Jambasta
Dive into a bowl of soul-warming Jambasta, a fusion of creamy pasta and the bold, smoky flavors of Cajun cuisine. This hearty dish brings together tender penne, juicy chicken, plump shrimp, and savory andouille sausage, all simmered in a rich, spice-kissed tomato cream sauce. Vibrant bell peppers, celery, and onions form a flavorful base, while a robust blend of Cajun seasoning, paprika, and thyme adds layers of depth to every bite. Perfect for weeknight dinners or entertaining guests, Jambasta is a one-pan meal that’s as easy to make as it is satisfying. Garnished with a sprinkle of fresh parsley, this crowd-pleaser will transport your taste buds straight to the heart of Louisiana.
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Recipe Information
Ingredients
- 12 ounces penne pasta
- 2 tablespoons olive oil
- 8 ounces andouille sausage
- 1 pound chicken breast
- 8 ounces shrimp (peeled and deveined)
- 1 large yellow onion
- 2 medium bell peppers (red and green)
- 2 celery stalks
- 4 garlic cloves
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy cream
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat 1 tablespoon of olive oil in a large skillet or deep pan over medium heat. Slice the andouille sausage into rounds and cook until browned. Remove from the pan and set aside.
Cut the chicken breast into bite-sized pieces. Season with a sprinkle of salt and pepper. Add another tablespoon of olive oil to the pan and cook the chicken until golden and fully cooked. Remove and set aside with the sausage.
In the same pan, cook the shrimp for 2-3 minutes per side or until pink and opaque. Remove and set aside.
Finely chop the onion, bell peppers, celery, and garlic. Add them to the pan and sauté over medium heat until softened, about 5-7 minutes.
Stir in the Cajun seasoning, paprika, thyme, salt, and black pepper. Sauté for an additional 1-2 minutes until fragrant.
Add the canned diced tomatoes and chicken broth to the pan. Stir well and bring to a simmer. Let the mixture cook for 10 minutes to allow the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Let it cook for another 5 minutes.
Return the sausage, chicken, and shrimp to the pan. Add the cooked pasta and toss everything together until well coated in the sauce.
Garnish with chopped parsley before serving. Enjoy your Jambasta!
Nutrition Facts
Calories |
3714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.8 g | 256% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 6.2 g | ||
| Cholesterol | 891 mg | 297% | |
| Sodium | 11207 mg | 487% | |
| Total Carbohydrate | 317.6 g | 115% | |
| Dietary Fiber | 33.9 g | 121% | |
| Total Sugars | 31.2 g | ||
| Protein | 150.3 g | 301% | |
| Vitamin D | 10.1 mcg | 51% | |
| Calcium | 431 mg | 33% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 4079 mg | 87% | |
*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.
