Jambalaya Pasta

11 Comments 5

This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe

Spicy sausage and tender shrimp make this Jambalaya Pasta a dinner that’ll leave everyone asking for seconds. This saucy one-pot pasta is a weeknight dinner you are going to love.

This dish is loaded with fantastic flavor from Cajun spices. Both the kids and the adults in this house agree it’s a hit!

Jambalaya Pasta is a family favorite!

Jambalaya Pasta

The components of jambalaya are so well suited to serving with pasta. We love all kinds of noodle-based dishes, from simple Italian inspired classics like Spaghetti and Marinara to Mongolian Beef with Noodles, and our beloved Stir-Fry Noodles with Chicken and Vegetables.

I’m always looking for interesting takes on pasta, since I know everyone in my family likes it. Recently, I posted about this Cheese Pizza Pasta Bake  and Mexican Baked Pasta. 

When I saw this recipe for Jambalaya Pasta in my friend Valerie’s new cookbook, The Foolproof Family Slow Cooker, I marked it to try first.

The Foolproof Slow Cooker Cookbook - and more easy ONE PAN meals!

(As you can see, I already have several recipes flagged to try this fall! It all looks delicious.) This cookbook is full of both slow-cooker and one-pot recipes that are sure to make your meal planning easier.

And I’m happy to report that this first recipe I tried did not disappoint. I’ve already made it again, just to have more leftovers for my lunches!

What is Jambalaya?

Jambalaya is a classic Cajun dish that consists of chicken, shrimp, and sausage all cooked together in one pot, usually with rice. It’s a little like a stew, thick and completely satisfying with every bite.

Instead of rice, this Jambalaya recipe uses pasta. The version I’m sharing today has been a hit with everyone who’s tried it.

I’ve made it a couple of times now and I’m super happy to tell you it actually tastes even better the next day. I made it the second time, just to have it in the fridge for a few easy reheatable lunches.

Jambalaya Pasta is fully loaded with bites of shrimp, sausage, and chicken! get the recipe at barefeetinthekitchen.com

Cajun Jambalaya Pasta

With andouille sausage, shrimp and chicken, this recipe is perfect for meat lovers. The meat is skillet browned with Cajun spices and the shrimp simmered in a cream sauce with chicken broth and tomato.

Everything comes together in one pot with cooked noodles along with cooked bell peppers, onion, and garlic. I served this in big bowls and everyone ate it with enthusiasm.

This jambalaya pasta recipe is so warming and comforting – perfect for these cooler autumn nights we’re enjoying lately! 

{One Pot} Cajun Jambalaya Pasta

Can I substitute kielbasa sausage for andouille sausage?

Yes! It’s an easily accessible and often more affordable option. We enjoyed the andouille sausage in the original recipe but any smoked sausage would work well, too.

If you’ve been reading here for a while, you’ll have noticed that kielbasa is a frequent ingredient in our meals. Affordable and versatile, it’s a meat I almost always have in the fridge.

The spicy smoky flavors pair well with light fresh shrimp, like in this Kielbasa and Shrimp Fried Rice and are also a natural fit for jambalaya.

Who can resist a saucy plate of Jambalaya Pasta?

This recipe makes a good amount of food. Even so, I double the amount of shrimp and use the full amount of sausage in the recipe because my family is full of meat-eaters.

You might find you don’t need the full 14 ounces of sausage. If you’re feeding a family, I recommend starting with the full amount then adjusting from there each time you make it.

It’s so good that I’m sure you’ll want to make Jambalaya Pasta over and over again!

One of the things I love about cooking the same favorite recipes regularly is that with time they become perfectly customized to you and your family’s own taste. I’ve already made a few adjustments to the original recipe from the cookbook based on what we like.

My kids are big on spicy flavors, for example, so I punched up the seasoning to a medium heat – you can do this too, by adding an extra teaspoon or so of Cajun spices. If you like less heat, start with the amount listed in the recipe below.

Saucy noodles, chicken, sausage, and shrimp make up this Jambalaya Pasta - it's a one pot meal you're going to love!

One-Pot Pasta

Raise your hand if you hate doing dishes as much as I do.

I admit it. For all the cooking and baking I do, I’ve hardly learned to tolerate the clean up. That’s why I’m a huge fan of homemade recipes that use just a few dishes.

In this case, you only need one pan to make jambalaya pasta.

My 20 Minute One Pot Pasta with Tomatoes and Basil has saved me many nights when I needed to get dinner on the table in a flash (and may or may not have remembered to wash the lunch dishes).

This Cheesy One-Pot Pasta with Parmesan and Pine Nuts as another one-pot dinner I’m sure you’ll enjoy.

One-pot pasta recipes not only save clean up effort and time, but they also save space. If you’re cooking in a small space or sharing a kitchen with other cooks, recipes that don’t use every burner at once are essential.

Loving the lay-flat binding on The Foolproof Slow Cooker Cookbook!

You could also make this recipe gluten-free by serving with your favorite gluten-free noodles or over rice instead of pasta. (Just be sure your chicken broth and cajun seasoning mix are gluten-free too.)

Now that we live in Ohio where we’ll experience “real” winter, I can’t wait to fill our dinner menus with hearty soups, chilis, and stews of all kinds. We’re pulling out the sweaters, getting the slow cooker ready and so excited to see the seasons change!

Cajun Jambalaya Pasta is a hit! get the recipe at barefeetinthekitchen.com

Jambalaya Pasta Recipe

  1. Drizzle 1 tbsp oil into a large deep-sided skillet or Dutch oven and place it over medium-high heat. When the oil is hot, add the sausage. Spread across the pot and cook for 2 minutes, until lightly browned. Stir and cook an additional minute or two. Transfer the sausage to a large bowl next to the stove.
  2. Add the remaining oil to the pot and then add the chicken. Sprinkle with 2 teaspoons of Cajun spices and stir to coat. Cook for 3 minutes, stir and continue cooking for a couple more minutes. Add the onion, garlic, and bell peppers. Stir and continue cooking for about 5 minutes, until the onions are soft and the chicken is cooked through. Transfer the chicken to the bowl with the sausage.
  3. Add the tomatoes, chicken broth, and remaining 2 teaspoons of spices to the pot and bring to a boil over high heat. Add the pasta to the liquids. Stir, reduce to a simmer and cover with lid. Simmer for 10 minutes.
  4. Remove the lid, stir to separate the pasta as needed. Add the cream and shrimp. Stir to combine. Cover and simmer 5 more minutes, until the shrimp is pinkish-orange and cooked through and the pasta is cooked to al-dente.
  5. Add the sausage, chicken, and vegetables back to the pot. Season with salt and pepper, only if needed. Sprinkle generously with fresh parsley. Remove from the heat and let rest for a few minutes before serving.

If you like this Jambalaya Pasta recipe, you also need to try our Cajun Chicken and Smoked Sausage Gumbo and this Cajun Tasso with Herbed Potatoes!

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.
Cajun Jambalaya Pasta is a hit! get the recipe at barefeetinthekitchen.com

Jambalaya Pasta

5 from 3 votes
Jambalaya Pasta is filled with saucy spicy noodles, shrimp, sausage, and chicken – recipe lightly adapted from The Foolproof Family Slow Cooker
Pin Print Review
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Course: Main Course
Cuisine: American
Servings: 6

Ingredients 

  • 2 tablespoons light olive oil, divided
  • 8-14 ounces andouille or smoked sausage, sliced 1/2-inch thick on the diagonal
  • 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp, plus 1 tsp Cajun seasoning mix, divided
  • 1 yellow onion, cut into 1/2-inch pieces, about 1 cup's worth
  • 4 cloves garlic, minced
  • 1 red or yellow bell pepper, chopped into 1/2-inch pieces, about 1 cup's worth
  • 1 14.5 ounce can diced tomatoes
  • 2 cups low-sodium chicken broth
  • 8 ounces dry linguine or spaghetti pasta, broken in half
  • 1/2 lb raw shrimp, peeled, deveined, and tails removed (31-40 ct)
  • 1/2 cup heavy cream
  • 1/4 cup fresh Italian parsley, chopped small
  • additional salt and pepper, to taste

Instructions

  • Drizzle 1 tbsp oil into a large deep-sided skillet or Dutch oven and place it over medium-high heat. When the oil is hot, add the sausage. Spread across the pot and cook for 2 minutes, until lightly browned. Stir and cook an additional minute or two. Transfer the sausage to a large bowl next to the stove.
  • Add the remaining oil to the pot and then add the chicken. Sprinkle with 2 teaspoons of Cajun spices and stir to coat. Cook for 3 minutes, stir and continue cooking for a couple more minutes. Add the onion, garlic, and bell peppers. Stir and continue cooking for about 5 minutes, until the onions are soft and the chicken is cooked through. Transfer the chicken to the bowl with the sausage.
  • Add the tomatoes, chicken broth, and remaining 2 teaspoons of spices to the pot and bring to a boil over high heat. Add the pasta to the liquids. Stir, reduce to a simmer and cover with lid. Simmer for 10 minutes.
  • Remove the lid, stir to separate the pasta as needed. Add the cream and shrimp. Stir to combine. Cover and simmer 5 more minutes, until the shrimp is pinkish-orange and cooked through and the pasta is cooked to al-dente.
  • Add the sausage, chicken, and vegetables back to the pot. Season with salt and pepper, only if needed. Sprinkle generously with fresh parsley. Remove from the heat and let rest for a few minutes before serving.

Notes

My family is full of meat eaters, so I use the full 14-ounces of smoked sausage. I also double the shrimp for this recipe when I make it most of the time.

Nutrition

Calories: 517kcal · Carbohydrates: 33g · Protein: 34g · Fat: 27g · Saturated Fat: 10g · Cholesterol: 221mg · Sodium: 716mg · Potassium: 523mg · Fiber: 2g · Sugar: 2g · Vitamin A: 349IU · Vitamin C: 39mg · Calcium: 95mg · Iron: 3mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Pin this nowto remember it later
Pin this recipe0
Saucy Jambalaya One-Pot Pasta is a weeknight dinner you are going to love! Loaded with fantastic flavor, kids and adults agree, it's a hit! get the recipe at barefeetinthekitchen.com

Filed under: , , , , ,

Tagged with:

Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

11 Comments Leave a comment or review

    Rate & Comment

    Rating




    You can now include images of your recipes in your comments! You'll need to register or log in to upload images.

  1. Althea in Wyoming says

    I just finished making this and I have to admit…it took all my will-power not to sit down and eat the whole potful. This is absolutely THE BEST Jambalaya I have eaten. Thank-You for a delicious dinner.5 stars

  2. Jackie says

    Loved this recipe! My husband always talks about the jambalaya pasta dish Joey’s Restaurant used to serve back in the day and how he was disappointed when he realized most other versions of jambalaya are served with rice. I made this for his birthday dinner and he absolutely loved it. I couldn’t find the andouille sausage so I used spicy hot chorizo and it was delicious. Thanks for an awesome recipe-adding it to our family favourites.5 stars

  3. Dave Wittwer says

    I’m a little confused. Do you put the pasta in the pot uncooked? Seems like it, but the text says you can use the same pot to cook the pasta.

  4. Rick Gagan says

    This looks awesome – I will be making this fall/winter for sure!
    Can you use frozen shrimp instead of raw?