Mardi Gras Jambalaya Pasta (Print Version)
A vibrant fusion of spicy jambalaya and creamy pasta with sausage, chicken, and shrimp.
# What You'll Need:
→ Meats
01 - 7 oz andouille sausage, sliced into rounds
02 - 7 oz boneless skinless chicken breast, cut into bite-sized pieces
03 - 7 oz large shrimp, peeled and deveined
→ Vegetables
04 - 1 medium onion, diced
05 - 1 red bell pepper, diced
06 - 1 green bell pepper, diced
07 - 2 celery stalks, diced
08 - 3 cloves garlic, minced
→ Pasta & Dairy
09 - 11 oz penne or rigatoni pasta
10 - 3/4 cup heavy cream
11 - 1/2 cup freshly grated Parmesan cheese
→ Liquids
12 - 1 cup low-sodium chicken broth
→ Spices & Seasonings
13 - 2 tbsp olive oil
14 - 1 tsp smoked paprika
15 - 1 tsp dried oregano
16 - 1/2 tsp cayenne pepper
17 - 1/2 tsp dried thyme
18 - 1/2 tsp salt
19 - 1/4 tsp black pepper
→ Garnish
20 - 2 tbsp chopped fresh parsley
21 - Sliced green onions
# Step-by-Step Guide:
01 - Cook pasta in boiling salted water according to package directions until al dente. Drain well, reserving 1/2 cup pasta water, and set aside.
02 - Heat 1 tbsp olive oil in large skillet over medium-high heat. Add sausage slices and cook until browned, 3-4 minutes. Transfer to plate and set aside.
03 - Season chicken pieces with half the salt and pepper. Add to skillet and cook until just cooked through, 5-6 minutes. Remove and set aside with sausage.
04 - Add remaining olive oil to skillet. Sauté onion, bell peppers, and celery until softened, about 5 minutes. Stir in garlic and cook 1 minute until fragrant.
05 - Return sausage and chicken to skillet. Add shrimp, paprika, oregano, thyme, cayenne, and remaining salt and pepper. Cook until shrimp turn pink and opaque, 3 minutes.
06 - Pour in chicken broth and bring to simmer. Reduce heat, stir in heavy cream, and cook 2-3 minutes until slightly thickened.
07 - Add drained pasta and Parmesan to skillet. Toss thoroughly, adding reserved pasta water as needed for creamy consistency. Remove from heat, garnish with parsley and green onions, and serve immediately.
# Expert Suggestions:
01 -
- The way the cream mellows out that Cajun heat while still letting every spice shine through
- It comes together in under an hour but tastes like something that simmered all afternoon
- Leftovers somehow taste even better the next day when the flavors have had time to really make friends
02 -
- The pasta will keep absorbing that sauce even after you take it off the heat, so do not be afraid to leave it a little looser than you think you need
- Shrimp go from perfect to overcooked in literally seconds, so watch them like a hawk once they hit the pan
- If you cannot find andouille, smoked turkey sausage works but you might want to add an extra pinch of smoked paprika to make up for it
03 -
- If you want to make this for a crowd, double the recipe but cook the proteins in batches so you do not overcrowd the pan
- Room temperature cream incorporates into the sauce much more smoothly than cold cream straight from the fridge