Yield: 6 servings
Cajun Jambalaya Pasta
This 35-minute jambalaya pasta is spicy, creamy, and loaded with tender shrimp and andouille sausage. It's the perfect weeknight dinner!
Ingredients
- 10 oz linguine pasta
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breast or thighs, cut into 1 inch pieces
- 1 tablespoon Cajun seasoning
- 12 oz Andouille sausage, cut into 1 inch pieces
- 1 cup thinly sliced red onion
- 1 bell pepper, seeds removed and thinly sliced (green, red or yellow)
- 3 cloves garlic, minced
- 1 cup tomato sauce
- 1 cup heavy cream
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon chopped parsley, optional topping
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Instructions
- Cook the pasta according to the package directions. Drain pasta and reserve 1 cup of the pasta water.
- While the pasta is cooking, heat the olive oil over medium-high heat in a large skillet. Season the chicken with the Cajun seasoning and add the chicken to the pan and cook for 5 minutes, turning halfway to cook both sides. Remove the chicken from the pan and set aside.
- Add the sausage, red onion, bell pepper and garlic and cook for 5 minutes until the vegetables have softened.
- Add the chicken back into the pan and pour the tomato sauce and heavy cream into the pan. Simmer over medium low heat for 5 minutes.
- Add the shrimp and continue simmering until the shrimp have turned pink. Stir in the pasta. If you need a little extra sauce, add a little of the reserved pasta water.
- Garnish with parsley, if desired. Enjoy!
Notes
Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 1, Calories: 721kcal, Carbohydrates: 26g, Protein: 58g, Fat: 43g, Saturated Fat: 17g, Polyunsaturated Fat: 21g, Trans Fat: 1g, Cholesterol: 331mg, Sodium: 2027mg, Fiber: 2g, Sugar: 6g