Jambalaya Pasta (One Pot Recipe)
Jambalaya pasta is a quick and easy meal that cooks in a single pan so it’s perfect for the busiest of nights! Chock full of hearty meats and bold spices, this meal is a flavor packed bowl of creamy, comfort food that will have everyone running to the table.
Jambalaya pasta lives where between Cajun inspired comfort food meets quick, one pot cooking.
It’s a hearty, satisfying meal packed with chicken, shrimp, and andouille sausage along with plenty of colorful veggies.
And not only does cooking everything in one pot mean that this dish is incredibly easy to prep and clean up, it also means that the pasta will absorb all the flavors.
This way each bite is packed with those bold Cajun flavors, meaning maximum deliciousness.
What is Jambalaya?
Jambalaya is a dish popular in Louisiana Creole and Cajun cooking.
It features a variety of meats and seafoods cooked with vegetables and rice in one pot.
Jambalaya often includes chicken, sausage, and shrimp with the “holy trinity” of onion, bell pepper, and celery, all simmered with spices for bold flavor.
Sometimes it includes tomatoes, like this version does.
Over the years it has evolved and now some variations, like this one, swap pasta for rice.
Ingredients
To make this you’ll need:
- Oil– To sear the chicken in
- Chicken– Trimmed of extra fat and diced
- Veggies– A diced red bell pepper and a diced onion
- Sausage– Andouille sausage thinly sliced
- Chicken broth– You could also use chicken stock
- Tomato sauce– The kind in a can, not spaghetti sauce.
- Diced tomatoes– Canned diced tomatoes with green chiles
- Seasonings– Cajun seasoning, garlic powder, smoked paprika, onion powder, salt and pepper
- Pasta– Linguine noodles
- Shrimp– Uncooked, peeled, and deveined
- Cilantro– Fresh or dried for garnish. This is optional.
How to Make
This jambalaya pasta is so easy to make!
Just add the oil to a dutch oven over medium heat.
Then cook the chicken in the hot oil until the outside’s seared.
Stir in the rest of the ingredients, except for the shrimp.
Bring the mixture to a boil.
As soon as it boils, turn the heat down until the mixture’s simmering.
Add in the shrimp and continue simmering, stirring often, for about 20 minutes or until noodles are al dente.
Ladle the jambalaya into bowls and sprinkle with fresh cilantro before serving.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 2 days.
Reheat it in the microwave or on the stovetop until warmed through.
Tips and Tricks
- Stir some parmesan cheese into the pasta for extra creaminess.
- If the sauce is too thick then you can add stir in a little half and half or extra chicken stock.
- The pasta is flavorful and mildly spicy. If you want more spice, add more Cajun seasoning. If you want it milder, add less and/or use diced tomatoes without chiles.
Other One Pot Meals
Jambalaya pasta is an easy, cozy, comforting meal full of bold spices that comes together in one pot for easy prep and clean up.
Make it and enjoy!
Looking for other one pot meals?
Try these:
- Dirty Rice
- Chicken Lo Mein
- Taco Spaghetti
- Chicken Marsala Pasta
- Cheeseburger Casserole
- Cajun Chicken Alfredo
- Mexican Chicken & Rice
- Pizza Pasta
If you’ve tried this JAMBALAYA PASTA, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Jambalaya Pasta (One Pot Recipe)
Ingredients
- 2 tbsp oil
- 1 lb chicken diced
- 1 large green bell pepper diced
- 1 onion diced
- 1 lb andoullie smoked sausage thinly sliced
- 4 1/2 cups chicken broth
- 1 1/2 cups tomato sauce
- 1 14.5 oz can diced tomatoes with green chilies undrained
- 1-2 tbsp Cajun seasoning
- 1 tbsp garlic powder
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- salt and pepper to taste
- 1 lb linguini pasta
- 1 lb shrimp uncooked, peeled, and deveined
- fresh cilantro leaves (optional), for serving
Instructions
- In a a dutch oven, heat the oil over medium heat. Once hot add the chicken and cook, stirring often, until the outside's seared but not cooked through.2 tbsp oil, 1 lb chicken
- Add in the rest of the ingredients, except for the shrimp, and stir to combine.1 large green bell pepper, 1 onion, 1 lb andoullie smoked sausage, 4 1/2 cups chicken broth, 1 1/2 cups tomato sauce, 1 14.5 oz can diced tomatoes with green chilies, 1-2 tbsp Cajun seasoning, 1 tbsp garlic powder, 1 tbsp smoked paprika, 1 tbsp onion powder, salt and pepper, 1 lb linguini pasta
- Bring the mixture to a boil, then reduce the heat until the mixture's gently simmering.
- Add in the shrimp, stirring to evenly combine. Continue simmering, stirring often, for about 20 minutes, just until noodles are cooked to al dente.1 lb shrimp
- Ladle the jambalaya into bowls and sprinkle with fresh cilantro, if using, before serving.fresh
Notes
- Stir some parmesan cheese into the pasta for extra creaminess.
- If the sauce is too thick then you can add stir in a little half and half or extra chicken stock.
- The pasta is flavorful and mildly spicy. If you want more spice, add more Cajun seasoning. If you want it milder, add less and/or use diced tomatoes without chiles.
What a beautiful recipe. I love Jambalaya. It is such a rich combination of flavors that meld together for one bomb of a recipe. Thank you for sharing with Fiesta Friday this week!
Thanks, Julie! I couldn’t agree more, it’s a flavor medley that you can’t help but appreciate once you try it.
Loved this recipe and my son and husband did too. I used penne pasta because I didnt have linguine and it worked out great. I also added okra because a few vegitables won’t kill them. Thanks for sharing.
I’m so glad everyone loved it, Nancy! Yes, any pasta will do- and your veggie comment- it’s like you’ve lived my life, lol. I personally can’t do okra for texture reasons.