Cajun Jambalaya Pasta
Cajun Jambalaya Pasta Recipe is quick and delicious one-pot meal complete with cajun flavors, creole spices, shrimp, chicken and so much more that's super easy to make for weeknight dinners.
Servings: 4 people
Calories: 436kcal
Equipment
- 1 cooking knife for dicing
Ingredients
- ¼ cup salted butter w/ olive oil or half olive oil and half butter
- ½ lb chicken breast tenders cut into bite sized pieces
- Salt and black pepper to taste
- 1 cup andouille sausage sliced
- ¾ cup diced onion
- ¾ cup diced green, red and yellow peppers
- ½ lb shrimp large peeled and deveined
- 1 tbsp minced garlic
- 1 ½ cups chicken stock
- 1 can diced tomatoes 14.5 oz
- 1 tbsp cajun spice
- 1 tsp ground paprika
- ½-1 lb fettucine pasta cooked al dente
- Parsley and Cajun Spice for garnish
Instructions
- Add salted butter with olive oil to large pot over medium high heat until melted.
- Add chicken pieces and lightly season with salt and pepper. Cook until no longer pink.
- Then add sausage, onion and peppers to pot and cook until vegetables are tender.
- Stir in shrimp and cook until barely pink then remove and set to the side.
- Next add garlic and cook for about 30 seconds then toss into the rest of the ingredients except the shrimp.
- Pour in chicken stock and diced tomatoes and lower heat to medium.
- Stir in Cajun spice and paprika and cook over medium heat reducing ⅓ of the liquid. Toss in cooked pasta making sure to coat with sauce and add in the shrimp. Taste and add additional salt and pepper if necessary.
- Garnish with parsley and a sprinkle of Cajun spice and serve it up.
Video
Notes
Make sure you check the sodium level of the cajun spice blend you use in the recipe since it can sometimes be salty. Adjust salt content in recipe accordingly.
- Quick Cool & Store: Let the pasta cool to room temperature before packing it in an air-tight container, keeping it fresh in the fridge for up to 4 days or in the freezer for about a month.
- Portion It Out: Divide it into single servings for an easy grab-and-go option, and don't forget to label with the date to keep track.
- Splash & Reheat: When you're ready for round two, add a bit of chicken stock while reheating to bring back the saucy deliciousness.
Nutrition
Calories: 436kcal | Carbohydrates: 28g | Protein: 33g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 242mg | Sodium: 900mg | Potassium: 767mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1670IU | Vitamin C: 66.7mg | Calcium: 147mg | Iron: 3.8mg