Jambalaya Pasta Recipe
Ingredients:
For the Protein:
1 lb andouille sausage, sliced
1 lb large shrimp, peeled and deveined
1 lb chicken breast or thighs, cut into bite-sized pieces
For the Pasta:
1 lb penne or fettuccine pasta
2 tbsp olive oil (divided)
For the Sauce:
1 tbsp butter
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes
1 1/2 cups heavy cream
1/2 cup chicken broth
2 tbsp tomato paste
1 tsp smoked paprika
1 tsp Cajun seasoning (adjust to taste)
1/2 tsp thyme
1/2 tsp oregano
1/2 tsp cayenne pepper (optional, for extra heat)
Salt and black pepper to taste
Optional Garnishes:
Fresh parsley, chopped
Grated Parmesan cheese
Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente according to package instructions. Drain and set aside.
2. Cook the Proteins:
Heat 1 tbsp olive oil in a large skillet over medium-high heat.
Sauté the chicken until browned and cooked through. Remove and set aside.
Add the sliced andouille sausage, cook until browned. Remove and set aside.
Add shrimp to the skillet, cooking until pink and opaque (about 2-3 minutes). Remove and set aside.
3. Make the Sauce:
In the same skillet, heat the remaining olive oil and butter.
Sauté the onions and bell peppers until soft, about 5 minutes.
Stir in the garlic and cook for 30 seconds until fragrant.
Add the diced tomatoes, tomato paste, chicken broth, and heavy cream. Stir to combine.
Season with smoked paprika, Cajun seasoning, thyme, oregano, cayenne pepper (if using), salt, and pepper.
Simmer the sauce for 8-10 minutes, stirring occasionally, until it thickens slightly.
4. Combine Everything:
Add the cooked chicken, sausage, and shrimp back into the skillet. Toss to coat with the sauce.
Stir in the cooked pasta, ensuring it’s well coated with the sauce.
5. Serve:
Garnish with fresh parsley and grated Parmesan cheese if desired. Serve hot and enjoy!