This recipe for Cajun jambalaya pasta is full of andouille sausage, shrimp, Cajun spiced chicken and vegetables, all served over creamy pasta. A hearty meal that’s perfect for an everyday dinner or for entertaining!
This post has been sponsored by Aidells® Sausage. Thank you for supporting the brands that make Dinner at the Zoo possible!
We do a lot of entertaining during the summer, and I’m constantly trying to come up with easy yet elegant meals to serve to our guests. When it’s 90+ degrees out, I definitely don’t want to be spending hours in the kitchen! This Cajun jambalaya pasta is a hearty meal that’s perfect for summer entertaining or for a busy weeknight. I pair this pasta with a nice white wine to really savor my summer!
This Cajun jambalaya pasta starts with the proteins – in this case we’re using chicken, shrimp and Aidells® Cajun Style Andouille Sausage. Let me tell you a little bit about Aidells® Sausage – it is a staple at my house, you will always find a package of it in my fridge. My kids are crazy about the chicken and apple sausages, my youngest would eat one every day if she could! I love that Aidells® Sausages are gluten free, contain no nitrites or added hormones, and are hand crafted in small batches. They’re also pre-cooked which means it only takes a few minutes to heat one up to enjoy! I buy my Aidells® Sausage at Safeway, they always have a great selection of flavor varieties.
The sausage, chicken and shrimp get cooked together in a pan along with some peppers and onions. While the meats and veggies are cooking, I put up a pot of pasta to boil. The pasta gets tossed in a simple cream sauce and the meat and vegetable mixture gets poured over the top.
To me this pasta just screams summer with the seafood and fresh veggies – your dinner guests will be so impressed! I make this Cajun jambalaya pasta even more special by pairing it with my favorite Cupcake® Pinot Grigio Wine from The Wine Group. I find Cupcake® Wines to be creamy, silky, intense yet elegant and they make any occasion delicious.
Invite a few friends over, grab a bottle of Cupcake® Wine and whip up this pasta – it’ll make for a memorable evening that won’t cost you hours in the kitchen.
Cajun Jambalaya Pasta
- 1/2 pound large shrimp peeled and deveined (you can either remove the tails or leave them on for a more elegant presentation)
- 3/4 pound boneless skinless chicken breast cut into 1 inch pieces
- 2 tablespoons olive oil divided use
- 2 inch links of Aidells® Cajun Style Andouille Sausage cut into 1/2 thick rounds
- 2 teaspoons Cajun seasoning or more to taste
- 1 small red onion thinly sliced
- 2 cups of thinly sliced bell peppers (I used red, yellow, and green)
- 10 ounces linguine pasta other long pasta varieties will also work
- 1 cup heavy cream
- 2 tablespoons chopped parsley
- salt and pepper to taste
- Bring a large pot of salted water to a boil; add the pasta and cook according to package directions.
- While the pasta is cooking, heat 1 tablespoon of olive oil in a large pan over medium heat.
- Add the onions and peppers and cook for 4-6 minutes or until softened. Season with 1 teaspoon of the Cajun seasoning and salt and pepper to taste.
- Remove the peppers and onions from the pan and place on a plate. Cover with foil to keep warm.
- Wipe out the pan with a paper towel and heat the remaining tablespoon of olive oil over medium high heat.
- Add the chicken to the pan and season with salt, pepper and remaining teaspoon of Cajun seasoning. Cook for 5-6 minutes, stirring occasionally, or until cooked through.
- Add the sausage to the pan and cook an additional 3-4 minutes.
- Add the shrimp and cook for 2-3 minutes or until the shrimp are pink and opaque.
- Add the reserved bell peppers and onions to the pan and stir to combine.
- Drain the pasta and return to the pot it cooked in. Turn the heat on medium high and add the cream along with salt and pepper to taste. Cook for 3-4 minutes or until sauce has started to thicken.
- Place the meat and vegetable mixture on top of the pasta and sprinkle with parsley. Serve immediately.
This is a sponsored conversation written by me on behalf of Aidells® & The Wine Group. The opinions and text are all mine.