Mardi Gras Jambalaya Pasta (Printable Version)
Festive pasta with chicken, sausage, shrimp, colorful peppers, and creamy Cajun sauce inspired by New Orleans celebration flavors.
# What You Need:
→ Proteins
01 - 7 oz boneless, skinless chicken breast, cut into bite-sized pieces
02 - 5.3 oz andouille or smoked sausage, sliced
03 - 5.3 oz large shrimp, peeled and deveined
→ Pasta
04 - 12.3 oz penne pasta
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 green bell pepper, sliced
08 - 1 small red onion, sliced
09 - 2 cloves garlic, minced
→ Sauce and Seasonings
10 - 2 tablespoons olive oil
11 - 1 tablespoon Cajun seasoning, plus extra to taste
12 - 0.5 teaspoon smoked paprika
13 - 0.5 teaspoon dried thyme
14 - 0.25 teaspoon cayenne pepper, optional for extra heat
15 - 6.8 fl oz heavy cream
16 - 3.4 fl oz chicken broth
17 - 2.1 oz grated Parmesan cheese
18 - Salt and black pepper to taste
→ Garnish
19 - 2 tablespoons chopped fresh parsley
20 - Lemon wedges, optional
# How to Make It:
01 - Cook penne pasta according to package instructions until al dente. Drain and set aside, reserving 0.5 cup of the pasta water.
02 - In a large skillet over medium-high heat, add 1 tablespoon olive oil. Season chicken pieces with salt, pepper, and half the Cajun seasoning. Sauté the chicken until golden and cooked through, approximately 5 minutes. Remove and set aside.
03 - Add sausage to the skillet and cook 2 to 3 minutes until browned. Add shrimp, season lightly, and cook 2 minutes per side until pink and opaque. Remove shrimp and sausage and set aside with chicken.
04 - In the same skillet, add remaining olive oil. Sauté onion and bell peppers for 4 to 5 minutes until softened. Add garlic and cook 1 minute more.
05 - Sprinkle remaining Cajun seasoning, smoked paprika, thyme, and cayenne over vegetables. Stir to combine thoroughly.
06 - Pour in chicken broth, scraping any browned bits from the skillet bottom. Add heavy cream and bring to a gentle simmer.
07 - Stir in Parmesan cheese until melted and sauce thickens slightly. Adjust seasoning as desired.
08 - Return chicken, sausage, and shrimp to the skillet. Add cooked pasta and toss everything together. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
09 - Serve immediately, garnished with parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The triple protein combination creates layers of flavor that unfold with each bite, something I discovered while trying to use up ingredients before a trip.
- Its the perfect compromise when you crave jambalaya but someone else in the house wants pasta, which solved countless dinner debates in my home.
02 -
- The reserved pasta water is your secret weapon for adjusting sauce consistency, something I learned after making a sauce too thick and having to start over.
- Shrimp continues cooking from residual heat, so remove them from the pan when they just turn pink or youll end up with rubbery disappointment.
03 -
- Toast the Cajun spices in the oil for about 30 seconds before adding liquid to wake up their flavors, a technique a New Orleans chef shared with me years ago.
- The pasta water should taste like the sea, as the salt in the cooking water seasons the pasta from within in a way that surface seasoning never can.