Jambalaya Pasta

5 from 3 votes

Cajun Jambalaya Pasta is a totally flavor-packed, treat for your tastebuds, full of veggies, protein, and that cajun spice combo we all love!

Prep Time15

Cook Time25

Total Time40

Course: Dinner, Main Course

Cuisine: American, Cajun

Keyword: Jambalaya Pasta

Servings:

Calories: 681kcal

Author: Kelly Anthony

Ingredients

1 pound boneless, skinless chicken breasts
6 tablespoons avocado or canola oil, separated
3 ½ teaspoons Cajun seasoning, separated
¾ pound jumbo shrimp peeled and deveined
6 ounces andouille sausage
1 green bell pepper seeded and diced
1 red bell pepper seeded and diced
½ yellow onion diced
2 cloves garlic minced
2 tablespoons all-purpose flour
1 cup unsalted chicken broth
1 ⅓ cup cream
1 tablespoon tomato paste
1 teaspoon hot sauce
½ teaspoon smoked paprika
¼ teaspoon black pepper
Generous pinch of Kosher salt
¾ package (about 9 ounces) Fettuccini, Penne, or Rigatoni pasta cooked according to package directions

Instructions

Using a kitchen mallet or rolling pin, pound out the chicken breast to an even thickness, no more than ½" thick.
Pat the excess moisture away from the chicken using a paper towel and transfer to a work surface. Drizzle with 1 tablespoon of oil and sprinkle with 1 ½ teaspoon of Cajun seasoning. Rub all over both sides to adhere. Set aside until ready to use.
Pat the shrimp dry with paper towel and transfer to a small mixing bowl. Drizzle with 1 tablespoon of oil and sprinkle with 1 teaspoon of Cajun or Blackened seasoning. Toss to combine. Set aside until ready to use.
Place a large skillet or fry pan over medium-high heat and allow to come to temperature.
Slice the sausage at a ¼" bias. Add the sausage to the pan in a single layer and cook for about 3 minutes. Flip and cook for 2 minutes more. Remove the sausage from the pan and transfer to a plate off to the side.
Drizzle the pan with about 1 tablespoon of oil and add the chicken. Cook for 3-4 minutes on each side, or until cooked through. Remove from the pan and set aside.
Add another tablespoon of oil to the pan, and add the shrimp in a single layer. Cook for about 2 minutes. Then, turn and cook for about 1 minute more, or until completely opaque. Remove the shrimp and set aside on a plate until ready to use.
Reduce the heat to medium and add the remaining 2 tablespoons of oil to the pan. Add the diced peppers and onions and cook for about 4-5 minutes, stirring often. Add the garlic and cook for about 1 minute more.
While you are waiting for your veggies to soften, slice the chicken into ½" thick strips.
Sprinkle the flour over the softened vegetables and stir to coat. Add the chicken broth one big splash at a time, stirring until smooth after each addition. Add the cream, tomato paste, hot sauce, 1 teaspoon Cajun seasoning, paprika, pepper, and Kosher salt and stir.
Reduce the heat as necessary to maintain a simmer, and simmer for about 5 minutes, until slightly thickened.
Add the sausage, shrimp, and sliced chicken into the sauce and stir to combine. Toss with cooked pasta and enjoy!

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