Pasta Jambalaya
Dive into the bold flavors of the South with this hearty and vibrant Pasta Jambalaya! Combining tender chicken, smoky sausage, and succulent shrimp, this recipe delivers a trifecta of protein-rich ingredients all simmered in a creamy, spicy Cajun-infused tomato sauce. Perfectly al dente penne pasta absorbs the rich flavors of the broth, while sautéed onions, bell peppers, celery, and garlic add a soulful base of aromatic goodness. Ready in just under an hour, this one-pot wonder is an effortless way to bring the essence of Louisiana cuisine to your dinner table. Garnished with fresh scallions and parsley, this dish is as visually stunning as it is delicious—ideal for weeknight meals or entertaining guests. With keywords like "Cajun pasta," "one-pot jambalaya," and "spicy Southern recipe," this is comfort food at its finest!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breast, diced
- 12 ounces smoked sausage, sliced
- 1 pound shrimp, peeled and deveined
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 14.5 ounces canned diced tomatoes
- 2 cups chicken broth
- 0.5 cup heavy cream
- 2 tablespoons Cajun seasoning
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces penne pasta
- 2 scallions, sliced (for garnish)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large skillet or Dutch oven over medium-high heat. Add the diced chicken and cook until browned and fully cooked, about 5-6 minutes. Remove the chicken and set aside.
Add another tablespoon of olive oil to the same skillet. Add the sliced smoked sausage and cook until browned, about 4-5 minutes. Remove and set aside with the chicken.
In the same skillet, add the diced onion, green bell pepper, and celery. Sauté for 4-5 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the canned diced tomatoes, chicken broth, heavy cream, Cajun seasoning, paprika, thyme, salt, and black pepper. Mix well.
Bring the mixture to a simmer. Add the penne pasta, stirring to ensure the pasta is evenly coated and submerged. Cover and cook over low-medium heat for 12-15 minutes, stirring occasionally to prevent sticking, until the pasta is tender.
Add the cooked chicken, smoked sausage, and shrimp to the skillet. Cook for an additional 4-5 minutes until the shrimp are pink and fully cooked.
Remove the skillet from heat. Taste and adjust seasonings as needed.
Garnish with sliced scallions and chopped parsley before serving. Serve hot and enjoy!
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.6 g | 43% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 273 mg | 91% | |
| Sodium | 1252 mg | 54% | |
| Total Carbohydrate | 27.8 g | 10% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 144 mg | 11% | |
| Iron | 3.7 mg | 20% | |
| Potassium | 959 mg | 20% | |
*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.
