Pasta Jambalaya

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  • Level: Easy
  • Total: 30 min
  • Active: 30 min
  • Yield: 6 servings
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Kosher salt

1 (1-pound) package penne pasta

3 tablespoons olive oil

1 pound large raw shrimp, peeled and deveined

6 teaspoons Cajun seasoning

12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces

1 pound andouille sausage, cut into 1/2-inch slices

1/2 cup chopped yellow onion (from 1 small onion)

1/2 cup chopped green bell pepper (from 1 bell pepper)

1 tablespoon minced fresh garlic (about 3 garlic cloves)

1/2 cup chicken stock

1 (14.5-ounce) can diced tomatoes, undrained

1 tablespoon fresh thyme leaves

1/2 cup heavy cream

1 ounce fresh Parmesan cheese, grated with a rasp grater (about 2/3 cup)

2 tablespoons chopped fresh basil


  1. Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
  2. Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
  3. Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.
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