Jambalaya Pasta is a delightful dish that brings together the vibrant flavors of Cajun cuisine with the comforting essence of pasta. It’s perfect for busy weeknights, showcasing a delightful mix of chicken, shrimp, and andouille sausage. Loaded with spices, this recipe is a fantastic choice for anyone looking for a quick, satisfying meal that’s also customizable to suit your taste preferences.
Recipe Information
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 450
Protein: 32 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 3 g
Sugar: 2 g
Sodium: 800 mg
Why Make Jambalaya Pasta
Jambalaya Pasta is not only delicious but also packed with protein from the meat and shrimp, making it a nourishing option for family meals. The combination of flavors and textures is incredible; it’s both hearty and filling. Plus, it’s highly versatile—feel free to swap out ingredients based on what’s in your fridge or to cater to dietary preferences.
How to Make Jambalaya Pasta Step by Step
Ingredients
- 225 g boneless chicken thighs, cut into 2.5 cm pieces
- 225 g shrimp, peeled, tails removed
- 225 g andouille sausage, sliced into 1.25 cm pieces
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon freshly ground black pepper
Directions
In a large pot, cook the chicken thighs over medium heat until browned. Add the andouille sausage and shrimp, cooking until the shrimp is pink. Stir in the Cajun seasoning, garlic powder, and black pepper. Cook your pasta according to the package instructions; drain and add it to the pot. Toss everything together, and serve hot.
How to Serve Jambalaya Pasta
Serve Jambalaya Pasta with a fresh green salad for a light meal. You can also pair it with crusty garlic bread to soak up the delicious sauce. For an extra dash of flavor, consider adding a sprinkle of fresh parsley or a squeeze of lemon on top before serving.
How to Store Jambalaya Pasta
To store Jambalaya Pasta, place any leftovers in an airtight container in the fridge. It will keep well for up to three days. When you’re ready to reheat, simply add a splash of water or broth to prevent it from drying out, and warm it on the stove or in the microwave. If you want to freeze it, let it cool completely before transferring to a suitable container. It can last in the freezer for up to three months.
Expert Tips for Cooking Jambalaya Pasta
- Use cooked pasta on the firmer side as it will continue to cook in the sauce.
- For a little extra heat, add some cayenne pepper or diced jalapeños to the recipe.
- If you want more veggies, consider stirring in bell peppers or spinach along with the proteins.
- Customize your proteins—feel free to swap the chicken or sausage with your favorite meats or seafood.
- Always taste as you go; adjust the seasonings to suit your personal preference.
Delicious Variations of Jambalaya Pasta
- For a spicy kick, add more Cajun seasoning and some sliced jalapeños.
- Incorporate a splash of lemon juice to brighten the flavors and add a zesty citrus twist.
- Try a vegetarian version by using plant-based sausage and a variety of colorful vegetables like zucchini and carrots.
Frequently Asked Questions about Jambalaya Pasta
What is Jambalaya Pasta?
Jambalaya Pasta is a flavorful dish that combines traditional jambalaya ingredients like chicken, shrimp, and andouille sausage with pasta for a hearty meal.
Can I make Jambalaya Pasta in advance?
Yes, you can prepare Jambalaya Pasta ahead of time and reheat it when ready to serve.
Is Jambalaya Pasta spicy?
The spiciness can be adjusted to your preference by varying the amount of Cajun seasoning or adding other spicy ingredients.
Conclusion
Jambalaya Pasta is a versatile and flavorful dish that you’ll want to keep in your recipe rotation. It’s simple to make, packed with rich flavors, and customizable to suit any taste. Give it a try and enjoy the delightful blend of Cajun zest and comforting pasta!
Jambalaya Pasta
Ingredients
Main Ingredients
- 225 g boneless chicken thighs, cut into 2.5 cm pieces
- 225 g shrimp, peeled, tails removed
- 225 g andouille sausage, sliced into 1.25 cm pieces
Seasonings
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon freshly ground black pepper
Instructions
Cooking
- In a large pot, cook the chicken thighs over medium heat until browned.
- Add the andouille sausage and shrimp, cooking until the shrimp is pink.
- Stir in the Cajun seasoning, garlic powder, and black pepper.
- Cook your pasta according to the package instructions; drain and add it to the pot.
- Toss everything together, and serve hot.
