Mardi Gras Jambalaya Pasta (Printable Version)
A vibrant blend of andouille, chicken, shrimp, and creamy pasta with bold Cajun spices and peppers.
# What You'll Need:
→ Meats
01 - 7 oz andouille sausage, sliced
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:
01 - Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water for later use.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, approximately 3-4 minutes. Remove from skillet and set aside.
03 - Season chicken pieces with half the salt and pepper. Add to the skillet and cook until just cooked through, about 5-6 minutes. Remove and set aside with the sausage.
04 - Add remaining olive oil to the skillet. Sauté onion, bell peppers, and celery until softened, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant.
05 - Return sausage and chicken to the skillet. Add shrimp, smoked paprika, oregano, thyme, cayenne, and remaining salt and pepper. Cook, stirring constantly, until shrimp turn pink and opaque, about 3 minutes.
06 - Pour in chicken broth and bring to a simmer. Reduce heat to medium-low, stir in heavy cream, and cook for 2-3 minutes until sauce slightly thickens.
07 - Add drained pasta and Parmesan cheese to the skillet. Toss everything together thoroughly, adding reserved pasta water as needed to achieve creamy consistency. Remove from heat, sprinkle with parsley and green onions, and serve immediately.
# Expert Advice:
01 -
- The way the creamy sauce coats each piece of pasta while still delivering that authentic Cajun kick
- It comes together faster than you think but tastes like it simmered all afternoon
02 -
- The shrimp cook in under three minutes, do not walk away or they will become rubbery
- Let the sauce simmer for a couple minutes after adding the cream so it thickens enough to coat the pasta properly
03 -
- Let your meat come to room temperature before cooking, it sears better and stays more tender
- Prep everything before you start cooking, the mise en place will save you so much stress