Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Yield: 6 Servings
Whip this delicious easy Cajun Jambalaya Pasta in no more than thirty minutes and experience the deep Louisiana flavour in each bite. This recipe has been one of my favourites and go-to. It’s pretty straightforward, easy, and quick to make. A very satisfying pasta dish with chicken, sausage, and shrimp. If you want a bit of kick, feel free to double the cayenne pepper. Promise, this Cajun Jambalaya Pasta will blow you away!
Ingredients
1 lb chicken breast cut into 1? pieces
1/2 lb shrimp deveined
1/2 lb andouille sausage sliced into 1/2-inch thick pieces
3 tbsp Cajun spice blend
1/2 red bell pepper diced
1/2 green bell pepper diced
1/2 red onion thinly diced
3 cloves garlic minced
1/2 teaspoon Kosher Salt
1/4 tsp ground black pepper
3 tbsp canola oil
1 medium tomato diced
1 c. chicken broth
1 lb fettuccine pasta cooked but not rinsed
parsley and leftover minced bell peppers for garnish
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. Toss to combine.
Step 2: Heat the canola oil in a large skillet or cast-iron skillet over high heat.
Step 3: Add the ingredients to the hot and oil sear in two batches for about 4 to 5 minutes until cooked through.
Step 4: To the pan, add the tomatoes and chicken stock and continue to cook for about a minute or two. Add in the pasta and coat with the sauce. When done, garnish with parsley and leftover minced bell peppers. Serve and enjoy!
Note:
You can remove the shrimp from the pan and transfer it to a separate bowl after adding the spices if you are nervous about overcooking them and just add the shrimp back to the pan once the other ingredients are done cooking.
Nutrition Facts:
Yield: 6 Servings, Amount per serving: Calories: 327g | Carbohydrates: 2g | Protein: 31g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 175mg | Sodium: 1023mg | Potassium: 510mg | Sugar: 1g | Vitamin A: 385g | Vitamin C: 27.2g | Calcium: 71g | Iron: 1.7g
Ingredients
- 1 lb chicken breast cut into 1? pieces
- 1/2 lb shrimp deveined
- 1/2 lb andouille sausage sliced into 1/2-inch thick pieces
- 3 tbsp Cajun spice blend
- 1/2 red bell pepper diced
- 1/2 green bell pepper diced
- 1/2 red onion thinly diced
- 3 cloves garlic minced
- 1/2 teaspoon Kosher Salt
- 1/4 tsp ground black pepper
- 3 tbsp canola oil
- 1 medium tomato diced
- 1 c. chicken broth
- 1 lb fettuccine pasta cooked but not rinsed
- parsley and leftover minced bell peppers for garnish
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. Toss to combine.
Step 2: Heat the canola oil in a large skillet or cast-iron skillet over high heat.
Step 3: Add the ingredients to the hot and oil sear in two batches for about 4 to 5 minutes until cooked through.
Step 4: To the pan, add the tomatoes and chicken stock and continue to cook for about a minute or two. Add in the pasta and coat with the sauce. When done, garnish with parsley and leftover minced bell peppers. Serve and enjoy!
Notes
You can remove the shrimp from the pan and transfer it to a separate bowl after adding the spices if you are nervous about overcooking them and just add the shrimp back to the pan once the other ingredients are done cooking.
