This post may contain affiliate links. Please read our disclosure policy.
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.
Cajun pasta 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!
Why You’ll Love This Jambalaya Pasta Recipe
- All That Cajun 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.
- Keep It Easy: 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!
- Versatile: The best thing about Cajun jambalaya pasta – besides the flavor! – is just how easy it is to change things up. Feel free to use different proteins, add rice instead of pasta, and tweak the seasonings until it’s perfect for your taste.
What You’ll Need
- Vegetable Oil
- Veggies: Grab some onion, celery, and bell pepper.
- Proteins: You can really use any combo of protein in this cajun pasta, but we’ll be using chicken breasts, andouille smoked sausage, and shrimp.
- Chicken Broth: You can use veggie stock as well.
- Tomato Pasta Sauce
- Tomato Paste
- Seasoning: Grab a Cajun seasoning blend, garlic powder, onion powder, sweet paprika, salt, and pepper.
- Linguine: We really like the thicker noodle in this Cajun jambalaya pasta, but you can use any pasta you’d like.
- Fresh Herbs: We love a little fresh chopped parsley or cilantro on top!
How to Make Cajun Jambalaya Pasta
With just a few steps, you’ll be ready to dig into this tasty Cajun pasta! Scroll down to the recipe card for detailed instructions.
- 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, tomato paste, and all the seasonings. Stir to combine.
- 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 and Tricks
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!
- Veggies: Try to cut all of your veggies in similar bite-size pieces so they will cook evenly.
- Add Some Cheese: If you’re craving a creamier sauce, fold in a bit of cream cheese before serving.
- Cast Iron: For extra flavor, make this in a cast iron pot.
- Spice It Up! You can adjust the amount of Cajun seasoning you use to either make this meal less spicy or 5 alarms!
- Proteins: 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.
What to Serve With Cajun Pasta
Traditionally, Jambalaya is served with rice, but I prefer it with pasta – thus we present you with jambalaya 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.
Since a bowl of this Cajun pasta is pretty filling, I usually opt for a nice crusty piece of bread (I love this no knead skillet cheese bread!) and maybe a small side salad.
How to Store and Reheat Leftovers
- This recipe makes quite a bit of jambalaya pasta 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.
More Easy Pasta Recipes
One Pot Jambalaya Pasta
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I’ve been making this for my husband for a couple years now and he loves it! Highly recommend.
That’s wonderful! I’m very happy you and your husband loved it! Thank YOU! 🙂
I made this tonight and it was delicious! My husband loved it and he is hard to please when it comes to food. I followed the recipe to a T and the only thing I would add is to break the linguine in half and next time I’m going to add a bit of cream or half and half.
That’s so great to hear! I am very glad you and your husband enjoyed it! Thank YOU! 🙂