This Cajun Jambalaya Pasta is simply bursting with flavor! A one-pot pasta dish that’s packed with chicken, smoked sausage, shrimp and plenty of veggies. Delicious, healthy and ready in under 30 minutes.
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Bring the amazing flavor of Jambalaya into this one-pot pasta dish and your tastebuds will thank you!
Jambalaya Pasta is a popular Cheesecake Factory dish and so very easy to recreate at home. What it lacks in authenticity it more than makes up in yumminess.
I have taken the essential elements of classic Jambalaya and swapped the traditional rice for pasta.
I decided to cook the pasta together with all the other ingredients, all the better to absorb the smoky-spicy flavor of Cajun seasoning. Plus, you know, less dishes to wash up is always a win!
My easy Jambalaya pasta is a true crowd pleaser – the whole family is sure to love it, even young kids, provided you keep an eye on the level of spice in the dish.
This recipe is suitable for diet plans such as WW and Slimming World provided you use a lean sausage and use olive oil spray. Even without these swaps a bowl of Jambalaya pasta comes in at under 300 calories.
One-Pot Jambalaya Pasta Ingredients
I love a pasta dish that is loaded with lots of protein and vegetables! This makes for a well-rounded meal that’s also relatively light and healthy.
- Pasta – I used spiral cavatappi pasta but any type of similar-sized dried pasta will work. Try penne or rigatoni. You can use whatever type of pasta you like if you decided to cook it separately (take a look at the recipe notes).
- The veggies: red onion, plenty of garlic, colourful bell peppers and tomatoes.
- Chicken – I used boneless and skinless chicken breasts. You can also use chicken thighs if preferred.
- Sausage – authentic Jambalaya uses Andouille sausages. I used a garlicky smoked pork sausage here. I also frequently make this dish with chorizo. Feel free to use your favourite type of sausage.
- Shrimp – raw peeled shrimp. I usually opt for frozen as they are a bit cheaper. They are quick to defrost, simply soak them in cold water until they thaw.
- Cajun Seasoning – I used a commercial seasoning blend which includes paprika, cayenne, garlic powder, pepper, and oregano. Make sure to check how spicy the blend is before adding to the pasta. I also added garlic powder, Old Bay seasoning, salt and pepper.
- Tomato Purée (tomato paste) – this is optional, Cajun Jambalaya uses none whereas Creole Jambalaya does. Add some for colour or double the amount of fresh tomatoes.
- Chicken Broth (Chicken Stock) – You can use canned chicken broth or make up some stock using a stock cube or stockpot.
- Parsley – for garnishing
How To Make Cajun Jambalaya Pasta
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
Heat the olive oil in a large pan. Add the onion and peppers and sauté over medium heat, stirring, for five minutes.
Add the seasoning, garlic and diced chicken and cook, stirring, for a few minutes until the chicken starts to colour.
Stir in the sliced sausage and tomato purée if using. Add the chicken broth and bring to a boil.
Add the dried pasta and stir well. Reduce heat to a simmer and cook, stirring occasionally, for about 10 minutes (or as long as your pasta box recommends). Keep an eye on the level of liquid in the pan, topping up if needed.
Stir in the tomatoes and shrimp and cook for a couple of minutes, or until the shrimp turn pink.
Have a taste and adjust the seasoning as needed. Serve garnished with the parsley and an additional sprinkling of Cajun seasoning if you like it spicy!
Serving and Storage
Store any leftovers in the fridge for up to three days. Reheat in a pan or the microwave until piping hot all the way through adding a little water, if needed.
If you would like to cook the pasta separately then simply reduce the amount of broth / stock in the dish to half a cup (120ml).
Cook the pasta in salted water and drain, reserving some of the pasta water. Stir the cooked pasta into the Jambalaya, adding some of the starchy pasta water if needed to loosen the sauce.
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Cajun Jambalaya Pasta
Equipment & Tools
- 2 tbsp olive oil
- 1 red onion , diced
- 3 bell peppers (one each yellow, red, green), diced
- 2 tbsp Cajun seasoning *see note 1
- 1 tsp garlic granules
- 1 tsp salt
- 1 tsp Old Bay seasoning
- ½ tsp ground pepper
- 3 garlic cloves , minced
- 7 oz (200g) chicken breasts, cubed
- 4 oz (100g) smoked sausage , sliced *see note 2
- 2 tbsp tomato paste (optional)
- 4 cups (960ml) chicken broth or stock made with stock cube
- 10 oz (300g) pasta , I used cavatappi
- 7 oz (200g) raw shrimp , peeled and deveined
- 10 cherry tomatoes , diced
- 2 tbsp fresh parsley chopped , to garnish
- salt and freshly ground black pepper , to taste
- Heat the oil in a large pan. Add the onion and peppers and sauté over medium heat, stirring, for five minutes.
- Add all the seasoning, minced garlic and diced chicken and cook, stirring, for a few minutes until the chicken starts to colour.
- Stir in the sliced sauce and tomato purée if using. Add the chicken broth and bring to a boil.
- Add the dried pasta and stir well. Reduce heat to a simmer and cook, stirring occasionally, for about 10 minutes (or as long as your pasta box recommends). Top the pan with hot water or broth if it gets too dry.
- Stir in the tomatoes and shrimp and cook for a couple of minutes, or until the shrimp turn pink.
- Have a taste and adjust the seasoning as needed. Serve garnished with the parsley and an additional sprinkling of Cajun spice if you like it spicy!