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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! #savoryoursummerrecipes #ad
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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
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 568kcal
Author Sara Welch

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