Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
This Cajun Jambalaya Pasta is insanely flavorful! Packed with chicken, sausage, shrimp, spices, and more. Enjoy all the great flavors of Louisiana in a single dish with this easy and quick recipe. Throw this together in under thirty minutes and serve right away. If you perfect a little extra kick, feel free to double the cayenne pepper.
Ingredients
1/2 lb shrimp, deveined
1 lb chicken breast, cut into 1-inch pieces
1/2 lb andouille sausage, sliced into 1/2-inch thick pieces
3 tbsp canola oil
1/2 green bell pepper, diced
1/2 red bell pepper, diced
1/2 red onion, thinly diced
3 cloves garlic, minced
1 medium tomato, diced
1 c. chicken broth
3 tbsp Cajun spice blend
parsley and leftover minced bell peppers for garnish
1 lb fettuccine pasta, cooked but not rinsed
1/2 teaspoon Kosher Salt
1/4 tsp ground black pepper
How to make Easy Cajun Jambalaya Pasta?
Step 1: Add the chicken, shrimp, sausage, Cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt, and black pepper in a large bowl. Mix well until blended.
Step 2: Heat the canola oil in a large skillet or a cast-iron skillet over high heat. Once the oil is hot, add the mixture to the bowl in two batches and cook for about 4 to 5 minutes or until cooked through.
Step 3: To the pan, add the tomatoes and pour in the chicken stock. Continue to cook with the ingredients in the pan for another 1 to 2 minutes. Add the cooked pasta and toss to coat with the sauce.
Step 4: Serve the Cajun Jambalaya Pasta right away garnished with some parsley and the remaining minced bell peppers. Enjoy!
Note:
To prevent the shrimp from overcooking, take them out of the pan and transfer them to a separate bowl. Return the shrimp to the pan after the ingredients are cooked.
Nutrition Facts:
Calories: 327 kcal | Carbohydrates: 2g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 1023mg | Potassium: 510mg | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 27.2mg | Calcium: 71mg | Iron: 1.7mg
Ingredients
- 1/2 lb shrimp, deveined
- 1 lb chicken breast, cut into 1-inch pieces
- 1/2 lb andouille sausage, sliced into 1/2-inch thick pieces
- 3 tbsp canola oil
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 1/2 red onion, thinly diced
- 3 cloves garlic, minced
- 1 medium tomato, diced
- 1 c. chicken broth
- 3 tbsp Cajun spice blend
- parsley and leftover minced bell peppers for garnish
- 1 lb fettuccine pasta, cooked but not rinsed
- 1/2 teaspoon Kosher Salt
- 1/4 tsp ground black pepper
Instructions
Step 1: Add the chicken, shrimp, sausage, Cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt, and black pepper in a large bowl. Mix well until blended.
Step 2: Heat the canola oil in a large skillet or a cast-iron skillet over high heat. Once the oil is hot, add the mixture to the bowl in two batches and cook for about 4 to 5 minutes or until cooked through.
Step 3: To the pan, add the tomatoes and pour in the chicken stock. Continue to cook with the ingredients in the pan for another 1 to 2 minutes. Add the cooked pasta and toss to coat with the sauce.
Step 4: Serve the Cajun Jambalaya Pasta right away garnished with some parsley and the remaining minced bell peppers. Enjoy!
Notes
To prevent the shrimp from overcooking, take them out of the pan and transfer them to a separate bowl. Return the shrimp to the pan after the ingredients are cooked.
