Cajun Jambalaya Pasta (Printable Version)
A vibrant pasta dish with bold Cajun spices, chicken, shrimp, sausage, and fresh vegetables.
# Everything You’ll Need:
→ Pasta
01 -
0.5 pound fettuccine
→ Proteins
02 -
1 pound boneless, skinless chicken thighs
03 -
0.5 pound medium shrimp, peeled and deveined
04 -
0.5 pound turkey sausage, sliced
→ Vegetables & Aromatics
05 -
1 medium onion, sliced
06 -
2 teaspoons minced garlic
07 -
2 to 3 medium tomatoes, diced
08 -
1 medium red bell pepper, sliced
09 -
Fresh parsley, for garnish
→ Spices & Seasonings
10 -
1 tablespoon Creole seasoning
11 -
1 teaspoon smoked paprika
→ Other
12 -
2 tablespoons olive oil
13 -
1 tablespoon cornstarch
14 -
1½ cups chicken broth
# Steps to Cook:
01 -
Prepare fettuccine according to package instructions until al dente; drain and set aside.
02 -
Season shrimp with Creole seasoning. Heat olive oil in a heavy-bottomed pan over medium heat and sauté shrimp for 3 to 5 minutes until pink. Remove shrimp from pan and set aside.
03 -
In the same pan, cook chicken thighs and turkey sausage until browned on both sides, approximately 5 to 7 minutes. Remove from pan and set aside.
04 -
Add sliced onions, diced tomatoes, minced garlic, and cornstarch to the pan. Stir for about one minute until fragrant, then add smoked paprika and Creole seasoning.
05 -
Add red bell peppers, chicken broth, turkey sausage, cooked chicken thighs, and Worcestershire sauce to the pan. Bring to a boil, then reduce heat and simmer for 7 to 10 minutes.
06 -
Return sautéed shrimp to the pan and stir to combine. Serve the mixture over cooked fettuccine and garnish with fresh parsley.
# Extra Suggestions:
01 -
For best results, cook pasta just until al dente to prevent it from overcooking during later steps.