Easy Cajun Jambalaya Pasta
User Reviews
4.8
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 Servings
-
Calories
620 kcal
-
Course
Main Course
-
Cuisine
American
Easy Cajun Jambalaya Pasta
Description
This recipe infuses classic jambalaya flavors into a pasta dish, using chicken, shrimp, andouille sausage, and a cajun spice blend for seasoning. Red and green bell peppers and red onion add texture and color while garlic intensifies the savory notes.
The proteins are seared separately to lock in flavor and then combined with diced tomatoes and chicken broth to create a rich sauce that clings to al dente fettuccine. Tossing the pasta in the sauce allows even coating for every bite.
Garnishing with parsley and chopped bell peppers brightens the dish visually and with fresh notes. It works as a hearty meal for those who enjoy cajun spices without the traditional rice.
Ingredients
- 1 pound chicken breast , cut into 1-inch pieces
- 1/2 pound Shrimp , deveined
- 1/2 pound andouille sausage , sliced into 1/2-inch thick pieces
- 3 tablespoons cajun spice blend
- 1/2 red bell pepper , diced
- 1/2 green bell pepper , diced
- 1/2 red onion , thinly diced
- 3 cloves garlic , minced
- 1/2 tsp. kosher salt
- 1/4 teaspoon black pepper ground
- 3 tablespoons canola oil
- 1 tomato diced, medium
- 1 cup chicken broth
- 1 pound Fettuccine pasta cooked but not rinsed
- parsley for garnish, leftover, minced
- bell pepper for garnish, leftover, minced
Instructions
- Cook the pasta, 1 minute shy of al dente according to the package directions. Drain but do not rinse. You can reserve a cup of pasta water, in case you need it.
- In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper. Toss well until everything is coated in spices.
- In a large skillet or a cast iron skillet add the canola oil on high heat.
- In two batches sear off the ingredients until the chicken is cooked through, about 4-5 minutes.
- Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
- Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
- Garnish with parsley and leftover minced bell peppers if desired.
Notes
- For more control over shrimp doneness, cook shrimp separately and add at the end.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 620 kcal
% Daily Value*
| Calories | 620kcal | 31% |
| Carbohydrates | 60g | 20% |
| Protein | 43g | 86% |
| Fat | 23g | 35% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 206mg | 69% |
| Sodium | 765mg | 32% |
| Potassium | 887mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 2328IU | 47% |
| Vitamin C | 26mg | 29% |
| Calcium | 76mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
