Cajun Jambalaya Pasta

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.

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5 from 8 votes

Cajun Jambalaya Pasta

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!

Course Main Course

Cuisine Cajun

Keyword cajun jambalaya pasta, jambalaya pasta

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 servings

Calories 568kcal

Author Dinner at the Zoo

Ingredients

• 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

Instructions

• 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.

Nutrition

Calories: 568kcal | Carbohydrates: 19g | Protein: 48g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 248mg | Sodium: 1121mg | Fiber: 2g | Sugar: 4g

This is a sponsored conversation written by me on behalf of Aidells® & The Wine Group. The opinions and text are all mine.