Description
This Creamy Cajun Jambalaya Pasta recipe combines classic Louisiana flavors with a creamy, comforting twist. Featuring tender chicken thighs, spicy andouille sausage, succulent shrimp, and colorful bell peppers all cooked in a rich, flavorful Cajun cream sauce tossed with linguine pasta, this dish is perfect for a hearty weeknight dinner or entertaining guests.
Ingredients
Scale
Pasta
- 8 ounces linguine pasta
Protein
- 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
- ½ pound medium shrimp, peeled and deveined
- ½ pound andouille sausage, sliced
Seasonings & Oils
- 6 teaspoons Cajun seasoning, divided
- 2 ¼ teaspoons salt, divided
- 3 tablespoons avocado oil, divided
- ¼ teaspoon black pepper
- 3 garlic cloves, finely minced
Vegetables
- 1 green bell pepper, thinly sliced
- 1 red bell pepper, thinly sliced
- ½ red onion, thinly sliced
Sauce Components
- ¾ cup half and half
- 1 tablespoon cornstarch
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried oregano
- 2 teaspoons sugar
Optional Garnishes
- Green onions, green parts only, thinly sliced
- Fresh parsley, finely chopped
Instructions
- Cook pasta: Cook the linguine in salted boiling water according to the package instructions until al dente. Before draining, reserve ½ cup of the pasta water for later use.
- Season chicken: Place the chicken thighs in a large bowl and sprinkle with 2 teaspoons Cajun seasoning and ½ teaspoon salt. Toss until the chicken is evenly coated with the seasoning.
- Cook chicken: Heat 1 tablespoon of avocado oil in a large skillet over medium heat. Add the seasoned chicken in a single layer and cook, flipping occasionally, for 7-8 minutes until the chicken is cooked through and slightly browned. Transfer the cooked chicken to a clean plate.
- Season shrimp: In the same bowl used for the chicken, add the shrimp and sprinkle with 1 teaspoon Cajun seasoning and ¼ teaspoon salt. Toss to evenly coat the shrimp.
- Cook shrimp and sausage: Heat another tablespoon of avocado oil in the skillet. Add the shrimp and sliced andouille sausage in a single layer. Cook for 2-3 minutes per side, or until the shrimp turn opaque and their tails curl. Remove shrimp and sausage and transfer to the plate with the chicken.
- Cook vegetables: Add the remaining 1 tablespoon of avocado oil to the skillet along with the sliced green and red bell peppers, red onion, and the remaining 3 teaspoons of Cajun seasoning. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender. Add the minced garlic and cook for an additional 30 seconds until fragrant.
- Make sauce: In a medium bowl, whisk together the half and half and cornstarch until smooth. Pour this mixture into the skillet along with the reserved pasta water, tomato paste, fire-roasted diced tomatoes, Worcestershire sauce, dried oregano, sugar, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir all ingredients and reduce heat to medium-low. Simmer for 4-5 minutes until the sauce thickens.
- Bring it all together: Return the cooked chicken, shrimp, and sausage to the skillet and add the cooked linguine pasta. Toss everything thoroughly until evenly coated with the sauce and heated through, about 3-4 minutes.
- Serve: Garnish with sliced green onions and chopped fresh parsley if desired. Serve immediately while warm and enjoy your creamy Cajun jambalaya pasta.
Notes
- Reserve pasta water to help adjust sauce consistency and enhance flavor binding.
- Use medium heat to ensure seafood cooks evenly without becoming rubbery.
- The recipe can be adjusted for spice by modifying the amount of Cajun seasoning.
- Andouille sausage adds a smoky flavor; substitute with smoked sausage if unavailable.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
