Jambalaya Pasta With Cajun Flavor

There’s something really amazing about taking a traditional Southern dish like jambalaya and turning it into a creamy, spicy, filling pasta. When I prepared this Jambalaya Pasta for the first time, I was like, This is the ultimate comfort food. It really has that powerful Cajun kick, smoked sausage, shrimp that burst with juice, and chicken that is so soft—all of them mixed up in a smooth sauce that wraps around each pasta bite. It is one of those dishes you make once and then you cannot help but put it on your “must-repeat” list right away.

What Is Jambalaya Pasta?

Jambalaya Pasta is a Cajun-inspired variant of the traditional jambalaya—a popular Louisiana dish noted for its combination of meats, seafood, and rice cooked in a tasty, hot sauce. In this recipe, we take out the rice and replace it with pasta (penne or fettuccine would be excellent), thus giving birth to a creamy, hot, and smoky bowl of rice-like goodness that would surely remind you of a Mardi Gras celebration in your mouth.

Why This Recipe Is Special

This recipe is what I turn to when I wish to create a great impression without spending the whole day in the kitchen. It takes in those deep, intricate aromas of jambalaya but presents them in a fraction of the time. What endears me most is that it seems lavish but still very much homemade—like something that you’d order in New Orleans, but you made it right at home by yourself.

Why You’ll Love This Recipe

• Big, bold Cajun flavor – Smoky, spicy, and rich without making your taste buds feel overwhelmed.
• A one-pan wonder – Less cooking utensils, quick cleaning up, and more delicious food.
• Flexible – Change the heat to your liking, switch the meats, or go for total seafood—it is your choice.
• At-home gourmet – Creamy, filling, and visually pleasing enough to be served to guests.
• Meal prep friendly – Tastes even better the next day after the flavors meld together.

What You’ll Need

Tools

• Large skillet or sauté pan – For browning meats and building flavor right in one pan.
• Wooden spoon or spatula – To stir everything without scratching your pan.
• Tongs – Perfect for turning shrimp or tossing pasta evenly in sauce.
• Cutting board and knife – You’ll be slicing sausage, chopping vegetables, and prepping everything.
• Measuring cups and spoons – Cajun cooking is about flavor balance, and these help keep it right.
• Colander – For draining pasta without losing the starch that helps the sauce stick.

Ingredients

For the Pasta

• 12 oz (340 g) penne or fettuccine pasta
• 2 tbsp (30 ml) olive oil

Proteins

• 8 oz (225 g) smoked sausage, sliced into rounds
• 8 oz (225 g) boneless chicken breast, cubed
• 8 oz (225 g) medium shrimp, peeled and deveined

Vegetables

• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, chopped
• 3 garlic cloves, minced

Sauce

• 1½ cups (360 ml) heavy cream
• 1 cup (240 ml) chicken broth
• 2 tbsp (30 g) tomato paste
• 2 tsp (10 g) Cajun seasoning (adjust to taste)
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• ½ cup (50 g) Parmesan cheese, grated

Garnish

• Fresh parsley, chopped
• A squeeze of lemon juice for brightness

Step-by-Step Instructions

1. Cook the pasta

To start, put a large pot filled with salted water on the stove to boil. When the water is boiling, put in the pasta and cook until it is al dente—that is, just cooked but still having a little resistance to the bite. After that, drain and set aside but keep about ½ cup of the pasta water (it comes in handy in loosening up the sauce later if it gets too thick).

Tip: Toss the pasta with a drizzle of olive oil so it doesn’t stick together while you prep the rest.

2. Brown the sausage

In a big pan, put 1 tablespoon of olive oil and turn the heat on medium-high. When the oil is hot, put in the slices of smoked sausage and cook them until they are brown and a bit crisp on the edges. Take them off the heat and let them sit for a while.

3. Cook the chicken

In the same skillet, put in another tablespoon of olive oil. Mix in the cubed chicken and give it a light seasoning with salt and pepper. Cook until the chicken is golden and done, about 5–6 minutes. Take the chicken off the heat and keep it together with the sausage.

4. Sauté the vegetables

With the same pan (no cleaning, please! That’s flavor!), add onion, bell pepper, and celery. Give them 4–5 minutes over the fire until they get soft. Then, toss in the garlic and let it cook for 30 seconds just to get the smell out.

5. Build the sauce

Stir in tomato paste, Cajun seasoning, and smoked paprika. Let it toast for a minute—this step deepens the flavor. Pour in chicken broth and heavy cream, scraping up all those delicious browned bits from the bottom. Stir until smooth.

6. Add proteins back

Bring the sausage and chicken back to the pan. Let it simmer for 3–4 minutes for the flavors to meld. Then, add the shrimp. Cook the shrimp for around 2 minutes on each side until they are pink and firm.

7. Toss in the pasta

Introduce the already cooked pasta to the pan. Combine everything, and make sure the pasta is uniformly covered with the creamy sauce. Stir in the Parmesan cheese until it becomes creamy and uniformly mixed. If the sauce seems a little too thick, add a little of the reserved pasta water to adjust to the desired consistency.

8. Finish and serve

Turn off the heat, sprinkle with fresh parsley, and give it a quick squeeze of lemon juice. That acidity brightens up all the rich flavors beautifully.

Serving Ideas

• Serve with garlic bread or buttery cornbread to absorb the sauce.
• Richness is offset by a simple green salad.
• If you desire, then add a sprinkle of extra Parmesan on top.

Variations and Customizations

• An all-seafood version: Omit chicken and sausage, and include scallops or crab meat for a seafood lover’s most outstanding dream.
• The lighter option: Utilize half-and-half in place of heavy cream.
• The vegetarian twist: Replace meat with sautéed mushrooms, zucchini, and chickpeas.
• Extra spicy: Triple the Cajun seasoning or pour a few drops of hot sauce.

Storage and Make-Ahead Tips

• Refrigerate: Put, leftovers in an airtight container for no more than three days.
• Reheat: Heat on the stovetop, using low heat, with a splash of milk or cream to thin the sauce.
• Freeze: You can keep it frozen for one month at most, but the cream sauce may separate a little (still delicious though!).
• Make ahead: Boil pasta and proteins a day prior; just mix everything with the sauce when ready to serve.

Pro Tips & Mistakes to Avoid

• Do not overcook the shrimp. They are quick to become rubbery. Once they have turned pink, they are done.
• Spices should be toasted. The blooming of Cajun seasoning in hot oil is never to be skipped.
• Pasta water should be saved. It’s your secret weapon to a smooth and restaurant-style sauce.
• Good sausage should be used. Andouille gives that authentic smoky Cajun flavor.
• If you find it, get it. Spice balance. Cream and Parmesan are the ones that help to offset heat—so, taste as you go!

Recipe Summary

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Estimated Nutrition (per serving):

Calories: 650 | Protein: 38g | Fat: 34g | Carbs: 45g | Sodium: 950mg

Final Thoughts

You will not regret it if you try this bold, creamy, and oh-so-Louisiana-soul-filling Jambalaya Pasta with Cajun flavor. It is the kind of dish that fills the kitchen with smoky spice aromas and naturally draws people to the table.