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4.7 from 129 votes

Creamy Cajun Pastalaya

Creamy Cajun Pastalaya - just like jambalaya but better, made with pasta instead and with a creamy sauce and Fontina cheese. Great crowd pleaser and super simple!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 6
Calories: 456 kcal
Course: Main Course , Lunch , Dinner
Cuisine: Creole

Ingredients

  • 12 ounce dry pasta I used mafalda
  • 8 ounces Shrimp peeled and deveined
  • 2 tablespoons Cajun Seasoning
  • 1 tablespoon olive oil
  • 6 ounce chicken breast boneless and skinless, cut into small bite size pieces, about 1 large chicken breast
  • 1 link andouille sausage or smoked sausage, cut into slices
  • 1 medium onion chopped
  • 1 talk celery chopped
  • 3 cloves garlic minced
  • 2 medium bell pepper any color, julienned
  • 1½ cups chicken broth low sodium
  • ½ cup heavy cream
  • salt and pepper to taste
  • 1 cup fontina cheese shredded
  • 3 green onions chopped, for ganish
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions

    Cup of Yum
  1. Cook the pasta according to package instructions.
  2. Season the shrimp with about ½ tablespoon of the cajun seasoning and set aside.
  3. In a large skillet or Dutch oven heat the olive oil. Add the shrimp and cook on both sides until it turns pink, about 2 min per side, could be less depending on the size of your shrimp. Remove the shrimp from the pot and set aside.
  4. Add the chicken and sausage to the pot, and sprinkle about 1 tablespoon of the cajun seasoning over the chicken. Stir everything together and cook until the chicken is no longer pink and is cooked through, about 5 minutes.
  5. Add the onion, celery and garlic to the skillet and cook until the onion becomes translucent, about 3 minutes.
  6. Add all the peppers and sprinkle the remaining ½ tablespoon of cajun seasoning over the peppers, stir well and cook for another 3 minutes.
  7. Add the chicken broth and heavy cream to the skillet, stir and season with salt and pepper if needed. Add the shrimp back to the pot. Bring the sauce to a boil, then add the cooked pasta and about ½ cup of the shredded Fontina cheese. Stir everything together.
  8. Remove from heat, then garnish with the remaining Fontina cheese, green onions and parsley. The pasta will continue to soak up the sauce.
  9. Serve immediately. Refrigerate leftover for up to 3 days.

Notes

  • Pasta type: While Mafalda pasta is used in this recipe, feel free to substitute with any pasta you prefer or have on hand. Penne or rigatoni work particularly well.
  • Adjusting heat: Control the level of spiciness by adjusting the amount of Cajun seasoning. If you prefer a milder dish, start with a smaller amount and add more to taste.
  • Cheese: If you can't find Fontina cheese, a good substitute could be a mild cheddar or Monterey Jack.
  • Protein: This recipe is quite versatile. You can easily substitute the protein with what you have on hand. Try it with different types of sausage, chicken, or even tofu for a vegetarian version.
  • Vegan/Dairy-Free: Substitute heavy cream with coconut milk or a dairy-free cream alternative and skip the cheese or use a vegan cheese for a vegan/dairy-free version.
  • Always taste and adjust the seasonings as per your preference. Remember, you can always add more seasoning, but it's harder to remove if you add too much.

Nutrition Information

Serving 1serving Calories 456kcal (23%) Carbohydrates 51g (17%) Protein 22g (44%) Fat 19g (29%) Saturated Fat 10g (50%) Polyunsaturated Fat 2g Monounsaturated Fat 6g Trans Fat 0.003g Cholesterol 66mg (22%) Sodium 248mg (10%) Potassium 527mg (15%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 3095IU (62%) Vitamin C 56mg (62%) Calcium 174mg (17%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 456

% Daily Value*

Serving 1serving
Calories 456kcal 23%
Carbohydrates 51g 17%
Protein 22g 44%
Fat 19g 29%
Saturated Fat 10g 50%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 6g 30%
Trans Fat 0.003g 0%
Cholesterol 66mg 22%
Sodium 248mg 10%
Potassium 527mg 11%
Fiber 4g 16%
Sugar 5g 10%
Vitamin A 3095IU 62%
Vitamin C 56mg 62%
Calcium 174mg 17%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.