Jambalaya Pasta Recipe: A Southern Twist on a Classic


If you’re someone who loves the bold flavors of Cajun and Creole cuisine, then you’re in for a treat with this jambalaya pasta recipe. Combining the savory goodness of jambalaya with the comforting appeal of pasta, this dish is a crowd-pleaser that brings a taste of the bayou to your dinner table. Whether you’re hosting a dinner party or looking for a delicious weeknight meal, this jambalaya pasta recipe is sure to satisfy your cravings for a flavorful and hearty dish.


To make this jambalaya pasta, you’ll need the following ingredients:

  • 1 pound of large shrimp, peeled and deveined
  • 1 pound of chicken breast, cut into bite-sized pieces
  • 1 package (12 ounces) of smoked sausage, sliced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 onion, diced
  • 4 cloves of garlic, minced
  • 1 can (14.5 ounces) of diced tomatoes
  • 1 cup of chicken broth
  • 2 teaspoons of Cajun seasoning
  • 1 teaspoon of paprika
  • 1 teaspoon of dried thyme
  • 1/2 teaspoon of cayenne pepper (optional, for added heat)
  • Salt and pepper to taste
  • 1 tablespoon of olive oil
  • 1 pound of penne pasta
  • Chopped parsley for garnish


Follow these steps to cook your jambalaya pasta to perfection:

  1. In a large skillet or Dutch oven, heat the olive oil over medium-high heat. Add the chicken and sausage, and cook until browned. Remove them from the skillet and set aside.

  2. In the same skillet, add the diced onion, bell peppers, and minced garlic. Sauté until the vegetables are tender and fragrant.

  3. Add the can of diced tomatoes, chicken broth, Cajun seasoning, paprika, dried thyme, and cayenne pepper (if desired) to the skillet. Stir well to combine.

  4. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.

  5. Meanwhile, cook the penne pasta according to the package instructions until al dente. Drain and set aside.

  6. Return the cooked chicken and sausage to the skillet and add the peeled and deveined shrimp. Allow them to cook for about 5 minutes, or until the shrimp are pink and cooked through.

  7. Add the cooked pasta to the skillet and toss everything together until well combined.

  8. Taste the jambalaya pasta and add salt and pepper if needed.

  9. Serve the jambalaya pasta in individual bowls, garnished with chopped parsley.


Q: Can I use different types of meat in this jambalaya pasta recipe?
A: Absolutely! Jambalaya is known for its versatility, so feel free to experiment with different proteins such as Andouille sausage, crawfish, or even leftover roasted chicken.

Q: Can I make this jambalaya pasta ahead of time?
A: While it’s best enjoyed fresh, you can make the jambalaya pasta ahead of time and store it in the refrigerator for up to 2 days. Simply reheat it on the stovetop or in the microwave before serving.

Q: Can I adjust the spiciness of this dish?
A: Yes, you can adjust the spiciness by adding more or less cayenne pepper to suit your taste preferences. Alternatively, you can omit it entirely if you prefer a milder flavor.

Q: What side dishes go well with jambalaya pasta?
A: Jambalaya pasta pairs well with a variety of sides, such as a fresh green salad, garlic bread, or steamed vegetables. You can also serve it alongside traditional New Orleans cuisine, like cornbread or hush puppies.

Q: Can I make this recipe vegetarian or vegan?
A: Yes, you can make a vegetarian version by omitting the meat and adding extra vegetables like mushrooms, zucchini, or eggplant. To make it vegan, use a plant-based protein substitute instead of chicken, sausage, and shrimp, and ensure that the pasta is free of any animal products.

Now that you have all the information you need, it’s time to gather your ingredients and get cooking. Enjoy the vibrant and comforting flavors of jambalaya pasta in the comfort of your own home!

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