Jambalaya Pasta
A delightful dish that combines Cajun flavors with pasta, featuring chicken, shrimp, and andouille sausage, perfect for busy weeknights.
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.
Notes
Serve with a fresh green salad or crusty garlic bread. Add parsley or a squeeze of lemon for extra flavor. To store, place leftovers in an airtight container in the fridge for up to three days, or freeze for up to three months.