Cajun Jambalaya Pasta

This Cajun Jambalaya Pasta combines the vibrant and bold flavors of the South into a comforting one-pot meal. Juicy chicken thighs, tender shrimp, and savory turkey sausage come together with fettuccine and a mix of fresh vegetables that soak up the rich Cajun spices. Perfect for busy weeknights or when you want to impress guests with minimal fuss, this dish delivers a satisfying blend of spices and textures in under an hour.

I first tried this recipe on a hectic weeknight craving bold flavors and was amazed how quickly it came together. Now it’s regularly requested by friends and family during casual dinners.

Ingredients

• Fettuccine: the pasta base that holds the sauce well and cooks quickly choose a good quality brand for better texture
• Chicken thighs: boneless and skinless these stay juicy and flavorful making a great protein foundation
• Medium shrimp: peeled and deveined adds sweetness and a delicate seafood note that pairs beautifully with spices
• Turkey sausage: sliced lean and savory it adds complexity without overpowering the dish
• Olive oil: for sautéing opt for extra virgin for a mild fruity aroma
• Onion: sliced brings natural sweetness and depth when sautéed gently
• Minced garlic: essential for aromatic foundation fresh garlic delivers the best flavor
• Diced tomatoes: contribute acidity and freshness balancing the richness
• Cornstarch: thickens the sauce gently without heaviness use a quality brand to avoid clumping
• Smoked paprika: lends smoky depth and warmth ideally using Spanish smoked paprika for authenticity
• Creole seasoning: the heart of the dish’s spice homemade or store-bought choose one with a balanced blend including herbs and peppers
• Red bell pepper: sliced adds color crunch and subtle sweetness
• Chicken broth: enriches the sauce homemade or low sodium options work best
• Fresh parsley: for garnish brightens and adds a fresh herbal note to finish

Step-by-Step Instructions

Cook the Pasta:

Cook fettuccine in salted boiling water according to the package instructions until just al dente. Drain and set aside to prevent overcooking and keep the noodles firm for tossing later.

Sauté the Shrimp:

Season both chicken and shrimp generously with Creole seasoning for an even bold flavor. Heat olive oil in a heavy-bottomed pan over medium heat. Sauté the shrimp for about three to five minutes until they turn pink and opaque. Remove the shrimp from the pan carefully to avoid overcooking.

Brown Chicken and Sausage:

In the same pan, add chicken thighs and turkey sausage slices. Cook them about five to seven minutes, turning occasionally until browned on both sides. This step seals in moisture and builds the meaty flavor foundation. Remove the cooked chicken and sausage from the pan and set aside.

Build the Sauce Base:

Add the sliced onions, diced tomatoes, minced garlic, and cornstarch to the pan. Stir gently for about one minute until fragrant and the cornstarch starts to blend evenly. At this point, add smoked paprika, Creole seasoning, and freshly chopped thyme to enhance the spice profile.

Simmer with Vegetables and Meats:

Add the sliced red bell pepper, chicken broth, browned turkey sausage, and chicken thighs back into the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook gently for seven to ten minutes allowing all the flavors to meld together.

Return Shrimp and Serve:

Toss the sautéed shrimp back into the pan just before serving to keep their texture tender and fresh. Serve the entire blend generously over the cooked fettuccine. Garnish with freshly chopped parsley for an herbal pop and beautiful presentation.

Save

One memorable moment was serving this dish during a family gathering when everyone appreciated the mix of bold spice and tender proteins. I enjoy how the fresh parsley brightens each bite and brings everything together.

Storage Tips

Cool leftovers completely before storing in an airtight container in the refrigerator. The pasta may absorb some of the sauce overnight so gently reheat with a splash of broth or water to loosen it back up. This meal stays good up to three days refrigerated.

Ingredient Substitutions

Chicken breasts can replace thighs but watch cooking time as they dry out faster. Andouille sausage is a great alternative for a spicier smoky sausage flavor. If fresh bell peppers are unavailable frozen peppers can work but may lose some crunch. Use vegetable broth if you want meat-free options and swap shrimp for firm fish or omit seafood altogether for a poultry-focused jambalaya twist.

Serving Suggestions

Serve this Cajun Jambalaya Pasta with a crisp side salad or some crusty bread to soak up the sauce. A chilled glass of white wine or lightly hopped beer pairs wonderfully with the spice and richness. For extra heat offer hot sauce on the side for guests to customize.

Cultural Context

Jambalaya originates from Louisiana and reflects a fusion of French, Spanish, and African cuisines. This pasta version updates the classic rice dish into something quick, easy, and crowd-pleasing, yet maintains the signature spicy smoky and hearty notes that make jambalaya beloved across the South.

Recipe FAQs

→ What type of pasta works best?

Fettuccine is ideal here as it holds the rich sauce well, but other flat noodles can be substituted.

→ Can I use different proteins?

Yes, chicken thighs, shrimp, and turkey sausage blend beautifully, but smoked sausage or pork can be alternatives.

→ Which spices give this dish its flavor?

Creole seasoning, smoked paprika, and garlic create a bold and aromatic Cajun profile.

→ How should the vegetables be prepared?

Onions, bell peppers, and fresh tomatoes are sautéed to soften and release their natural sweetness into the sauce.

→ Can this dish be made ahead of time?

Absolutely, it retains flavor well and can be gently reheated for quick meals later.

→ What garnishes complement this meal?

Fresh parsley adds a bright, herbal note and a pop of color to balance the spices.