One Pot Jambalaya Pasta
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.
Servings: 8
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
Calories: 592kcal | Carbohydrates: 54g | Protein: 42g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 219mg | Sodium: 1307mg | Potassium: 929mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1874IU | Vitamin C: 56mg | Calcium: 123mg | Iron: 4mg
