Jambalaya Pasta is a delicious fusion of classic Cajun flavors and Italian comfort food that has made a permanent place in my recipe repertoire. This dish combines succulent chicken, shrimp, and andouille sausage, all enveloped in a rich, seasoned sauce. It’s perfect for a cozy weeknight dinner or to impress guests at a casual gathering. There’s something irresistibly satisfying about twirling pasta around your fork while savoring bold flavors, making this dish a standout.
Why you’ll love this dish
What makes Jambalaya Pasta truly special? For one, it’s a delightful one-pot meal that combines the heartiness of pasta with the aromatic spices of Cajun cuisine. It’s quick to prepare, budget-friendly, and perfect for families—kiddos usually love the combination of chicken and shrimp, and the rich flavors keep even the pickiest eaters coming back for seconds. Whether you’re planning a family dinner, weekend gathering, or simply craving something comforting, this dish ticks all the boxes.
"Absolutely loved this recipe! It brought the taste of New Orleans right to my dining table. So easy to make and the spices were perfection!" – A happy home chef
Step-by-step overview
Creating Jambalaya Pasta is a seamless process that delivers maximum flavor with minimal stress. You’ll start by sautéing chicken thighs to golden perfection, adding in the spicy andouille sausage and succulent shrimp. The Cajun seasoning will bring everything together beautifully. Then, it’s just a matter of tossing in the pasta and letting it absorb all the mouthwatering flavors. Trust me, in about 30 minutes, you’ll be enjoying a bowl of deliciousness!
What you’ll need
To whip up this scrumptious dish, gather the following ingredients:
- 225 g boneless chicken thighs, cut into 2.5 cm pieces
- 225 g shrimp, peeled and tails removed
- 225 g andouille sausage, sliced into 1.25 cm pieces
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon freshly ground black pepper
These key ingredients create a memorable flavor profile, but feel free to swap in your favorites—chicken breast or other types of sausage can work beautifully here too.
