Jambalaya Fettuccine
Dive into a harmonious blend of bold Cajun flavors and creamy pasta indulgence with this Jambalaya Fettuccine recipe! This dish combines tender chicken, juicy shrimp, and smoky andouille sausage with a medley of sautéed bell peppers, onions, and celery, all coated in a rich, Cajun-spiced tomato cream sauce. Tossed with perfectly cooked fettuccine and topped with freshly grated parmesan, scallions, and parsley, every bite offers a perfect balance of spice, comfort, and freshness. Ready in just an hour, this Creole-inspired pasta dish is a crowd-pleasing weeknight dinner or an impressive option for entertaining. Whether you're craving something hearty or a unique twist on jambalaya classics, this recipe delivers on both flavor and satisfaction!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces andouille sausage
- 1 pound chicken breast
- 1 pound large shrimp, peeled and deveined
- 2 bell peppers (red, green, or yellow), diced
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 14 ounces crushed tomatoes
- 1 cup chicken broth
- 1 cup heavy cream
- 1 cup parmesan cheese, grated
- 12 ounces fettuccine pasta
- 2 scallions, chopped
- 2 tablespoons parsley, chopped
- to taste salt
- to taste black pepper
Instructions
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Slice the andouille sausage into rings and sear for 2-3 minutes until browned. Remove from skillet and set aside.
Season the chicken breast with salt and black pepper. Add another tablespoon of olive oil to the skillet and cook the chicken, about 5-6 minutes on each side until fully cooked. Remove from skillet, let rest for 5 minutes, then dice into bite-sized pieces.
In the same skillet, add the shrimp and cook for 2-3 minutes per side until pink and fully cooked. Remove and set aside with the sausage and chicken.
Add the diced bell peppers, onion, celery, and garlic to the skillet and sauté for 5-7 minutes until softened.
Sprinkle the Cajun seasoning, paprika, and dried thyme over the vegetables, stirring well to coat evenly.
Pour in the crushed tomatoes and chicken broth, scraping the bottom of the skillet to deglaze. Simmer for 10 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream and parmesan cheese. Cook for 2-3 minutes until the sauce thickens slightly.
Return the sausage, chicken, and shrimp to the skillet, stirring to combine with the sauce.
Add the cooked fettuccine to the skillet and toss gently to coat the pasta evenly in the sauce.
Taste and adjust seasoning with additional salt and black pepper, if needed.
Garnish with chopped scallions and parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
4765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 210.9 g | 270% | |
| Saturated Fat | 91.9 g | 460% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 1696 mg | 565% | |
| Sodium | 7401 mg | 322% | |
| Total Carbohydrate | 322.8 g | 117% | |
| Dietary Fiber | 31.7 g | 113% | |
| Total Sugars | 49.5 g | ||
| Protein | 377.5 g | 755% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 1597 mg | 123% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 5693 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
