Spicy Jambalaya Pasta Chicken Shrimp

The first time I attempted this fusion, my roommate walked into the kitchen and immediately asked if we were having pasta night or New Orleans night. The smell of sizzling andouille and Cajun spices had filled our tiny apartment, mixing with the garlic and cream in a way that made both of us abandon our homework. We ate standing up at the counter, too impatient to bother with plates, and finished the entire pan between us. Now it is my go to when I need something that feels like a celebration but does not require hours of work.

I made this for a Mardi Gras party last winter when it was too cold to even think about standing outside for a parade. My friend Sarah, who usually avoids anything spicier than black pepper, went back for thirds. We spent the rest of the night talking about how the pasta absorbed all those beautiful flavors from the sauce, turning each bite into something better than the last. It has become a requested dish at every gathering since.

Ingredients

• Boneless skinless chicken breasts: Cutting them into uniform pieces ensures everything cooks at the same rate and stays tender
• Large shrimp peeled and deveined: Pat them completely dry before seasoning so they develop a nice sear instead of steaming in the pan
• Andouille sausage: This adds the authentic smoky depth that makes the dish taste like Louisiana, but smoked sausage works perfectly fine too
• Penne or fettuccine pasta: Choose pasta with plenty of surface area to hold onto that creamy spiced sauce
• Red and green bell peppers: The sweetness of these peppers balances the heat and adds beautiful color to the final dish
• Heavy cream: Creates the luscious base that tames all those bold Cajun spices into something velvety and rich
• Cajun seasoning: Make your own or buy a good quality blend, just taste as you go since brands vary wildly in heat

Instructions

Get your pasta water going first:

Salt the water generously and cook the pasta until just al dente, then reserve that starchy pasta water before draining because it is liquid gold for bringing your sauce together later

Season all your proteins at once:

Toss the shrimp with one teaspoon of Cajun seasoning and season the chicken with salt, pepper, and another teaspoon, letting everything sit while you preheat your skillet

Sear the chicken and sausage first:

Heat one tablespoon of olive oil in a large skillet over medium-high heat and add the chicken and sausage pieces, letting them develop a golden brown crust on all sides before transferring them to a plate

Cook the shrimp quickly:

Add the remaining olive oil and butter to the same skillet, then drop in the seasoned shrimp and cook for just one to two minutes per side until they turn pink and opaque, removing them immediately to avoid overcooking

Build your flavor base:

Sauté the onions and peppers until they soften and start to caramelize, then add the garlic for just one minute until it becomes fragrant, taking care not to burn it

Add the spices and tomatoes:

Stir in the diced tomatoes, tomato paste, remaining Cajun seasoning, smoked paprika, cayenne, and thyme, letting everything cook together for two minutes to bloom the spices

Create the sauce:

Pour in the chicken broth and heavy cream, using your wooden spoon to scrape up any browned bits from the bottom of the pan, then let the sauce simmer and thicken for three to four minutes

Bring it all together:

Return the cooked chicken, sausage, and shrimp to the skillet, add the drained pasta, and toss everything together, adding splashes of the reserved pasta water until the sauce coats each piece perfectly

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This recipe became a household staple the winter my partner and I moved into our first apartment together. We were both working long hours and exhausted, craving something that felt like comfort food but still had excitement and flavor in every bite. Now whenever we have friends over, someone always asks if that is the famous pasta that brought us together over a shared love of bold flavors and easy cleanup.

Make It Your Own

Once I made this entirely vegetarian using plant-based sausage and extra vegetables, and even my meat-loving brother went back for seconds. The sauce carries so much personality from the spices that you can absolutely adapt the proteins based on what you have or what sounds good.

Perfecting The Heat Level

I learned the hard way that cayenne continues to build as it sits, so start with less than you think you need. You can always add more heat at the end, but there is no going back once your mouth is on fire.

Serving Suggestions

A simple green salad with a sharp vinaigrette cuts through the richness beautifully. I also love serving crusty bread on the side for soaking up every last drop of that incredible sauce.

• Chill your serving bowls in the freezer for ten minutes before plating
• Squeeze fresh lemon over individual portions right before serving
• Pass extra hot sauce at the table for the heat seekers

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There is something deeply satisfying about a dish that looks impressive but comes from such honest ingredients. This pasta has become the way I welcome people into my home, with big flavors and even bigger warmth.

Recipe FAQs

→ What type of pasta works best?

Penne or fettuccine are ideal as they hold the creamy, spicy sauce well without becoming soggy.

→ How can I adjust the heat level?

Modify the amount of cayenne pepper or add hot sauce to increase the spice according to your preference.

→ Can I substitute the sausage?

Yes, smoked sausage works well as an alternative or you can omit it for a pescatarian version.

→ What wine pairs nicely with this dish?

A crisp Sauvignon Blanc or a light lager complements the bold Cajun spices and creamy sauce perfectly.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water during cooking and add it as needed to achieve the desired sauce consistency.