Jambalaya Pasta Recipe: A Bold, Flavor-Packed Twist on the Classic Cajun Dish

Imagine the fiery zest of Cajun spices swirling through your kitchen, filling the air with the tantalizing aroma of smoky sausage, shrimp, and chicken. Welcome to the world of Jambalaya Pasta—a savory, sizzling twist on the traditional jambalaya.

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Instead of rice, we bring in linguini, inviting a comforting pasta element into this vibrant medley of flavors. Whether you're in need of a quick weeknight dinner or a hearty meal to impress guests, this dish will swiftly become a staple in your cooking repertoire.

Why This Jambalaya Pasta Will Have You Coming Back for More

Bold & Zesty Flavor Explosion: From the smokiness of andouille sausage to the tender shrimp and juicy chicken, this dish bursts with Cajun-inspired flavors.

Quick & Easy: In just 45 minutes, you can whip up this one-pan wonder—minimal effort, maximum flavor.

A Saucy Comfort: It’s like your favorite jambalaya, but elevated with pasta. Comfort food with a twist—what’s not to love?

Perfect for Meal Prep: Leftovers taste even better the next day, so feel free to cook extra and enjoy them throughout the week.

What You’ll Need for the Ultimate Jambalaya Pasta

For the Pasta:

1 pound linguini (or fettuccine or any pasta you adore)

1 pre-cooked Andouille Sausage, sliced into rounds

2 chicken breasts, cut into cubes

1 pound shrimp, peeled and deveined (3 minutes per side, perfectly cooked)

For the Sauce Base:

1 stalk celery, diced to perfection

1 onion, diced

1 green bell pepper, diced (or use your favorite color bell pepper)

3 cloves garlic, minced (for that garlicky goodness)

2 tablespoons tomato paste

1 teaspoon Old Bay seasoning (Cajun magic!)

1 teaspoon cayenne pepper (bring the heat!)

1 can (14.5 oz) crushed tomatoes

2 tablespoons olive oil

¼ cup chopped Italian parsley (for that fresh garnish)

Salt and pepper to taste (to elevate all the flavors)

How to Make Your Jambalaya Pasta

Step 1: Boil the Pasta to Perfection

Cook the linguini just like the package says, until it’s perfectly al dente—chewy, yet tender. Drain it and set it aside, giving it a little breather while the magic happens in the skillet.

Step 2: Sauté the Proteins

In a large skillet, pour in some olive oil over medium heat and add the cubed chicken. Sear it until golden brown and cooked through, then set it aside. In the same skillet, toss in the shrimp. Don’t overcook—just 3 minutes per side until they turn a beautiful pink. Set those aside as well. Lastly, brown the Andouille sausage in the same skillet, letting its smoky flavor infuse the pan. Once browned, set it aside with the rest.

Step 3: Build the Flavorful Sauce Base

Now, the fun begins. In the same skillet, add a touch more olive oil. Sauté the diced celery, onion, and green bell pepper for about 5 minutes, until they soften and start to meld. Add garlic, tomato paste, Old Bay, cayenne, and crushed tomatoes—this is where the magic happens. Stir it all together and cook for another 2-3 minutes, letting those bold flavors develop.

Step 4: Bring It All Together

Back in goes the chicken, shrimp, and sausage. Stir to coat the proteins in that mouthwatering sauce. Now, add the cooked linguini into the skillet and toss everything together, letting the pasta soak up all that savory goodness. Garnish with freshly chopped parsley to brighten the dish with a pop of color.

Tips & Variations for Jambalaya Pasta Success

Prepping Ahead? Yes, Please! Dice your vegetables and cook the proteins the day before to save precious time when you’re ready to cook.

Leftover Magic: This Jambalaya Pasta tastes even better the next day—store leftovers in the fridge for up to 2-3 days.

Skillet Matters: Use a deep skillet or wide sauté pan so you can stir everything together easily without making a mess.
Serving Suggestions to Elevate Your Jambalaya Pasta

Pair this zesty pasta with one (or more) of these sides to take your meal to the next level:

Garlic Bread: Perfect for mopping up that rich, flavorful sauce.

Green Salad: Fresh greens with a tangy vinaigrette will balance the heat of the dish.

Cornbread: For that extra touch of Southern comfort.
Prep Ahead Tips for Ultimate Convenience

Veggie Prep: Dice the celery, onion, and bell pepper in advance, storing them in the fridge for easy access when it’s time to cook.

Sauce Base: Make the sauce base (steps 3 and 4) ahead of time, store it in the fridge, and save yourself time on busy nights.

Storing Leftovers: Leftovers can hang out in the fridge for 2-3 days. Reheat with ease and enjoy this delicious dish once more.

If You Love Jambalaya, You’ll Fall for These Recipes Too

One-Pot Jambalaya (Traditional with Rice)

Chicken Artichoke Pasta

Creamy Salmon Pasta

Tomato Basil Pasta

Final Thoughts on Jambalaya Pasta

Jambalaya Pasta is everything you crave in a Cajun-inspired dish. Bold, smoky sausage, succulent shrimp, juicy chicken, and pasta all come together in a delightful medley of flavors that’s sure to impress. Whether you're cooking for the family, hosting friends, or meal-prepping for the week ahead, this dish satisfies on all fronts. Let the layers of spice and rich tomato sauce infuse your kitchen, and get ready to indulge in a truly unforgettable meal. Enjoy!

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Jambalaya Pasta

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes Servings: 4 people Course: Main Course Cuisine: Cajun

This easy Jambalaya pasta dish is packed with flavor! With a sofrito-based sauce, Old Bay seasoning, shrimp, chicken, and andouille sausage, this dish brings a taste of Cajun goodness to your table.

Ingredients

▢½ pound linguini
▢½ pound andouille sausage, sliced
▢2 small chicken breasts, cut into ½ inch cubes
▢½ pound shrimp, deveined
▢1 cup diced celery
▢½ cup diced onions
▢1 green bell pepper, seeded and diced
▢3 cloves fresh garlic, minced
▢1 tablespoon tomato paste
▢1 teaspoon Old Bay seasoning
▢¼ teaspoon cayenne pepper (add more for spicier flavor)
▢1 (14 oz) can crushed tomatoes
▢Salt and pepper to taste
▢Olive oil for pan
▢Chopped Italian parsley for garnish

Instructions

Cook the linguini according to package directions. Drain and set aside.
Season the cubed chicken with about ½ teaspoon of salt and a few grinds of black pepper.
In a large deep skillet, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken on all sides until fully cooked, about 8 minutes. Transfer to a plate and set aside.
In the same skillet, add more olive oil if needed and cook the shrimp and sausage for about 2-3 minutes per side, until shrimp is cooked through and sausage is golden. Transfer to a plate and set aside.
In the same skillet, heat another tablespoon of olive oil over medium heat. Cook the diced celery, onions, and bell pepper for about 8 minutes until softened. Add minced garlic and cook for 2 more minutes.
Add tomato paste, Old Bay seasoning, and cayenne pepper, stirring to coat vegetables. Add crushed tomatoes, season with salt and pepper, and bring to a boil. Reduce heat and simmer for about 5 minutes.
Return the cooked chicken, shrimp, sausage, and linguini to the skillet. Toss to combine and adjust seasoning with salt and pepper if needed.
Garnish with chopped parsley. Serve and enjoy!

Notes

Special equipment: large deep skillet with lid.
Prep ahead: The vegetables can be diced in advance. You can also make the sauce base ahead of time and store it in the fridge for up to 2 days.
Store leftovers in the fridge for up to 3 days.