Jambalaya Spaghetti
Experience the bold, vibrant flavors of the South in this hearty Jambalaya Spaghetti recipe—a fusion of classic jambalaya and comforting pasta. This one-pot wonder combines tender spaghetti with smoky andouille sausage, juicy chicken, and succulent shrimp, all simmered in a rich, Cajun-spiced tomato sauce. Featuring a savory mix of onions, bell peppers, celery, and garlic, this dish bursts with authentic Creole flavor in every bite. Ready in just an hour, Jambalaya Spaghetti is perfect for weeknight dinners or casual gatherings, offering a satisfying, crowd-pleasing meal that’s as easy to make as it is delicious. Garnished with fresh parsley and green onions, this dish is the ultimate celebration of Southern-inspired comfort food.
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Recipe Information
Ingredients
- 12 oz spaghetti
- 2 tbsp olive oil
- 12 oz andouille sausage
- 1 lb boneless, skinless chicken breast
- 12 oz shrimp (peeled and deveined)
- 1 yellow onion
- 1 green bell pepper
- 2 celery stalks
- 4 garlic cloves
- 28 oz canned diced tomatoes
- 2 cups chicken broth
- 2 tbsp cajun seasoning
- 1 tsp dried thyme
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 2 green onions
- 2 tbsp fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
While the spaghetti is cooking, heat 1 tablespoon of olive oil in a large, deep skillet over medium heat.
Slice the andouille sausage into thin rounds. Dice the chicken breast into bite-sized pieces. Add both to the skillet and cook for about 6-8 minutes, until browned and cooked through. Remove from the skillet and set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil. Dice the onion, green bell pepper, and celery, and mince the garlic cloves. Add the vegetables to the skillet and sauté for 4-5 minutes, or until softened and fragrant.
Stir in the diced tomatoes, chicken broth, cajun seasoning, thyme, paprika, salt, and black pepper. Bring to a simmer.
Return the cooked sausage and chicken to the skillet. Add the shrimp and cook for an additional 5-7 minutes, or until the shrimp turn pink and opaque.
Reduce the heat to low and add the cooked spaghetti to the skillet. Toss to combine, ensuring the spaghetti is coated in the sauce.
Chop the green onions and parsley. Sprinkle them over the jambalaya spaghetti just before serving for a fresh, flavorful garnish.
Serve immediately and enjoy your Jambalaya Spaghetti!
Nutrition Facts
Calories |
566 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.1 g | 34% | |
| Saturated Fat | 7.5 g | 37% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1413 mg | 61% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 6.9 g | ||
| Protein | 52.8 g | 106% | |
| Vitamin D | 2.5 mcg | 13% | |
| Calcium | 121 mg | 9% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 982 mg | 21% | |
*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.
