Jambalaya Pasta
A deliciously bold and comforting dish that combines traditional jambalaya flavors with pasta, featuring chicken, shrimp, and sausage.
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
- 2 tablespoons Cajun seasoning
- 1 teaspoon garlic powder
- 0.5 teaspoon freshly ground black pepper
Instructions
Preparation
- In a large skillet, heat oil over medium heat. Add chicken and sausage, cooking until browned.
- Add shrimp and cook until opaque.
- Stir in Cajun seasoning, garlic powder, and black pepper.
- Add cooked pasta and toss to combine.
- Cook for a few more minutes to heat through. Serve hot.
Notes
Pair with side salad and garlic bread. Can store leftovers for up to three days in the fridge. To reheat, warm with a splash of water or broth.