How To Make Jambalaya Pasta

Jambalaya Pasta Is A One-Pot Party

Pasta night is given a touch of Louisiana flair. Yields:4 Preparation time: 0 hours and 20 minutes Time allotted: 0 hours 40mins a tablespoon of extra-virgin olive oil 1 chopped onion2 bell peppers, chopped2 links andouille sausage, sliced crosswise2 cloves garlic, minced2 boneless skinless chicken breasts, cut into 1″ pieces1onion, chopped2 bell peppers, chopped 1tsp. seasoning with cajun seasoning Kosher salt is a kind of salt that is kosher. peppercorns that have been freshly ground 10 ounces of penne1 (15 ounces) can chopped tomatoes 4c.chicken broth with minimal sodium content a half-cup of thick cream 1 cup shredded cheddar cheese Parmesan cheese, freshly grated, to be used as a garnish Parsley, finely chopped, to be used as garnish

  1. Adding some Louisiana flair to pasta night is a good idea. Yields:4 Duration of Preparation: 0 hours and 20 minutes Duration: 0 minutes and 0 seconds 40mins 1 tablespoon of extra-virgin olive oil (optional) 6 ounces 1 onion, chopped2 bell peppers, chopped3 links andouille sausage, sliced crosswise2 cloves minced garlic, minced6 ounces 2 boneless skinless chicken breasts, cut into 1″ pieces 1tsp. seasoning with cajun spices KOSHER SALT is a kind of salt that has been certified by the Jewish community as being kosher. peppercorns that are freshly ground Penne 1(15-ounce) can diced tomatoes 10 ounces 4c.chicken broth with minimal sodium heavy cream (1/2 cup) 2 tablespoons grated parmesan cheese Parmesan cheese, freshly grated, to be served To be used as garnish, finely chopped parsley.

Ethan CalabreseBUY NOWLe Creuset Dutch Oven, $309.95, amazon.comLe Creuset Dutch Oven, $309.95, amazon.com Former Food Director, Lauren Miyashiro is a contributing recipe creator at Delish as well as a former Food Director for the company. This material was generated and maintained by a third party and imported onto this website in order to assist users in providing their email addresses for further consideration. You may be able to discover further information on this and other related items at the website piano.io.

Easy One Pot One Pot Jambalaya Pasta Recipe

Take advantage of the Cajun season with this easy One Pot Jambalaya Pasta recipe. In a linguine dish with fresh herbs on top, chicken, sausage, shrimp, vegetables, and real Louisiana taste are stacked over linguine. It’s quick and simple to make, and it’s jam-packed with flavor.

An Easy Pasta Dinner with Jambalaya Flavor!

Cajun or Creole cuisine was not a taste profile I was familiar with growing up. So when I experienced Jambalaya for the first time, it was like eating explosions in my mouth! Since then, it’s been a dinner that I’ve returned to on a very regular basis. Recently, I’ve been experimenting with other ways to make it that are more convenient and use materials that I already have on hand. I’m sure I understand what you’re thinking — profound Cajun tastes don’t emerge fast or easily; they require time to grow and mature.

Are you interested in knowing what it is?

Cajun seasoning makes it possible to prepare a superb one-pot jambalaya pasta dish with all of the rich flavors you crave in less than 30 minutes using only one pot!

Recipe Ingredients

In its most basic form, jambalaya is a one-pot mash that contains a variety of vegetables, spices, and protein. It’s a terrific dinner for making substitutions and utilizing what you have on hand before supplies go bad or expire completely. Really, everything is possible as long as you have the fundamentals. Here’s what I recommend as a starting point:

  • Linguine
  • Shrimp
  • Chopped fresh parsley or cilantro
  • Vegetable oil
  • Onion
  • Celery
  • Bell pepper
  • Chicken breasts
  • Andouille smoked sausage
  • Low sodium chicken broth
  • Tomato pasta sauce
  • Tomato paste
  • Cajun spice
  • Garlic powder
  • Onion powder
  • Sweet paprika
  • Salt and pepper
  • Linguine

How to Make Jambalaya Pasta

  • To saute, heat the oil in a dutch oven or big stockpot over medium heat until shimmering. Cook for 1 minute after adding the onions, celery, and bell peppers. Add the meat: Stir in the cubed chicken and simmer for another 4 minutes, stirring regularly, until the chicken is no longer pink. Sausage slices should be added at this point and cooked for 1 minute. Sauce: Combine the chicken stock, tomato sauce, and tomato paste in a mixing bowl. Using a whisk, mix all of the ingredients. To season, combine the Cajun spice with the garlic powder, onion powder, sweet paprika, salt, and pepper
  • Toss to combine. Cook over a low heat, stirring regularly, until the mixture comes to a boil. Afterwards, decrease the heat to a low simmer and continue to cook for 15 minutes, stirring often.
  • Add the shrimp: Stir in the uncooked, peeled, and deveined shrimp until everything is well-combined. Continue to simmer for another 10 to 12 minutes, or until the linguine is soft and the shrimp is cooked through. Remove from heat. Remix on a regular basis. Serve: Turn off the heat under the dutch oven or stock pot. Garnish with parsley or cilantro, and then put it on a plate.

Tips for the Best Jambalaya Pasta

So by now you should be aware that I already have the finest one-pot jambalaya pasta recipe available, but here are some suggestions to make it even better!

  • Make an effort to chop all of your vegetables into similar-sized bite-size pieces so that they cook evenly
  • If you’re in the mood for a creamy sauce, mix in a little amount of cream cheese just before serving. As previously said, obtaining and using a Cajun spice mix will save you a great deal of time while preparing this recipe. This way, you’ll receive all of the taste in far less time. To give it even more flavor, cook it in a cast-iron saucepan. Depending on your preference, you may modify the quantity of Cajun seasoning you use to make this dinner either less hot or 5 alarms. If you don’t have any andouille sausage on hand or if it doesn’t work with your diet, there are plenty of substitutes you may use in its place. A delicious taste may be obtained by using kielbasa, chicken, or pig sausage

Serving Suggestions

Jambalaya is traditionally eaten over rice, but I love it served over pasta instead. You may, of course, substitute rice for the quinoa in this dish. You may also change up the sort of pasta you use. However, you may select a thicker pasta such as fettuccine or bucatini or a thinner noodle such as angel hair instead of linguine.

If you are following a carb-free diet, you may serve this with riced cauliflower or zoodles instead. You will be able to make the call with relative ease depending on your choices.

How to Store and Reheat Jambalaya Pasta

  • Although traditionally eaten with rice, I prefer my jambalaya with pasta instead of the traditional rice. Naturally, you may substitute rice with the quinoa if you choose. A variation on this theme is to change the type of pasta. You may select a thicker pasta such as fettuccine or bucatini, or a thinner pasta like as angel hair, if you don’t care for linguine. It is possible to serve this dish with riced cauliflower or zoodles if you are carbohydrate-intolerant. Based on your preferences, you may quickly make the decision to call.
  • To reheat the contents of your pan, simply place them back in the skillet. Cook on a low heat setting. If it seems to be a little dry, add a little more chicken broth and continue to cook until all of your protein is heated through
  • If it appears to be a little wet, add a little more chicken broth and continue to cook until all of your protein is heated through

One Pot Jambalaya Pasta

Take advantage of the Cajun season with this easy One Pot Jambalaya Pasta recipe. In a linguine dish with fresh herbs on top, chicken, sausage, shrimp, vegetables, and real Louisiana taste are stacked over linguine. Preparation time: 10 minutes Cooking Time: 25 minutes Time allotted: 40 minutes Course:Dinner Cuisine:American Cajun pasta, how to create jambalaya, jambalaya with shrimp are some of the keywords to keep in mind. Servings:8 Calories:592kcal per serving

  • 1 yellow onion, chopped
  • 2 celery stalks, sliced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 tbsp vegetable oil 2 chicken breasts, cubed
  • 1 pound Andouille smoked sausage, sliced
  • 1 pound fresh spinach
  • 412 cups low sodium chicken broth
  • 112 cups tomato pasta sauce
  • 2 tablespoons tomato paste
  • 1 tablespoon Cajun seasoning (use less if you don’t like it hot)
  • 412 cups low sodium chicken broth 1 tablespoon garlic powder
  • 12 tablespoon onion powder
  • 12 tablespoon sweet or smoked paprika
  • Salt and pepper to taste
  • 1 pound dry linguine Raw shrimp, peeled and deveined, with tails removed, 1 pound garnished with finely chopped fresh parsley or cilantro
  • Over medium heat, heat the oil in a dutch oven or big stockpot until shimmering. Cook for 1 minute after adding the onions, celery, and bell peppers. Cook, turning often, for another 4 minutes, or until the chicken is no longer pink
  • Remove from heat and set aside. Cook for 1 minute after stirring in the sausage slices. Add the chicken broth and whisk to blend
  • Then add the tomato sauce and tomato paste and toss again to incorporate. To season, combine the Cajun spice with the garlic powder, onion powder, sweet paprika, salt, and pepper
  • Toss to combine. Cook the linguine until al dente, turning regularly, until the sauce is boiling. Reduce the heat to a low simmer and continue to cook for 15 minutes, stirring often to keep the mixture from sticking. Cook for another 10 to 12 minutes, or until the linguine is soft and the shrimp is cooked through, stirring occasionally, until the shrimp is cooked through. Remix on a regular basis. Remove the pan from the heat
  • Garnish with parsley or cilantro, and then put it on a plate.

592 calories|54 grams of carbohydrates|42 grams of protein|23 grams of fat|9 grams of saturated fat|219 milligrams of cholesterol|1307 milligrams of sodium|929 milligrams of potassium|4 grams of fiber|6 grams of sugar|1874 international units (IU) of vitamin A|56 milligrams of vitamin C|123 milligrams of calcium|4 milligrams of iron

Jambalaya Pasta!

AFFILIATE LINKS MAY BE INCLUDED IN THIS POST. FOR MORE INFORMATION, PLEASE REFER TO MY FULLDISCLOSURE POLICY. In my capacity as an Amazon Associate, I EARN FROM QUALIFYING BUYS. Jambalaya Pasta is a simple dish that mixes Andouille sausage, shrimp, peppers, celery, onions, and garlic in a Cajun tomato sauce and served over spaghetti noodles. This delectable recipe comes up in a jiffy and with no effort. My husband and I are huge fans of Cajun cuisine. What is there not to like about it, I mean, honestly, what is there not to like?

  1. Because the kids were out of the house last night, it was just the two of us.
  2. The great thing about this wonderful Easy Jambalaya Pasta is that you have complete control over the heat.
  3. Regardless of your inclination, adjusting the temperature is simple.
  4. It is one of those foods that tastes even better the next day since the ingredients, such as spaghetti and chili, have had time to melt together.

How do you make Easy Jambalaya Pasta?

Begin by cooking your pasta according to the package directions and allowing it to cool completely. A big pan with some vegetable oil should be heated before cooking the sausage until it is golden brown. Transfer that to a platter and add a small amount of more oil to the skillet. After that, cook your shrimp until they are pink on the outside and opaque in the middle, around 5 minutes. Pay close attention because it just takes a couple of minutes to complete. Transfer them to the same platter as the Andouille Sausage and cover with a kitchen towel to keep them warm.

Cook until the onions and peppers are tender and beginning to brown around the edges, about 5 minutes.

After that, turn the heat down to low and add the garlic. Pour in the wine and cook for about one minute, stirring frequently. Combine the tomato sauce and Cajun spice in a large mixing bowl. To finish, add the cooked sausage, shrimp, and pasta to the pan and toss to combine everything together.

Recipe notes and helpful tips

  • Prepare your vegetables ahead of time by cutting them into bite-size pieces. While you’re putting the finishing touches on the remainder of the meal, cook the pasta and drain well. Preparing your Cajun spice ahead of time or purchasing it already blended is recommended. Adjust the quantity of Cajun seasoning to your personal preference. Shrimp cook quite rapidly, so keep an eye on the skillet and be prepared to dish them as soon as they are done. Avoid overcooking in order to achieve the finest outcomes. You may use an excellent delicious chicken or pork sausage in place of the Andouille Sausage if you like.

This flavor-packed Easy Jambalaya Pasta will turn you into a Cajun food enthusiast in no time. Put all of the ingredients for this magnificent supper together and prepare to have your taste senses treated to a fantastic pleasure.

Other Cajun recipes you will love!

  • A simple chicken gumbo soup, bacon asparagus cajun pasta, shrimp patty melts, Crawfish Cheese Bread, Cajun Shrimp Pasta, and dirty rice are among the dishes on the menu.

This post was initially published on May 10, 2018, and it was updated on December 1, 2019 to include fresh content and a new date. Print

Easy Jambalaya Pasta

The flavors of linguine, Andouille sausage, shrimp, bell peppers, and onions are combined in a tomato sauce that has been seasoned to taste with Cajun spices for a tasty and easy family-friendly meal.

  • A tasty and simple family-friendly meal that combines linguine, Andouille sausage, shrimp, bell peppers, and onions in a tomato sauce that has been seasoned to taste with Cajun spices is presented here today.
  • 1 boxfettuccine pasta, 1 cup canola or vegetable oil, 12 ounces Andouille sausage, chopped into bite-size bits, 8 ounces Andouille sausage, 2 tablespoons canola or vegetable oil 2 stalks celery chopped
  • 2 cloves garlic minced
  • 1 can (15 ounce) tomato sauce
  • 1 1/2–3 tablespoons Cajun seasoning
  • 1/2lb uncooked shrimp peeled and deveined
  • 1 small onion chopped
  • 1 red pepper seeded and diced
  • 1 green pepper seeded and diced
  1. Cook the pasta according to the directions on the package. Drain thoroughly, then heat 1 tablespoon canola oil in a large pan over medium high heat until shimmering. Cook until the sausage is golden brown, stirring many times along the way. Transfer to a serving platter. Cook for 2-3 minutes, or until the shrimp is opaque, if using frozen shrimp. Set aside on a dish while you heat 1 tablespoon oil in the same skillet. Cook for around 5-7 minutes, or until the onions are starting to soften, before adding the peppers and celery. Reduce the heat to low and cook for an additional 1 minute after adding the garlic. Season tomato sauce with Cajun spice to taste in a pan over medium heat. Add the sausage and shrimp back to the skillet. Stir in the spaghetti until everything is well-combined.
See also:  What To Season Pasta With

Notes

  • Prepare your vegetables ahead of time by cutting them into bite-size pieces. While you’re putting the finishing touches on the remainder of the meal, cook the pasta and drain well. Preparing your Cajun spice ahead of time or purchasing it already blended is recommended. Adjust the quantity of Cajun seasoning to your personal preference. Shrimp cook quite rapidly, so keep an eye on the skillet and be prepared to dish them as soon as they are done. Avoid overcooking in order to achieve the finest outcomes. You may use an excellent delicious chicken or pork sausage in place of the Andouille Sausage if you like.

Plan ahead of time by chopping your vegetables into small pieces. While you’re putting the rest of the recipe together, cook your pasta and drain it well. You may either prepare your Cajun spice ahead of time or buy it fully blended. Cajun seasoning can be adjusted to your personal preference. Keeping an eye on the pan and being prepared to plate the shrimp immediately is essential. Don’t overcook for the best results. The Andouille Sausage may be substituted with an excellent flavored chicken or pig sausage.

Jambalaya Pasta – Chef Lola’s Kitchen

The most recent update was made on October 27th, 2021 at 10:08 p.m. Making Jambalaya Pasta – Forget about the take-out menu and cook this wonderful restaurant-quality cajun/creole jambalaya pasta with chicken breasts, sausage, and shrimps instead. It takes only approximately 30 minutes to put together!

Jambalaya Pasta

Featuring shrimp, chicken, and sausage, jambalaya pasta is a rich and colorful pasta meal that’s packed with flavor! In the event that you’ve tried jambalaya and enjoy pasta, this is the recipe for you. It’s cajun cuisine on another level. You really don’t need to serve anything else with it, but if you’re feeling really creative, you could create a green salad or bake a crusty loaf of bread to go with it as a side dish.

What is Jambalaya pasta?

Many of us are familiar with jambalaya, a delectable dish filled with meat, veggies, and rice that can be found in many Latin American countries. Jambalaya pasta, on the other hand, may be unfamiliar territory for some of us. Although Jambalaya Pasta is a fusion meal in that pasta is not commonly seen in traditional Creole cuisine, the combination of both Creole and pasta offers for a nice change of pace from both Creole and other pasta recipes. Although this dish is quite basic, following the instructions and suggestions provided below will ensure that it becomes one of your favorites!

Watch how to make jambalaya pasta:

In 30 to 40 minutes, you may have this dinner on the table.

Is Jambalaya Pasta spicy?

For the most part, the answer is “yes” (it wouldn’t be Creole if it didn’t! ). , but you can always experiment with different combinations of ingredients, such as lowering the quantity of Cajun seasoning and red pepper flakes used.

What meats do you need for Jambalaya?

Personally, I enjoy a combination of chicken, shrimp, and andouille sausage in my Jambalaya dish.

Every mouthful is pleasantly different because of their diverse tastes! However, you can make this recipe vegetarian by replacing zucchini and vegetable stock for the beef, or you may make it vegan by omitting the meat entirely.

What pasta for this recipe?

This recipe calls for fettuccine, which is a heartier pasta that complements the heartier sauces and meats used in this meal. Of course, you are free to use whatever type of pasta you choose, but fettucine and farfalle are excellent choices because they assist to hold the sauce together! Whatever pasta you choose, be sure to just cook it until it is al dente in the beginning so that it does not get overcooked when mixed with the jambalaya. Do not rinse the pasta after cooking it.

What to serve with Jambalaya Pasta?

Even though this recipe has virtually everything, greens are a nice side dish that you won’t get from the pasta—collard greens complement the Creole flavor of the jambalaya, but I would prefer pairing it with something crunchy, like asparagus or a piece or two of offernch bread.

Flavor Variations:

  • Replace the beef with anything you choose, or make it vegetarian by using veggie stock and no meat. By adjusting the amount of Cajun spice and red pepper flakes used, you can control the level of heat.

If you like creole/cajun recipes, you will also like these ones:

  • Cajun Shrimp Pasta
  • Oven-Baked Seafood Jambalaya
  • Spicy Jambalaya with Chicken and Andouille Sausage
  • Easy Cajun Shrimp Pasta

More pasta recipes:

  • 4 tablespoons olive oil
  • 1 pound chicken breast cut into pieces
  • 12 pound shrimp deveined
  • 12 pound bandouille sausage sliced into half-inch thick pieces
  • 2 tablespoons Cajun spice
  • 12 cup red bell peppersdiced
  • 12 cup green bell peppersdiced
  • 3 4 cup oniondiced
  • 3 cloves garlic minced
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 1 bay leaf
  • 8 ounces tomato sauce
  • 12 teaspoon cayenne pepper
  • Season with salt and pepper to taste if required
  • Garnish with parsley
  • Season the chicken and shrimp (each individually) with a light coating of Cajun spice
  • Cook the pasta until it is al dente, but do not rinse it. Cook the chicken until it is completely cooked through in a big saucepan with oil. Remove from consideration
  • Cook the prawns until they are done (about 3-5 minutes). Remove from consideration
  • Fry the andouille sausage until it is well browned on both sides. Combine the onion, garlic, and bay leaves in a large mixing bowl. Continue to cook until the onion is transparent. Combine the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, Cajun spice, chicken broth, salt, and pepper in a large mixing bowl
  • Combine well. Bring the water to a boil, then add the shrimp and pasta, seasoning with salt and pepper to taste.

Let’s get together! You may find me on YouTube, Facebook, and Instagram, to name a few platforms. Maintaining contact with everyone of you is a pleasure for me! In the event that you make this recipe, I’d love to see photos of your finished product on Instagram or Facebook. cheflolaskitchen

Creamy One-Pot Jambalaya Pasta

I am beyond thrilled to share with you another another delectable dish created in collaboration with my friends at Tony Chachere’s. You might remember theCreole Cornbread DressingI made last fall, if you remember. A quirky and tasty take on a traditional Thanksgiving dish, this dish is a must-try. For this recipe post, I’m going to provide a fantastic evening supper that is jam-packed with flavor. It’s also very simple. It’s so simple, in fact, that it can all be prepared in a single pan, including the pasta.

  • The dish, on the other hand, is so tasty and delectable that your family will believe you’ve been cooking all day.
  • In this delectable creamy pasta recipe, you’ll get all of the flavors of jambalaya — smokey sausage with peppers, onions, garlic, tomatoes, and a hint of spice – without the heat.
  • While the meal is cooking on the stovetop, it’s the type that I have to take a bite of every time I pass by it and see it.
  • This is something I would serve to Jack without hesitation.
  • The standard smoked sausage used in this recipe is flavorful and spicy, but if you want even more flavor and spice, a andouille or cajun smoked sausage would be a terrific substitute.
  • Enjoy!

Creamy One-Pot Jambalaya Pasta

Preparation time: 5 minutes Cooking Time: 25 minutes Time allotted: 30 minutes 4 to 6 people can be served.

  • 1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes
  • 2 teaspoonsTony Chachere’s Original Creole Seasoning
  • 2 teaspoonsvegetable oil
  • 2 teaspoonsTony Chachere’s Original Creole Seasoning the contents of 112-ounce package of smoked sausage, chopped into 1/2-inch rounds 2 1/2 cups chicken broth
  • 1 (14.5-ounce) canpetite diced tomatoes, undrained
  • 8-ouncesspaghetti, 1/2 cup heavy whipping cream
  • 1 teaspoon corn starch
  • 1/2 white onion, diced
  • 1 red bell pepper, seeded and diced
  • 1 green bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • In a large skillet, heat the oil over medium heat until shimmering. Season the chicken with the Creole seasoning once it has been added. Cook, tossing periodically, until the sausage is browned and the chicken is no longer pink on the exterior. Remove from heat and set aside. Remove the meat from the pan and set it aside in a bowl, leaving the fat in the pan while it cooks. Remove from the heat and set aside. Add the onions and peppers and sauté until tender, about 3 to 5 minutes. Cook for 1 minute once you’ve added the garlic. Combine the chicken broth and canned tomatoes with their juice in a large mixing bowl. Using a whisk, mix all of the ingredients. Break the spaghetti in half and toss it into the pan, pushing it into the liquid to coat it completely. Place the chicken and sausage back in the pan on top of the spaghetti and toss to combine. Cover with a lid and cook for 5 minutes
  • Remove the lid, stir, and return the lid. Continuing to cook for a further 8 to 10 minutes, or until the pasta is soft, is recommended. In a small mixing basin, whisk together the corn starch and heavy cream until smooth. Pour the sauce over the spaghetti and toss to mix. Continue to cook until the sauce thickens. Season with extra Creole seasoning to your liking. Allow for about 5 minutes of resting time before serving.

Make sure to tag me on Instagram: @SouthernBite with the hashtag SouthernBite so I can see how it came out.

Although this post has been sponsored by my friends at Tony Chachere’s, the ideas and opinions expressed here are all my own – as they always have been. Thank you for your continued support of the brands that support me.

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Cajun Jambalaya Pasta

Recipe may be printed by clicking here. Cajun Jambalaya Pasta from the Cheese Cake Factory — Quick and Easy includes chicken, shrimp, and sausage, as well as vegetables that have been marinated in spices and aromatics In little time at all, you’ll have a delicious lunch. It’s time to make rice jambalaya if you enjoy the robust tastes of the dish. Serve over fettuccine in this Cajun pastajambalaya that is seasoned with creole spice and flavored with garlic, onions, thyme, sweet peppers, sausage, shrimp, chicken, and other seafood.

  • So I had this Cajun Jambalayadish for the first time at the Cheese Cake Factory, and I actually quite liked it.
  • Finally, as luck would have it, I stumbled upon this recipe on their website and adapted it to fit my preferences.
  • I really prefer this recipe to rice jambalaya since it is more highly spiced, tastier, and easier to prepare and cook in less time.
  • Every member of your family would be feeding themselves with delicious jambalaya.
  • Prepare the fettuccine according to package directions before starting the sauce.
  • Prep:15mins Cook:30mins Total:45mins Southern
  • 2 cups spaghetti
  • 1 pound boneless, skinless chicken thighs or breasts
  • 1/2 pound medium shrimp, peeled and deveined
  • 12 pound fettuccine pasta a half-pound of smoked kielbasa sausage, sliced 1-inch thick
  • 2 tablespoons olive oil or canola oil
  • 1 medium onion, sliced
  • 2 teaspoons minced garlic
  • 2-3 medium tomatoesdiced
  • 1tablespooncornstarch
  • 12 teaspoons thyme
  • 1tablespoonsmoked paprika
  • 1tablespooncreole seasoning (homemade here)
  • 1 tablespoon Worcestershire sauce
  • 1 1/2–2 cups chicken broth
  • 2 teaspoons chopped parsley
  • Season the chicken and shrimp with a pinch of creole seasoning to taste. Then add the chicken and sausage and cook until browned on both sides, about 3 – 5 minutes. Remove the shrimp and put them aside while you continue to sauté the rest of the ingredients. Set aside. Combine the onions, tomatoes, garlic, and cornstarch in a large mixing bowl. Stir for approximately one minute. Then add the thyme, paprika, and creole spice, followed by the bell peppers, chicken stock, sausage, chicken, and Worchester sauce
  • Cook until the chicken is cooked through. Bring it to a boil, then reduce the heat and simmer for 7-10 minutes. Toss in the shrimp and season with salt and pepper to taste. Serve over penne or fettuccine noodles.

Calories: 1158 kilocalories (58 percent ) |Carbohydrates: 73g (24% of total calories)|Protein: 79g (158 percent ) |Fat content: 58 g (89 percent ) |Saturated Fatty Acids: 16g (100 percent ) 393 milligrams of cholesterol (131 percent ) The sodium content is 1979mg (86 percent) while the potassium content is 1491mg (43 percent ) |Fiber content: 5 g (21 percent ) |7 g of sugar (8 percent ) |Vitamin A: 3170 International Units (63 percent ) Nutritional Facts |Vitamin C: 73.7mg (89 percent)|Calcium: 168mg (17 percent ) 5.9 milligrams of iron (33 percent ) Course:MainCuisine:Southern Jambalaya, pasta are the keywords here.

Nutritional Values Recipe for Cajun Jambalaya (Serving Size) Calories 1158Calories from fat 522 percent Daily Value* Calories from fat 522 percent Daily Value* Fat58g 89 percent of the fat is saturated (16 g)100 percent Cholesterol393mg 131 percent Sodium1979mg 86 percent Potassium1491mg Cholesterol393mg 131 percent Carbohydrates account for 43% of total calories.

73g24 percent of the population Nutritional Fiber 5g21% Sugar 7g8% Protein79g158% Vitamin A3170IU63 percent Vitamin C73.7mg Calcium (89 percent) 168 milligrams 17 percent Iron5.9mg33 percent * Iron is a trace element. A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

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Jambalaya Pasta is a hearty dish made with chicken, sausage, and shrimp that is cooked in a hot and spicy tomato sauce. It is prepared in a single pot and is ready in around 45 minutes! I created an Instant Pot Jambalaya recipe a few years ago, and it has since become one of our most popular dishes on the site. It only seemed logical to turn that recipe into a Jambalaya Pasta dish that had all of the same delicious flavor but could be prepared in a single pot for ease of preparation and cleaning, as well.

Jambalaya Pasta Recipe:

Jambalaya is really popular in the area where we reside. We’re only a few hours away from Louisiana, so it’s no wonder that the Cajun and Creole influences can be seen in abundance in the local culinary scene. There are an increasing number of restaurants opening up that serve gumbo, jambalaya, crawfish, and po’boys. I’ve chosen to offer our jambalaya pasta recipe, which is a modern take on a classic Southern meal. It has all of the traditional jambalaya components, such as peppers, onions, chicken, shrimp, and spicy andouille sausage, as well as a few surprises.

It has a little heat to it, but you can easily tone it down by reducing the amount of Creole spice used.

I make this meal for my family on occasion when we need something different from our usual fare.

See also:  How Much Is 8 Ounces Of Pasta

How to Make Jambalaya Pasta:

  • Using a large skillet, cook the ingredients over low-medium heat. Continue to simmer for a few minutes longer, until the onions and peppers are tender. Add in the chicken and cook until the chicken is white on the outside and no longer pink. It is not necessary to cook the chicken all the way through. Add the sausage chunks and heat for another 2 to 3 minutes, or until the meat is cooked through. Continue to heat for an additional 30 seconds to 1 minute after adding in the garlic, Creole spice (including garlic powder), onion powder, and thyme.
  • Combine the chicken broth, tomato puree, and tomato paste in a large mixing bowl. To blend, stir the ingredients together. Bring the pot to a boil while stirring in the uncooked spaghetti noodles. Reduce the heat to a low simmer and continue to whisk constantly. Cook for 15 minutes (there should still be some liquid in the pan)
  • Remove from heat. Stir in the raw shrimp until everything is well-combined. To finish cooking the shrimp, heat for another 3 to 5 minutes, or until they are cooked through.

Tips and Variations for Jambalaya Pasta:

  • Noodles: For this dish, I like short noodles, such as penne, because they cook quickly. They are around the same size as the other components and are able to withstand the heartiness of the recipe. Choose a new sort of noodle if you’d prefer
  • Otherwise, stick with the original. Tomato Puree: Tomato puree is my favorite tomato product for this recipe since it is so versatile. It’s thick and flavorful, with a strong tomato taste that holds up nicely when cooked with broth. It is quite OK to lessen the amount of puree used or to substitute some of the puree with diced tomatoes if you like less tomato “sauce.” Protein: Any of the protein components might be reduced in quantity or raised in quantity. For example, if you don’t want the shrimp, you may omit it and increase the amount of chicken or sausage instead. If you don’t like the sausage, you may either add extra chicken or simply leave it out altogether. It is entirely up to you
  • Seasoning: For this dish, I used Creole Seasoning, which is not always readily accessible at your local grocery. The next best choice is to use Cajun seasoning. Please keep in mind that both of these spices are hot and spicy. Different companies have varied degrees of heat in their products. I used 1 tablespoon of cayenne pepper for this recipe, but if you use 1 tablespoon of a different brand or kind, it may be far more hot. Use little, and be sure to check the seasoning before adding it.

Storage Recommendations:

Storage at Room Temperature:Jambalaya pasta should not be kept at room temperature for any reason. Refrigerator: This pasta should be kept in an airtight container in the refrigerator for up to 3 days before discarding the contents. Freezer: We do not recommend storing this pasta in the freezer.

Ingredients

  • Choice of 2 Tablespoons Cooking Oil 1-1/2 cups chopped green bell peppers
  • 1-1/2 cups diced white onion
  • 1-1/2 pounds chicken breasts, cut into 1-inch pieces Andouille sausage (about 12 ounces), sliced into 12-inch-thick slices
  • 2 crushed garlic cloves, minced
  • 1 teaspoon Creole seasoning, to taste
  • 2 teaspoons garlic powder, onion powder, 1 teaspoon dried thyme, to taste
  • 2 teaspoons dried thyme, to taste 5 1/2 quarts chicken broth
  • 2 (10.75 ounce) cans tomato puree
  • 1 teaspoon tomato paste
  • 1 pound uncooked penne pasta shrimp, peeled and deveined with the tails removed
  • 12 ounces shrimp Season with salt and pepper to taste

Instructions

  1. Using a big saucepan or Dutch oven, cook the ingredients on low to medium heat. Combine the oil, bell pepper, and onion in a large mixing bowl. Sauté the veggies for 3 to 4 minutes, or until they are beginning to soften, before adding the chicken. Continue to cook until the chicken is white on both sides (it does not need to be fully cooked through)
  2. Remove from heat. Then add the garlic, Creole seasoning, garlic powder, onion powder, and thyme and simmer for an additional 2 to 3 minutes, until the sausage chunks are cooked through. Allow another 30 seconds to 1 minute for the cooking process to be completed Combine the chicken broth, tomato puree, and tomato paste in a large mixing bowl. Stir everything together
  3. Add the penne and bring it all to a boil. Every few minutes, give it a good stir. Reduce the heat to a low simmer and continue to whisk constantly. Cook for 15 minutes (there should still be some liquid in the pan)
  4. Remove from heat. Stir in the shrimp until everything is well-combined. Add 3 to 5 more minutes of cooking time until the shrimp is cooked through and the noodles are soft
  5. Remove from heat. With a side of French bread and a salad, serve immediately.

Notes

*Based on the ingredients provided in the recipe card, and a serving size of 1.5 cups of pasta, the calories shown are an estimate. The number of calories you consume will vary. The following page contains more information, hints and advice, as well as solutions to commonly asked questions.

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Nutrition Information:

Yield:8Serving 1.5 Cups in volume The following is the amount of food per serving: Calories:446 19 g of total fat 5 g of saturated fat 0 g of Trans Fat 11 g of unsaturated fat Cholesterol:168mg Sodium:1945mg Carbohydrates:28g Fiber:3g Sugar:5g Protein:38g *The calorie count is an estimate based on the ingredients and portion size provided in the ingredients section. The number of calories in a product might vary depending on the brand that is purchased.

Jambalaya Pasta

Jambalaya Pasta is a favorite of my family’s since it is simple to prepare and tasty! It’s bursting at the seams with taste, as well as wonderful ingredients and spices. Furthermore, it is quite simple to prepare, which is always a bonus. I was inspired by the original Jambalaya recipe, which is traditionally cooked with rice, and decided to make a pasta version of the dish. In fact, I recently shared a classicJambalayarecipe – make sure to check it out! – on my blog. That’s how much I like the tastes of the Cajun cuisine.

  1. This delicious tomato foundation is created with the basic sofrito (celery, onions, green bell pepper), tomatoes, and a variety of additional flavorful spices and herbs.
  2. Jambalaya is a Creole meal that has origins in Spain, West Africa, and France, among other places.
  3. It’s made with andouille sausage, chicken, and shrimp, and it’s delicious.
  4. Instead of rice, I used linguini and increased the amount of sauce.

Very, so delicious! Aside than that, it’s quite simple to make and keeps nicely in the fridge if you want to make extra for lunches throughout the week (which I usually do!). Allow me to demonstrate how to create it!

Amazing Ingredients

Preparing the ingredients for this Jambalaya pasta is one of the aspects of the recipe that I most appreciate. Every component in this recipe is fantastic, and when combined, they create a meal that is well-balanced and full of flavor. Here is a list of the items you will need to make this dish:

  • Linguini: I prefer to use linguini in this recipe, but you could also use fettuccine or something similar instead. Andouille sausage is my personal fave! Andouille sausage is already cooked, and it’s really delicious, which is why I use it. Chicken breast: I use chicken breast that has been chopped into cubes. Salt and pepper are all that is needed for the chicken’s flavor. Shrimp: The shrimp just has to be cooked for 3 minutes on each side. Celery, onions, and green bell pepper are examples of vegetables. These three components will serve as the foundation for the sofrito, which will infuse the meal with rich tastes. Because the sofrito serves as a taste basis, it should not be overlooked. Garlic is used for taste. Tomato paste: Tomato paste is a thick paste that is filled with complex tastes. It will enhance the overall flavor tremendously. Old Bay seasoning is used to provide taste. Cayenne pepper: to give it a spicy kick
  • Crushed tomatoes: This is used to make the basic sauce. Canned crushed tomatoes have a strong taste and are easy to blend into a smooth sauce. Olive oil for the pan
  • Finely chopped Italian parsley for the garnish Season with salt and pepper to taste

The Sofrito

The sofrito, which is made with diced onions and green bell pepper, is essential to Cajun cooking. In Cajun cooking, it’s referred to as the “holy trinity,” and it’s used in a variety of dishes throughout the state of Louisiana, including gumbo. Green bell peppers, onions, and celery are used to make the sofrito in my Jambalaya pasta recipe, which is a spicy sauce. This base develops incredible, deep flavors that enhance the overall flavor of the dish. In order to complete the dish, you add spices and tomatoes on top of it.

Let’s Make It

Making this Jambalaya pasta dish is a straightforward and simple process. It takes around 45 minutes to prepare. I wanted to give you a basic overview of the process here, rather than giving you precise directions, which you can find in the recipe card further down the page.

  1. Prepare the spaghetti as follows: Cook until the pasta is al dente, following the guidelines on the box. I use linguini, but you could also use fettuccine or a similar type of pasta in this recipe. Prepare the proteins as follows: Cook the seasoned chicken in a large pan over medium heat. Cook the shrimp until they are pink, and then brown the andouille sausage. Remove from consideration
  2. Make the sauce base by following these steps: Cook the celery, onions, and green bell peppers in the sofrito until they are soft. In go the tomato paste, Old Bay seasoning, cayenne pepper, and the canned chopped tomatoes
  3. Then comes the last step. Using a toss and mix method: Return the cooked chicken, shrimp, and sausage, as well as the cooked pasta, to the pan and set aside. Toss everything together! After that, garnish with parsley and serve
  4. And

It’s really that simple. This meal is totally and utterly delectably excellent! It’s so wonderful that it’s become a staple in our weekly supper rotation. I’m confident that you’ll enjoy it!

Prep Ahead Tips

If you wish to prepare some items ahead of time, the following suggestions will be useful:

  • Green bell peppers, onions, and celery should all be diced before you start cooking. Keep them refrigerated until you’re ready to cook them
  • The sauce may be made ahead of time! Steps 5 and 6 would be the ones in question. Allow it to cool before storing it in the refrigerator for up to 2 days.

Additionally, the Jambalaya pasta stores very well in the refrigerator for around 2 to 3 days, making it an excellent option for leftovers. I often make a double batch for lunch! The preparation of Jambalaya pasta components ahead of time is a guaranteed technique to make this wonderful weekday dish very simple and quick. I sincerely hope you like my Jambalaya pasta as much as I did. Due to the fact that it is so rich and soothing, it is undoubtedly a family favorite. Furthermore, it is quite simple to prepare!

You may prepare the vegetables in advance, for example, by dicing them or making the sauce foundation.

If you’re seeking for more comfortable pasta dishes, try any of the following:

  • Pasta with chicken and artichokes
  • Creamy Salmon Pasta
  • Tomato Basil Pasta
  • And more.

Good luck in the kitchen!

Tips for Success

  • Make use of a big, deep skillet in order for all of the components to fit correctly
  • In order to save time, the onions, green bell peppers, and celery may all be chopped ahead of time and kept in the refrigerator. It is also possible to mince the garlic ahead of time and store it in the refrigerator. Alternatively, you may prepare the sauce foundation (steps 5 and 6) ahead of time and store it in the refrigerator for up to 2 days.

Jambalaya Pasta

This tasty and flavorful Jambalaya pasta dish is simple to prepare and full of flavor. a sofrito base, spice, and tomatoes are used to make the sauce It’s loaded with shrimp, chicken, andouille sausage, and it’s very delicious! Course Course I: The Main Course CuisineCajunKeyword jambalaya pasta is a dish that originated in Louisiana. Preparation time: 15 minutes Cooking Time: 30 min. Time allotted: 45 minutes Servings4people

  • The following ingredients: 12 pounds of linguini
  • 12 pounds of andouille sausage, sliced
  • 2 small chicken breasts, cut into 1 1/2 inch cubes
  • 12 pounds of shrimp, deveined 3 cloves fresh garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Old Bay seasoning
  • 14 teaspoon cayenne pepper (it’s hot) (plus more if you want it even spicier)
  • 1 cup chopped celery
  • 12 cup sliced onions
  • 1 green bell pepper, seeded and diced
  • 1 cup diced celery
  • 1 cup diced onions
  • 1 can (14 ounces) crushed tomatoes season with salt and pepper to taste For the pan, use olive oil. garnished with finely chopped Italian parsley
  • Cook the linguini according to the directions on the box. Drain the water and set it aside
  • 1/12 teaspoon salt and a few grinds of black pepper are sprinkled over the diced chicken before cooking. Heat 1 tablespoon of olive oil in a big deep pan over medium high heat until shimmering. Using tongs, sauté the chicken until it is well cooked through on all sides, about 8 minutes total. Using tongs, transfer to a platter and put aside Cook the shrimp and the andouille sausage for approximately 2-3 minutes each side in the same skillet, adding a few more drizzles of olive oil if necessary, until the shrimp is thoroughly cooked through and the sausage is golden brown. Using tongs, transfer to a platter and put aside Cook another tablespoon of olive oil in the same skillet over medium heat until it begins to shimmer. Cook the diced celery, onions, and bell pepper for approximately 8 minutes, stirring periodically, until the vegetables are tender. Cook for another 2 minutes, or until the garlic is aromatic, before adding the chopped parsley. Stir in the tomato paste, Old Bay seasoning, and cayenne pepper until the veggies are well coated with the seasonings. Stir in the crushed tomatoes until well combined. Taste and season with salt and pepper to your liking. After bringing the mixture to a boil, reduce the heat to a low simmer for approximately 5 minutes (covered), allowing the flavors to meld. Note: If you like it less hot, reduce the amount of cayenne pepper used. Return the cooked chicken, shrimp, and sausage, as well as the cooked (and drained) linguini, to the pan and toss well to combine. Toss everything together. Season with additional salt and pepper if necessary. Garnish with finely chopped parsley if desired. Serve and take pleasure in it
  • A big deep skillet with a cover is required for this recipe. Preparation ahead of time: The veggies can be chopped ahead of time. Also, if necessary, you may prepare the sauce foundation (steps 5 and 6) ahead of time and store it in the refrigerator for up to 2 days
  • Any leftovers can be kept in the refrigerator for up to 3 days.
See also:  How Much Sauce For A Pound Of Pasta

Jambalaya Pasta

Jambalaya reigns supreme in Louisiana! Large pots of jambalaya boiling outside for catered lunches or dinners are a common sight at many of these occasions.

Our delectable jambalaya pasta is a variation on the classic Cajun jambalaya dish. The rich flavors of this dish will have you falling head over heels in admiration. It’s simply that fantastic, you know?

What is jambalaya?

It’s a one-pot dish that everyone enjoys, according to us. In addition to marinated chicken and spicy Cajun sausage, jambalaya contains aromatic onions, peppers, celery and tomatoes as well as a variety of other flavorful seasonings. Often, it’s a jambalaya with shrimp and sausage, or a combination of these with chicken. Rice has traditionally served as the foundation for these items. We’ve enjoyed pasta jambalaya at a number of restaurants around the United States, and we wanted to create our own version of this delicious meal using bow tie pasta.

What does “jambalaya” mean?

A mish mash or a mix-up, according to the Oxford English Dictionary, is derived from the Louisiana French Provencal term “jambalaia,” which means “mix-up” in English.

A Louisiana original

The dish has its origins in Louisiana and is influenced by French, Spanish, and African cuisines. Jambalayas are available in both Cajun and Creole varieties. Jambalaya was a cuisine that was popular among the populace. The leftovers from a meal might be tossed into the jambalaya pot for those who have limited finances. Jambalaya may be made with any type of meat or mix of meats that you like.

Veggies!

We’ve had some wonderful jambalayas as a result of our time living in Louisiana. Additionally, we’ve eaten lots of dry meat and far too much rice. We particularly enjoy jambalaya dishes that are loaded with veggies. Making a creamy jambalaya pasta was one of our goals while developing our recipe. Our simple jambalaya is topped with a delectable tomato cream sauce that serves as a “lagniappe” (“a little something extra”).

Dry rub chicken

In this dish, we marinate chicken pieces in a Cajun spice marinade before baking them. After that, cook up some bacon.

One pot jambalaya

Keep a little bacon fat aside to use for sautéing the vegetables. After that, add the chicken, Cajun sausage, tomatoes, a few additional flavorful herbs, and the brown sugar to taste. Don’t worry, you won’t have to go to Louisiana to get your hands on some sausage. “Louisiana sausage” was available at my local Costco in Las Vegas. Andouille sausage is the usual choice, but you may substitute any other variety of Italian sausage if you choose.

Making tomato cream sauce

While the jambalaya is boiling, you can prepare the bow tie pasta and the tomato cream sauce to go with it. To make the sauce, sauté the onions until translucent, then add the tinned tomatoes, herbs, and spices and simmer until thick. Then, using an immersion blender or a conventional blender, purée the mixture. When the pasta, meat, and veggies are done cooking, just mix everything together with the tomato cream sauce. Garnish with a sprig of fresh Italian parsley, if desired. We hope you like our pasta jambalaya, also known as “Pastalaya” in the local dialect, as much as we do!

Dianna If you enjoy this recipe, why not experiment with some more delectable Louisiana dishes?

  • Seafood bisque, white chocolate raspberry bread pudding with vanilla caramel sauce, sensation salad, Creole chicken and sausage gumbo, and a dessert of white chocolate raspberry bread pudding with vanilla caramel sauce King Cake, a traditional Mardi Gras dessert

Remember to save this recipe to your Pinterest board for later!

You may also follow us on Pinterest, which you can find here. Have you tried this recipe and enjoyed it? Leave a comment and give it a rating! Also, please send us a photograph; WE WANT TO SEE IT!

For Chicken Marinade Rub

  • Cajun or creole seasoning (such as Tony Chacere’s or Monster Creole)
  • 1 teaspoon ketchup half-tablespoon smoked paprika (optional)

For Jambalaya

  • 12 cup bacon (about 6 pieces), cooked and diced 12 cup diced celery
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 6 garlic cloves minced
  • 1 pound chicken breast diced
  • 1 pound andouille sausageor other Cajun sausage (we used Louisiana Brand hot links from Costco), sliced diagonally
  • 1 pound andouille sausageor other Cajun sausage (we used Louisiana Brand hot links from Costco)
  • 1 pound andouille sausageor other Cajun sausage (we used Louisiana Brand hot links from 1 cup grape tomatoes, peeled and halved 10 cup Rotel tomatoes and green chilies, drained
  • 1 bunch green onions, cut
  • 1 bunch Italian parsley, chopped (save 12 for garnish)
  • 10 ounce can Rotel tomatoes and green chilies, drained
  • Worcestershire sauce, 1 teaspoon Tabasco or other spicy sauce, 1 teaspoon red wine vinegar, 1 teaspoon smoked paprika, 14 teaspoon cayenne pepper, 1 pound bow tie pasta, 1 teaspoon smoked paprika, 1 teaspoon cayenne pepper

For Tomato Cream Sauce

  • A tablespoon of olive oil
  • A cup of diced yellow onion
  • 2 cloves minced garlic
  • A tablespoon of brown sugar
  • A teaspoon of black pepper
  • A teaspoon of salt
  • A teaspoon of dried thyme
  • A teaspoon of dried oregano
  • A teaspoon of dried basil
  • A cup of cream
  • A teaspoon of pepper.

Chicken Marinade Rub

  • 1 pound chicken breasts should be cut into bite-size pieces. Place the ingredients in a bowl or other dish. Rub in the Cajun seasoning and smoked paprika until it is completely absorbed. Allow for 15 minutes of marinating time before frying the chicken.

Jambalaya

  • Cook the bacon in a large saucepan until it is crisp. Remove from pan and place on a plate lined with paper towels to absorb any remaining oil. When the meat has cooled, chop it and set it aside. After draining the bacon oil from the saucepan, retain 1 tablespoon bacon grease and any “pieces” to use for sautéing the onion. Cook 1 12 cups chopped onion for 3-4 minutes in bacon fat, then add chopped celery, red, yellow, and green peppers and cook for another 5 minutes. Mix in the garlic until it is well-combined with the other ingredients. Cook the chicken pieces until they are well cooked in the pot. Continue to cook the items in the saucepan while adding the cut sausage. Stir together the chopped bacon, grape tomatoes, Rotel tomatoes/chiles, green onions, parsley, Worcestershire sauce, Tabasco sauce, red wine vinegar, and smoked paprika in a large saucepan until everything is well combined. Allow for 30 minutes of simmering time. Preparing the tomato cream sauce (see instructions below) and cooking the bow tie pasta according to package recommendations (8-10 minutes for al dente) may be done while the sauce is boiling. After the pasta has been rinsed and the tomato cream sauce has been completed, combine the sauce with the meat and veggies. Then gently throw in the spaghetti and mix until everything is thoroughly combined. Garnish with the parsley that was set aside before. Serve

Tomato Cream Sauce

  • 12 cup finely chopped onions sautéed in olive oil Add the garlic, brown sugar, pepper, salt, thyme, oregano, and basil
  • Bring the mixture to a boil, then remove from the heat and set aside. Reduce heat to low and simmer for approximately 20 minutes
  • Reduce heat to low and stir in cream. Stir thoroughly to ensure a smooth blend. Blend with an immersion blender, or allow it cool slightly before pureeing in a blender.

Cooking the tomato cream sauce at the same time as the jambalaya will save you valuable time. When the sauce is ready, remove it from the heat and continue to cook the pasta while the jambalaya is completing. Serving Size 1 gram | 598 calories per gram| 36 grams of carbohydrates | 34 grams of protein | 36 grams of fat | 15 grams of saturated fat | 17 grams of polyunsaturated fat | 1 gram of trans fat | 127 milligrams of cholesterol | 1291 milligrams of sodium | 5 grams of fiber | 10 grams of sugar After you’ve left a review below, snap a photo and tag us @InFineTaste on Instagram so we can see it!

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Jambalaya Pasta

Preparation time: 20 minutes Cooking time: 15 minutes

Makes

a total of 8 servings (2 quarts) After trying this dish at a restaurant and enjoying it, my husband and I decided to make it at home. Guests routinely compliment the restaurant on how appealing the food looks and how delicious it tastes. The writer, Christy Leonhard, of Durham, North Carolina

Ingredients

  • A half-cup each of chopped onion, green pepper, and sweet red pepper
  • A third-cup chopped celery
  • 1 tablespoon butter
  • 1 can (14-1/2 ounces) Italian diced or stewed tomatoes, undrained
  • 1 can (14-1/2 ounces) chicken broth
  • 2/3 cup sliced fresh mushrooms
  • 1 teaspoon dried basil or thyme
  • 3-4 bay leaves
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon cayenne pepper
  • 8-ounce spiral pasta
  • 2

Directions

  1. In a large pan, sauté the onion, peppers, and celery in the butter until they’re soft and translucent. Combine the tomatoes, broth, mushrooms, and spices in a large mixing bowl. Bring to a boil, then turn down the heat. Pour in the wine and boil for 15-20 minutes while you prepare the pasta according to the package guidelines. Heat the chicken in the tomato sauce until it is cooked through. Drain the noodles and toss it into the chicken mixture. Remove bay leaves and set aside.

Jambalaya Pasta Recipe

This one-pot jambalaya pasta is a delicious and fast cajun meal that the whole family will enjoy! If you like a more classic jambalaya, you might want to try my chicken and sausage jambalaya recipe, which you can find here.

How to make jambalaya pasta

To begin, collect your materials together.

Ingredients

Always utilize the highest-quality ingredients that you have access to in order to produce the most delicious outcomes. You will need the following ingredients to prepare this jambalaya pasta recipe:

  • Cooked penne pasta
  • Fresh parsley
  • Olive oil
  • Red bell pepper
  • Green bell pepper
  • Yellow onion
  • Andouille sausage
  • Garlic
  • Boneless chicken breast
  • Cajun spice
  • Oregano
  • Kosher salt
  • Black pepper

Cooking jambalaya pasta

To begin, cook and drain your penne pasta according to the directions on the package. Cook it till it’s al dente, but with a little bite to it. Once you’ve added it to the pan with the rest of the meats and vegetables, it will simmer for another minute or two. Heat the oil in a large skillet over medium heat until shimmering. Once the oil is heated, put in the peppers and onion and toss to combine, cooking until the peppers and onion are tender. It will take around 3-4 minutes. Cook the sausage until it is golden brown, tossing it with the peppers and onions as it cooks, about 10 minutes.

  1. Then throw in the chicken, cajun spice, and oregano and mix everything together until the chicken is golden brown and cooked through.
  2. Season with additional salt and pepper to taste and let everything to boil for 4-5 minutes before adding in the pasta and tossing it in the sauce.
  3. Taste the jambalaya pasta and season it with additional salt and pepper if necessary.
  4. I hope you all love this jambalaya pasta dish, and do let me know if you give it a try and how it turned out.

Have you tried this recipe for jambalaya pasta? Give it a rating out of five stars. If it appears excellent to you, pin it and share it with your friends. Be sure to keep in touch with everyone on social media! Instagram|Pinterest|Facebook|YouTube|TikTok

Jambalaya Pasta

This one-pot jambalaya pasta is a delicious and fast cajun meal that the whole family will enjoy! Preparation time: 10 minutes 15 minutes to prepare 25 minutes is the whole time allotted. Servings4Calories476kcal

  • 1 tablespoon of extra-virgin olive oil
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, cut into strips 1 small yellow onion, peeled and thinly sliced
  • 1 small red onion, peeled and thinly sliced
  • 2 links andouille sausage– split into 1 inch chunks
  • 2 cloves garlic– peeled and minced
  • 2 cloves thyme– minced
  • 2 cloves thyme– minced 2 boneless skinless chicken breasts, cut into 1-inch chunks Cajun spice (1tablespoon), oregano (1teaspoon), kosher salt (1teaspoon), and ground black pepper (1/4 teaspoon) Tomatoes (115 ounce can)
  • 1 cup chicken stock
  • 2 tablespoons tomato paste
  • 2 cups cooked penne pasta (about 8 ounces dry pasta)
  • 2 cups cooked penne pasta (approximately 8 ounces dry pasta)
  • The use of fresh parsley is optional for the garnish.
  1. Using a large pan, heat the olive oil over medium heat until shimmering. Once the oil is heated, put in the peppers and onion and toss to combine, cooking until the peppers and onion are tender. Approximately 3-4 minutes
  2. Cook the sausage until it is golden brown, tossing it with the peppers and onions as it cooks, about 10 minutes. Pour in the garlic and mix it around with the onion, peppers, and sausage until everything is heated through, about 1-2 minutes. Then throw in the chicken, cajun spice, and oregano and mix everything together until the chicken is golden brown and cooked through. Combine the chopped tomatoes, chicken broth, and tomato paste in a large mixing bowl. Season with additional salt and pepper to taste and let everything to boil for 4-5 minutes before adding in the pasta and tossing it in the sauce. Allow the pasta to simmer for 1-2 minutes before serving. Taste and adjust seasonings with additional salt and pepper if necessary. Discard the jambalaya from the heat and serve it immediately, garnished with fresh chopped parsley

Nutritional Values Jambalaya PastaAmount Per ServingCalories476 per serving Calories from Fat 198 percent Daily Value*Fat22g34 percent Saturated Fat 6g Calories from Fat 198 percent Daily Value* 1 gram of trans fat (38 percent) 3 g of polyunsaturated fatty acids 10 g of monounsaturated fatty acids Cholesterol116mg Sodium (1458mg): 39 percent Potassium (63 percent, 1129 mg) Carbohydrates (32 percent): 28 g 9 percent fiber 5 grams 21 percent sugar 8 grams 9 percent protein 40 grams 9 percent sugar 80% of the population Nutritional Supplements Vitamin A2212IU44 percent Vitamin C78mg Calcium (95 percent) 79 milligrams iron (Iron4mg22 percent) 8 percent A 2000-calorie diet is used to calculate the percent Daily Values (%DV).

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