Spicy Jambalaya Pasta Chicken

The first time I attempted a fusion like this was during a chaotic Tuesday when I stared at a half-empty pantry and a serious jambalaya craving. My Louisiana-born neighbor had been talking up Creole flavors for weeks, and I had shrimp defrosted but no rice in sight. Desperation led to inspiration when I spotted a box of penne hiding in the back corner.

That experimental Tuesday became a regular rotation because my husband kept asking for that spicy pasta thing for months afterward. Something magical happens when the smoky andouille mingles with fresh shrimp in that tomato cream sauce, it became the meal I make when friends need cheering up or celebrating.

Ingredients

• 200 g boneless chicken breast: Cut into generous bite-sized pieces so they stay juicy during the quick sear, nobody wants dry chicken drowning in beautiful sauce
• 200 g large shrimp: Peel them yourself if possible for the freshest flavor, devein carefully because sand ruins everything
• 100 g andouille sausage: This is the flavor backbone so get the good smoked stuff from a butcher counter if you can find it
• 300 g penne or fettuccine: The ridges on penne grab sauce beautifully but fettuccine makes it feel more like a decadent pasta dish
• 1 red and 1 green bell pepper: Slice them thin so they soften quickly in the pan, they add sweetness to balance the heat
• 1 medium onion: Yellow onions work best here, they caramelize slightly in the sauce building depth
• 2 garlic cloves: Mince them fresh, nothing ruins the moment faster than burnt garlic flavor
• 400 g canned diced tomatoes: San Marzano tomatoes make a noticeably better sauce but any quality brand works
• 120 ml heavy cream: This is what transforms it from a spicy tomato sauce into something luxurious and restaurant-worthy
• 2 tbsp tomato paste: Adds concentrated umami that makes the sauce taste like it simmered for hours instead of minutes
• 1 tsp Cajun seasoning: Make your own if you cannot find good quality, the paprika and thyme ratio matters here
• ½ tsp smoked paprika and ¼ tsp cayenne: The smoked paprika layers with the andouille while the cayenne brings the forward heat
• 1 tsp dried oregano: Mediterranean herbs actually work beautifully with Creole spices, dont skip it
• 2 tbsp olive oil: You need enough fat to sear the proteins properly without overcrowding the pan
• Fresh parsley and lemon: These are not just garnish, the acid cuts through the rich cream and brightens everything

Instructions

Get the pasta going first:

Drop pasta into salted boiling water and cook until just shy of al dente because it will finish in the sauce later, this is the restaurant secret everyone should know

Sear the chicken and sausage:

Heat one tablespoon olive oil in your largest skillet over medium-high heat and add chicken pieces and sausage slices seasoned with half the Cajun seasoning, let them develop a nice golden brown crust on at least two sides before removing them from the pan

Cook the shrimp quickly:

Add another tablespoon of oil to the same pan and toss in shrimp with just salt pepper and a pinch of Cajun seasoning, they only need about a minute per side until pink and curl slightly, overcooked shrimp is a tragedy so watch them closely

Build the flavor base:

In that same flavorful pan add onions and bell peppers, let them soften and pick up all the browned bits from the bottom for about four minutes before adding garlic for just one minute until fragrant

Create the sauce:

Stir in diced tomatoes tomato paste smoked paprika cayenne oregano and the remaining Cajun seasoning, let this simmer for five minutes so the flavors meld together and the sauce thickens slightly

Add the luxurious finish:

Pour in heavy cream and stir until completely incorporated, bring it back to a gentle bubble then return all the proteins to the pan, let everything warm through together for two or three minutes

Bring it all together:

Toss the cooked pasta directly into the sauce and fold until every piece is coated and the sauce has thickened slightly around it, taste now because this is your last chance to adjust the heat or salt

Plate with intention:

Serve immediately in shallow bowls topped with fresh parsley and lemon wedges on the side so guests can brighten their own portions if they choose

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This became my go-to dish for potluck contributions because it travels surprisingly well and actually tastes better after a short rest, letting the flavors deepen even more. Last summer I made three batches back to back for a neighborhood block party and came home with an empty pan and six requests for the recipe.

Making It Your Own

Once you have the basic technique down, this recipe adapts beautifully to what you have on hand or personal preferences. I have made versions with kale added during the pepper step and others with cubed sweet potato for extra sweetness that balances the spice.

Timing Is Everything

The biggest mistake people make with this dish is trying to cook everything simultaneously, but the secret is having a clear workflow and prepped ingredients before you turn on any heat. I prep everything into small bowls first, which sounds tedious but makes the actual cooking feel effortless and prevents overcooked seafood or burnt aromatics.

Serving Suggestions That Work

A crisp green salad with acidic vinaigrette cuts through the richness beautifully, and crusty bread is practically mandatory for sopping up that incredible sauce. Some people like a cold beer with this but I find a slightly sweet white wine like Riesling balances the heat better than anything else.

• Make extra sauce if you are feeding a pasta-loving crowd, they will want seconds
• The heat level builds as you eat so start conservative with the cayenne
• Leftovers reheat beautifully with a splash of cream to loosen the sauce

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Every time I serve this, someone asks why restaurants never serve fusion this good, and the answer is simple, home cooking has the freedom to be unapologetically bold and personal.

Recipe Questions & Answers

→ How do I achieve the perfect spice balance?

Start with the specified amounts of Cajun seasoning and cayenne pepper, then adjust to taste after combining the ingredients. Adding cream helps mellow the heat.

→ Can I use other types of pasta?

Penne, fettuccine, or similar shapes work well as they hold the sauce nicely. Feel free to use gluten-free alternatives if needed.

→ What is the best way to cook the shrimp without overcooking?

Cook shrimp for only 1-2 minutes per side until just pink and firm to retain tenderness and avoid toughness.

→ Can smoked sausage be substituted?

Yes, chorizo or other smoked sausages can be used, or omit for a lighter variation while maintaining flavor depth.

→ How do I keep the vegetables crisp yet cooked?

Sauté bell peppers and onions for just 3-4 minutes to soften without losing their texture and sweetness.