Cajun jambalaya pasta is spicy, savory, delicious and easy. An impressive meal of chicken, shrimp, sausage and vegetables marinated in flavorful spices. Ready to cook and serve restaurant-quality meals. Yes Yes!
The first time I tried Cajun Jambalaya Pasta from The Cheesecake Factory, I fell in love. But I knew I could make it even better at home. Then I came across a recipe on their website and did it.
Of course I had to neutralize it. It was so nice to see my family dancing happily! I still love eating at The Cheesecake Factory, but making this delicacy at home is a life saver (and a budget saver).
easy cajun jambalaya pasta
You’ll love the bold flavors of this recipe as it uses the same classic jambalaya spices. Incredible flavor explosions of Creole spices, garlic, onion and thyme drenching delicious peppers, sausage, shrimp and chicken. Then replace the rice with fettuccine for a crowd pleaser.
recipe ingredients
- fettuccine – These wide noodles are perfect for jambalaya sauce. However, you can use your preferred past. 😉
- meat ・Enjoy the umami of meat with chicken, shrimp, and kielbasa. The flavors meld beautifully in this pasta recipe. But you can also use chorizo, Italian sausage, or andouille for an equally delicious meal.
- spices – Sautéed onions, garlic, thyme and peppers create a pungent base of flavors.
- vegetable – Tomatoes and paprika add color and flavor to make it even more appealing.
- spices – Creole spices and paprika add authentic Cajun flavor to this pasta dish. Worcestershire sauce and chicken stock bring out the flavor.
- cornstarch – Thicken the sauce so it sticks to the pasta. Substitute arrowroot powder if you need it to be grain free.
How to make cajun jambalaya pasta
cook the meat
- Season – Lightly season the chicken and shrimp with creole spices. (Photos 1-3)
- cook shrimp – Heat the oil in a heavy-bottomed pot over medium heat and sauté the shrimp for 3-5 minutes and set aside. (Photo 4)
- char the chicken and sausage – Add chicken and sausage, fry until browned on both sides and remove. set aside. (Photos 5-6)
make the sauce
- Sauté – Add onions, tomatoes, garlic and cornstarch to the pot. Stir for about 1 minute. Then add thyme, paprika and Creole spices. Followed by peppers, chicken broth, sausage, chicken and Worcestershire sauce. (Photo
- simmer – Bring mixture to a boil, reduce heat and simmer for 7-10 minutes.
- cook pasta – Boil the fettuccine according to package directions.
- serve – Put the shrimp into the jambalaya and adjust the salt and thickness. Enjoy over pasta or fettuccine.
recipe variations
- creamy and cheesy – Add a dash of heavy cream for a creamy goodness. And of course cheese surely makes it better. Grated mozzarella, parmesan, or pepper jack cheese sounds great.
- amp the heat – Be a spice rebel with habanero, serrano, jalapeno, or scotch bonnet peppers to turn up the heat.
- meat swap – Embark on a seafood fiesta with crab, squid, mussels and scallops. Cajun paella 😉 Delicious!
tips and tricks
- Devein the shrimp before cooking.
- Slice meat and vegetables into evenly sized pieces for even cooking.
- Add the cooked shrimp as a topping to the pasta at the end and don’t overcook it.
- Add the sauce just before boiling so the pasta doesn’t get soggy.
advance instructions
If you are making the Creole Jambalaya pasta first, I recommend waiting to cook the shrimp so they don’t overcook when you reheat the pasta. Toss them when ready to serve. Cook the sauce and pasta and store in separate airtight containers in the refrigerator.
How to eat and store
The ultimate pasta duo, so you can’t go wrong with bread and salad.Serve with this Cajun jambalaya pasta garlic bread and Dressed salad Complete the restaurant-style experience.
pasta – Cooked pasta stays fresh 5 days in the refrigerator to 3 months in the freezerFrozen pasta is decompressed overnight in the fridge. To reheat, place the pasta and sauce in a baking dish, cover, and bake in the oven at 177°C for about 15 minutes.
sauce – Store the sauce in an airtight container or freezer-safe bag. 3 days in the refrigerator, 6 months in the freezerThaw overnight in the refrigerator and reheat in the oven, stovetop, or microwave.
Store leftover jambalaya in the refrigerator. 3-4 daysYou can reheat in the oven, stovetop, or microwave.
Frequently Asked Questions
Jambalaya definitely enjoys African influences, but it’s French, African and Spanish Creole cuisine made in Southern Louisiana.
They look similar, but you can tell the difference by the color. Tomatoes give Creole Jambalaya its reddish hue. Meanwhile, brown the meat before adding the rest of the ingredients (except the tomatoes) to your Cajun jambalaya. My recipe is a fusion of both. 😉
French Jambalia and spanish Paella This is the source of this wonderful recipe. Traditional recipe with sausage, chicken, seafood, Cajun spices and rice.
Cajun jambalaya pasta garnish
Jambalaya is a one-pot meal, so it can be served with any of several delicious sides.
- turnip leaf
- Oven-baked corn
- fried green tomatoes
- cucumber and onion salad
- Southern corn salad
Tasty Cajun recipes to try
- cajun chicken alfred
- baked cajun sweet potato fries
- cajun shrimp boil
- shrimp and grits
Conclusion
This excellent one-pot meal is soul-satisfying and super easy. Looking for more mouth-watering recipes to surprise your family? Sign up for our newsletter to stay up to date! please 😉
see how to make
This blog post was originally published in December 2016 and has been updated with additional tips, new photos, and videos.
cajun jambalaya pasta
Spicy, savory and deliciously easy, this dish of chicken, shrimp, sausage and vegetables cooked in flavorful spices makes for an impressive meal. Ready to cook and serve restaurant-quality meals.
Preparation: 15 minute
cooking: 30 minute
total: 45 minute
Southern
instructions
-
Cook the fettuccine (or your favorite pasta) according to package directions.
-
Lightly season chicken and shrimp with Creole spices. Heat the oil in a heavy-bottomed pot over medium heat.
-
Sauté shrimp for 3-5 minutes and set aside.
-
Then add the chicken and sausage and fry until browned on both sides. Remove from pan and set aside.
-
Add onions, tomatoes, garlic and cornstarch. Stir for about 1 minute. Then add thyme, paprika and Creole spices. Followed by peppers, chicken broth, sausage, chicken and Worcestershire sauce.
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Bring to a boil, then reduce heat and simmer for 7-10 minutes.
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While the jambalaya is simmering, cook the pasta according to package directions.
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Return the shrimp to the stew and adjust for salt and thickness. Pour over cooked pasta.
Tips and notes:
- Devein the shrimp before cooking.
- Slice meat and vegetables into evenly sized pieces for even cooking.
- Add the cooked shrimp as a topping to the pasta at the end and don’t overcook it.
- Add the sauce just before boiling so the pasta doesn’t get soggy.
- Keep in mind that nutritional information is approximate and can vary greatly depending on products used in recipes.
Nutrition Facts Table:
Serving: 250g| | calorie: 516kcal (26%)| | carbohydrate: 35g (12%)| | protein: twenty fiveg (50%)| | thick: 30g (46%)| | saturated fat: 9g (56%)| | Polyunsaturated fat: Fiveg| | Monounsaturated fat: 14g| | Trans fat: 0.1g| | cholesterol: 132mg (44%)| | sodium: 433mg (19%)| | potassium: 598mg (17%)| | fiber: 3g (13%)| | sugar: Fourg (Four%)| | Vitamin A: 1677IU (34%)| | Vitamin C: 36mg (44%)| | calcium: 43mg (Four%)| | iron: 2mg (11%)
