This Cajun Jambalaya Pasta is the truth, y’all!
Spicy andouille sausage, seasoned shrimp, juicy chicken, creamy Boursin Alfredo, all tossed with pasta and sautéed veggies? Baybeee, this dish is jumping!
Cajun Jambalaya Pasta (Better Than Any Restaurant!)
Looking for a bold, spicy, creamy pasta that brings the Louisiana heat? This Jambalaya Pasta recipe is a one-pot flavor explosion—loaded with Cajun andouille sausage, juicy shrimp, tender chicken, peppers, and a rich, cheesy sauce. It’s the kind of dish that makes you dance after every bite. Let’s cook!
🛒 Ingredients
🔪 For the Meat & Veggies:
- 1 lb Cajun andouille sausage, sliced
- 1 lb shrimp, peeled and deveined
- 1 lb chicken breast, cubed
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ½ onion, diced
- 2 tbsp avocado oil (or olive oil)
🧂 Seasonings:
- Salt & black pepper (to taste)
- Garlic powder (to taste)
- Smoked paprika (to taste)
- Tony Chachere’s Creole Seasoning (generous amount)
🍝 For the Pasta:
- 8 oz penne or fettuccine pasta
- 4 cups water + 1 chicken bouillon cube (or broth)
🍅 For the Tomato Base:
- 1 can (14.5 oz) fire-roasted diced tomatoes
🧄 For the Creamy Cajun Alfredo Sauce:
- ½ stick (4 tbsp) butter
- 3 cloves garlic, minced
- 1 cup heavy whipping cream
- 1 wheel (5 oz) Boursin cheese (Garlic & Herb)
- 1 cup grated Parmesan cheese
- Tony’s seasoning (to taste)
🍳 Instructions
1. Prep Everything First:
- Dice your bell peppers and onion.
- Slice andouille sausage and cube the chicken.
- Season shrimp with salt, pepper, garlic powder, and smoked paprika.
- Season chicken heavily with Tony’s Creole seasoning.
2. Cook the Sausage & Veggies:
- In a large skillet, heat 1 tbsp oil over medium-high.
- Brown the sausage until crispy. Remove and set aside.
- In the same skillet, add peppers and onions. Sauté until soft. Set aside.
3. Boil the Pasta:
- In a pot, bring bouillon water (or chicken broth) to a boil.
- Add pasta and cook until al dente. Drain and set aside.
4. Sear Shrimp & Chicken:
- In a hot skillet, cook the shrimp 2–3 minutes per side. Remove and set aside.
- Add a little more oil, then cook the chicken until browned and fully cooked through.
5. Build the Jambalaya Base:
- Return sausage, veggies, shrimp, and chicken to the skillet.
- Add fire-roasted tomatoes and stir everything together.
- Simmer on low to blend the flavors.
6. Make the Cajun Alfredo Sauce:
- In a saucepan, melt butter over medium heat.
- Add garlic, then stir in heavy cream.
- Add Boursin cheese and Parmesan, whisking until smooth and creamy.
- Season with more Tony’s to taste.
7. Combine & Finish:
- Toss cooked pasta in the Alfredo sauce until coated.
- Pour creamy pasta into the skillet with the jambalaya mix.
- Gently stir until everything is evenly combined.
8. Serve Hot & Garnish (optional):
- Top with fresh parsley, more Parmesan, or an extra dash of Tony’s.
⏰ Prep Time: 15 mins
⏰ Cook Time: 30 mins
🍽 Servings: 4–6
🔥 Spice Level: Medium to Hot (adjust to taste)
💡 Tips & Variations
- Don’t skip the Boursin! It adds a garlic-herb depth that takes the sauce over the top.
- Too spicy? Go lighter on the Tony’s or swap in sweet paprika.
- Add heat: A few dashes of hot sauce will set this off.
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