausage all cooked in a spicy tomato sauce with vegetables. This dish is filling and full of flavor, making it great for a quick dinner any day.
Why We Love This Jambalaya Pasta Recipe
What makes this jambalaya pasta so special is how it brings together diverse textures and tastes in one dish. The plump shrimp, savory chicken, and spicy sausage provide a wonderful balance of protein, while the sofrito-style sauce built on tomatoes, garlic, and peppers adds deep, layered flavors. This recipe is straightforward enough for any home cook but results in something that tastes like it belongs in a Cajun kitchen. Plus, it’s versatile — you can easily adjust the heat or swap proteins to fit your preference. It’s a one-pan meal that’s as practical as it is delicious.
Ingredients for Jambalaya Pasta
You will need the following ingredients to prepare this flavorful dish:
- ½ pound linguini pasta
- ½ pound andouille sausage, sliced
- 2 small chicken breasts, cut into half-inch cubes
- ½ pound shrimp, deveined
- 1 cup diced celery
- ½ cup diced onions
- 1 green bell pepper, seeded and diced
- 3 cloves fresh garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- ¼ teaspoon cayenne pepper (adjust to taste for spice)
- 1 (14-ounce) can crushed tomatoes
- Salt and pepper, to taste
- Olive oil for cooking
- Chopped Italian parsley, for garnish
How to Make Jambalaya Pasta
Begin by cooking the linguini according to the package directions until al dente. Once cooked, drain the pasta and set it aside to keep warm. Next, season the cubed chicken with salt and freshly ground black pepper. Heat a tablespoon of olive oil in a large, deep skillet over medium-high heat. Add the chicken and cook it on all sides for about eight minutes until it’s cooked through and lightly browned. Remove the chicken from the skillet and set aside.
In the same skillet, add a bit more olive oil if necessary. Cook the shrimp and sliced andouille sausage for 2 to 3 minutes per side. The shrimp should turn opaque and firm, and the sausage should get a nice golden crust. Remove both from the skillet and set aside with the chicken.
Next, reduce the heat to medium and add another tablespoon of olive oil. Toss in the diced celery, onions, and bell pepper. Cook these vegetables for about eight minutes until softened, stirring occasionally to prevent sticking. Add the minced garlic and cook for an additional two minutes until it releases its aroma.
Now it’s time to build the sauce. Stir in the tomato paste, Old Bay seasoning, and cayenne pepper to coat the vegetables evenly. Pour in the crushed tomatoes, stirring well to combine. Season with salt and pepper according to your taste. Bring the mixture to a boil, then lower the heat and let it simmer gently, covered, for five minutes. This allows all the flavors to meld beautifully.
Finally, return the cooked chicken, shrimp, and sausage to the skillet, along with the cooked linguini. Toss everything thoroughly to combine. Taste and adjust seasoning as needed. Sprinkle with freshly chopped Italian parsley for a fresh finish. Your jambalaya pasta is ready to serve.
How to Serve Jambalaya Pasta
This dish is best enjoyed straight from the skillet while warm and inviting. You can plate it as a standalone main course because it’s loaded with protein, vegetables, and pasta all in one bowl. For an added touch, serve with a side of crusty bread to soak up the flavorful sauce. A simple green salad with a light vinaigrette also complements the richness of the pasta beautifully. Since this meal has a spicy kick, a cold glass of water or your favorite mild beverage can help balance the heat. Garnish with extra parsley or a sprinkle of grated cheese if you like to enhance the presentation and taste.
Expert Tips for Perfect Jambalaya Pasta
To get the best results, make sure not to overcook the pasta; linguini should be tender but still firm to the bite, which holds up well when tossed in the sauce. When cooking the chicken and sausage, aim for a golden brown color, as it adds a deeper flavor to the dish. If you prefer less heat, start with less cayenne pepper and add more gradually to suit your taste. The sofrito base of onions, celery, and bell pepper is key — take your time to soften these veggies well, as they build the dish’s foundation. You can also prepare the sauce ahead of time and refrigerate it for up to two days, making weeknight dinners even easier. Lastly, always taste and adjust salt and pepper at the end to perfectly balance the flavors.
How to Store Jambalaya Pasta
If you have leftovers, store them in an airtight container in the refrigerator. This jambalaya pasta keeps well for up to three days. When reheating, add a splash of water or broth to loosen the sauce and heat gently on the stove or in the microwave to prevent drying out. Avoid freezing if possible, as the shrimp can become tough, but if you must, freeze the sauce separately from the pasta for better texture when thawed.
Variations of Jambalaya Pasta
Feel free to customize this recipe to your liking. You can swap the andouille sausage for smoked sausage or chorizo for a different flavor profile. If seafood is your favorite, add more shrimp or try scallops for a luxurious touch. Vegetarians can replace meats with hearty vegetables like mushrooms or smoked tofu and use vegetable broth in the sauce. For extra spice lovers, increase the cayenne or add a dash of hot sauce. You could also try different pasta shapes like penne or rigatoni if linguini isn’t your favorite. The key is to keep the balance of proteins, vegetables, and spices so the dish remains flavorful and satisfying.
Frequently Asked Questions About Jambalaya Pasta
What is jambalaya pasta?
Jambalaya pasta is a dish that combines the classic flavors of Cajun jambalaya with pasta instead of rice. It includes proteins like shrimp, chicken, and sausage tossed in a spicy tomato-based sauce.
Can I make jambalaya pasta less spicy?
Yes, you can reduce or omit the cayenne pepper and Old Bay seasoning to lower the heat. Adjust the spices according to your preference.
What kind of sausage works best for jambalaya pasta?
Traditionally, andouille sausage is used because of its smoky, spicy flavor. If unavailable, smoked sausage or chorizo can be good substitutes.
How long does jambalaya pasta keep in the fridge?
Stored properly in an airtight container, leftovers will last about three days in the refrigerator.
Can I prepare parts of this dish in advance?
Absolutely. You can dice the vegetables ahead of time and even make the sauce base a day or two before cooking to save time.
Is jambalaya pasta gluten-free?
To make it gluten-free, use gluten-free pasta and check that your sausage and seasonings do not contain gluten ingredients.
Jambalaya Pasta
Ingredients
- 1/2 pound linguini pasta
- 1/2 pound andouille sausage (sliced)
- 2 small chicken breasts (cut into half-inch cubes)
- 1/2 pound shrimp (deveined)
- 1 cup diced celery
- 1/2 cup diced onions
- 3 cloves fresh garlic (minced)
- 1 tablespoon tomato paste
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon cayenne pepper (adjust to taste for spice)
- 1 14-ounce can crushed tomatoes
- Salt and pepper to taste
- Olive oil for cooking
- Chopped Italian parsley for garnish
Instructions
- Cook the linguini according to package directions until al dente. Drain and set aside to keep warm.
- Season the cubed chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 8 minutes. Remove and set aside.
- In the same skillet, add more olive oil if necessary. Cook the shrimp and sausage for 2-3 minutes per side until cooked through. Remove and set aside with the chicken.
- Reduce heat to medium, add olive oil, and cook the celery, onions, and bell pepper for about 8 minutes until softened. Then add garlic and cook for another 2 minutes.
- Stir in the tomato paste, Old Bay seasoning, and cayenne pepper. Add the crushed tomatoes, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 5 minutes.
- Return the chicken, shrimp, and sausage to the skillet. Add the cooked linguini and toss to combine. Adjust seasoning as needed and garnish with chopped parsley.
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