Mardi Gras Jambalaya Pasta

The first time I made this jambalaya pasta, it was actually an accident, I had planned to make traditional jambalaya but realized halfway through prep that I was completely out of rice. My guests were already arriving in an hour, and I stared at the box of penne in my pantry like it might magically solve itself. That night, everyone kept going back for seconds, and someone actually asked for the recipe before they even put on their coats to leave.

Last Mardi Gras, I made a triple batch of this for my annual party, and honestly, the biggest problem was keeping people away from the stove long enough for everything to finish cooking. My brother-in-law, who usually claims he does not eat spicy food, went back for fourths and kept asking what was in the sauce that made it so addictive.

Ingredients

• Andouille sausage: This smoky Cajun sausage is the backbone of the whole dish, and I have learned that slicing it slightly thicker keeps it from drying out
• Chicken breast: Cut into uniform bite-sized pieces so everything cooks evenly, nobody wants a dry piece of chicken next to perfectly tender shrimp
• Large shrimp: They cook so fast that you really need to add them last or they will turn into rubber, which I learned the hard way my first attempt
• Onion, bell peppers, and celery: This holy trinity of Cajun cooking creates that aromatic base that makes your whole kitchen smell like a real New Orleans kitchen
• Garlic: Fresh minced garlic makes such a difference here, please do not use the jarred stuff if you can help it
• Penne or rigatoni: These shapes catch all that creamy sauce in their ridges and tubes, which is basically the whole point
• Heavy cream: This transforms the traditional jambalaya into something rich and luxurious without losing any of that authentic flavor
• Parmesan cheese: Freshly grated melts so much better into the sauce than the pre-shredded kind
• Chicken broth: Low-sodium is crucial here because the sausage and seasonings already bring plenty of salt to the party
• Smoked paprika: This gives you that gorgeous red color and an extra layer of smokiness that complements the andouille perfectly
• Dried oregano and thyme: These herbs add that classic Mediterranean note that balances out the heat
• Cayenne pepper: Start with half a teaspoon and taste as you go, you can always add more but you cannot take it back
• Fresh parsley: This brightens everything up at the end and adds this lovely fresh contrast to the rich, spicy sauce

Instructions

Get your pasta going first:

Cook that pasta until it is just al dente, and seriously, do not forget to reserve that half cup of pasta water before draining, it is liquid gold for bringing your sauce together later

Build your flavor base:

Heat your olive oil in a large skillet over medium-high heat and brown those andouille slices until they are gorgeous and crispy, about 3 to 4 minutes, then set them aside

Cook the chicken:

Season your chicken pieces with half the salt and pepper, cook them until they are just cooked through, and resist the urge to crowd the pan or they will steam instead of brown

Sauté the vegetables:

Add the rest of your olive oil and cook your onion, peppers, and celery until they are soft and fragrant, then stir in the garlic for just one minute so it does not burn

Bring everything together:

Return the sausage and chicken to the pan, add your shrimp and all those spices, and cook until the shrimp turn pink and opaque, which only takes about 3 minutes

Create the sauce:

Pour in the chicken broth, let it simmer for a minute, then stir in that heavy cream and cook until it slightly thickens, about 2 to 3 minutes

Finish it all off:

Add your cooked pasta and Parmesan, toss everything together, and use that reserved pasta water if the sauce looks too thick

Serve it up:

Sprinkle with fresh parsley and those green onions if you are feeling fancy, and get it to the table while it is still steaming hot

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This recipe has become my go-to for whenever life feels like it needs a little extra celebration. My neighbor now specifically requests it for her birthday every year, and her kids, who usually claim they hate anything spicy, call it the orange pasta and fight over who gets the last bowl.

Making It Your Own

Once you have made this a few times, you will start getting that intuitive sense of how to adjust it to your taste. Sometimes I throw in some diced tomatoes right at the end when I want something a little fresher, and other times I will use half-and-half instead of heavy cream when I am pretending to be healthy. The beauty of this dish is that it is incredibly forgiving as long as you keep that balance of spicy, creamy, and savory.

What To Serve With It

A crisp green salad with a simple vinaigrette cuts through all that richness perfectly. I also love serving it with some crusty bread to soak up any extra sauce that people might otherwise fight over with their spoons. A chilled white wine like Sauvignon Blanc or even a light beer balances the heat beautifully.

Getting Ahead Of The Game

You can chop all your vegetables and slice your meats up to a day ahead, which makes the actual cooking feel effortless. The sauce actually benefits from sitting in the fridge for a day, so do not be afraid to make the whole thing and reheat it gently with a splash of cream. I have even frozen portions successfully, though the pasta does absorb a bit more liquid that way.

• Always keep your pasta water until the very end, you never know when you will need it
• Taste your sauce before adding the final salt, especially if your sausage is on the saltier side
• Let the dish rest for about 5 minutes before serving so the sauce has time to cling to everything

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There is something so satisfying about watching people discover that first bite, that moment when the heat hits and then the cream smooths it all out. This pasta has become more than just a recipe in my house, it is the dish that brings everyone to the table, sometimes quite literally.

Recipe Questions & Answers

→ What pasta works best with this dish?

Penne or rigatoni pasta holds sauce well and complements the hearty ingredients in this dish.

→ How can I reduce the spice level?

Adjust the cayenne pepper quantity or omit it to suit your preferred heat level without losing flavor.

→ Can I substitute the meats used here?

Smoked turkey sausage can replace andouille for a milder taste, and you can adjust proteins as desired.

→ What is the role of reserved pasta water?

Adding reserved pasta water helps loosen the sauce and enhances creaminess and flavor binding.

→ How should the vegetables be prepared?

Onion, bell peppers, celery, and garlic are sautéed to soften and release their flavors, forming the dish's flavorful base.