Get your Cajun on with this simple One Pot Jambalaya Pasta. Chicken, sausage, shrimp, veggies and authentic Louisiana flavor layered over linguine and topped with fresh herbs. It’s quick, easy, and jam packed with flavor.
An Easy Pasta Dinner with Jambalaya Flavor!
Cajun or creole wasn’t a flavor profile I grew up with. So, the first time I tried Jambalaya, it was like fireworks in my mouth! Ever since then, it’s been a meal I circle back to pretty often.
Lately, I’ve been trying to find a way to make it more easily and with ingredients I have on hand more often. I bet I know what you’re thinking – those deep Cajun flavors don’t develop quickly or easily, it takes time. Yes, that’s true, but that’s also why I use my secret weapon for this meal.
Are you wondering what it is? A premade Cajun seasoning blend!
Cajun seasoning makes it possible to have a delicious one pot jambalaya pasta dish with all of the deep flavors you’re craving in just 30 minutes!
Jambalaya is basically a one-pot mash with loads of veggies, spices, and protein. It’s a great meal for substitutions and using up what you’ve got before ingredients go bad/expire. As long as you have the basics, really, anything goes!
Here’s what I suggest using:
- vegetable oil
- bell pepper
- chicken breasts
- andouille smoked sausage
- low sodium chicken broth
- tomato pasta sauce
- tomato paste
- Cajun seasoning
- garlic powder
- onion powder
- sweet paprika
- Salt and pepper
- Chopped fresh parsley or cilantro
How to Make Jambalaya Pasta
- Saute: Heat oil in a dutch oven or large stockpot over medium heat. Add onions, celery, and bell peppers and cook for 1 minute.
- Add Meat: Stir in your cubed chicken and continue to cook, stirring frequently, for 4 minutes, or until chicken is no longer pink. Stir in your sausage slices and cook for 1 minute.
- Sauce: Add chicken broth, tomato sauce, and tomato paste. Stir to combine. Season with Cajun seasoning, garlic powder, onion powder, sweet paprika, salt, and pepper.
- Simmer: Bring the mixture to a boil, stirring occasionally. Then, reduce the heat to a simmer and continue to cook for 15 minutes, stirring often.
- Add Shrimp: Add your raw, peeled, and deveined shrimp and stir to combine. Continue to cook for 10 to 12 more minutes, or until the linguine is soft and the shrimp is cooked through. Stir frequently.
- Serve: Remove the dutch oven or stock pot from heat. Garnish with parsley or cilantro, and serve.
Tips for the Best Jambalaya Pasta
Now, I already know I’ve got the best one pot jambalaya pasta recipe around, but here are some tips that will make it even better!
- Try to cut all of your veggies in similar bite-size pieces so they will cook evenly.
- If you’re craving a creamy sauce, fold in a bit of cream cheese before serving.
- As I mentioned above, purchasing and using a Cajun seasoning blend will save you so much time on this dish. You’ll get all the flavor in way less time.
- For extra flavor, make this in a cast iron pot.
- You can adjust the amount of Cajun seasoning you use to either make this meal less spicy or 5 alarms!
- There are lots of substitute options for the andouille sausage if you don’t have any or if it doesn’t fit into your diet. Try kielbasa, chicken, or pork sausage for a great flavor.
Traditionally, Jambalaya is served with rice, but I prefer it with pasta. You can, of course, opt to have it with rice instead.
You can also sub out the type of pasta. I like linguine, but you might prefer a thicker pasta like fettuccine or bucatini or a thinner noodle like an angel hair.
If you are carb free, you can definitely serve this with riced cauliflower or zoodles. You can easily make the call based on your preferences.
How to Store and Reheat Jambalaya Pasta
- This recipe makes quite a bit of jambalaya so it is likely you’ll have leftovers. Store them in an airtight container in your refrigerator for about 3-4 days. As it sits, the pasta will continue to absorb some liquid and the sauce will develop a more intense spice.
- To reheat, add the contents back to your skillet. Over low heat. If it seems a bit dry, add in some more chicken broth and simmer until all of your protein is heated through.
One Pot Jambalaya Pasta
- 2 tbsp vegetable oil
- 1 yellow onion diced
- 2 celery stalks sliced
- 1 red bell diced
- 1 green bell pepper, diced
- 1 pound chicken breasts, cut into cubes
- 1 pound Andouille smoked sausage, sliced
- 4½ cups low sodium chicken broth
- 1½ cups tomato pasta sauce
- 2 tbsp tomato paste
- 1 tbsp Cajun seasoning, use less if you don’t like it spicy
- 1 tbsp garlic powder
- ½ tbsp onion powder
- ½ tbsp sweet or smoked paprika
- salt and pepper, to taste
- 1 pound dry linguine
- 1 pound raw shrimp, peeled and deveined, tails removed
- chopped fresh parsley or cilantro, to garnish
- Heat oil in a dutch oven or large stockpot over medium heat.
- Add onions, celery, and bell peppers; cook for 1 minute.
- Stir in cubed chicken and continue to cook, stirring frequently, for 4 minutes, or until chicken is no longer pink.
- Stir in sausage slices and cook for 1 minute.
- Add chicken broth and stir; add tomato sauce, tomato paste and stir to combine.
- Season with Cajun seasoning, garlic powder, onion powder, sweet paprika, salt, and pepper.
- Add linguine and bring mixture to a boil, stirring occasionally.
- Reduce heat to a simmer and continue to cook for 15 minutes, stirring often to prevent sticking.
- Add shrimp and stir to combine; continue to cook for 10 to 12 more minutes, or until linguine is soft and shrimp is cooked through. Stir frequently.
- Remove from heat.
- Garnish with parsley or cilantro, and serve.