Mardi Gras Jambalaya Pasta (Print View)
A vibrant dish blending sausage, chicken, shrimp, and creamy pasta with bold Cajun spices.
# What You 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
# How to Make It:
01 - Cook pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup pasta water.
02 - Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add sausage slices and cook until browned, 3-4 minutes. Remove 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 more.
05 - Return sausage and chicken to skillet. Add shrimp, paprika, oregano, thyme, cayenne, and remaining salt and pepper. Cook until shrimp are 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 cheese. Toss together, adding reserved pasta water as needed for creamy consistency. Remove from heat, sprinkle with parsley and green onions.
# Expert Tips:
01 -
- The creamy sauce tames the Cajun heat just enough so everyone can enjoy the fireworks
- You get three different proteins in one dish, which feels like absolute kitchen luxury
02 -
- Adding pasta water a little at a time is the difference between sauce that coats and sauce that sits uselessly at the bottom of the bowl
- The shrimp will tell you when they're done by turning pink and opaque, anything longer is rubber city
03 -
- Prep everything before you start cooking, this dish moves fast once you hit the stove
- Warm your cream slightly before adding it, cold cream can make the sauce separate