Jambalaya Pasta is packed with chicken, sausage, and shrimp that's simmered in a spicy tomato broth. It's made in one-pot and is done in about 45 minutes!
A few years ago, I made an Instant Pot Jambalaya that turned out to be one of our most popular recipes to date.
It made sense to adapt that recipe into a Jambalaya Pasta with all the same great flavor, and to make it a one-pot recipe for easy cooking and quick cleanup.
Jambalaya Pasta Recipe:
Jambalaya is wildly popular where we live. We're only a few hours from Louisiana, so it's no surprise that there's plenty of Cajun and Creole influence in the culinary scene.
More and more restaurants are popping up that serve gumbo, jambalaya, crawfish, and po' boys.
I decided to share our jambalaya pasta recipe that's a twist on the traditional dish.
It has all the ingredients you'd expect to find in jambalaya, like peppers, onions, chicken, shrimp, and spicy andouille sausage. Instead of serving it with rice, I swapped that out with penne.
It's got a bit of a kick, but that can easily be adjusted by lessening the Creole seasoning. The tomato broth adds the perfect amount of flavor and "sauce."
My family loves this dish, and it's a great option when we need a break from the norm.
How to Make Jambalaya Pasta:
- Heat a large pan over low-medium heat.
- Add the oil, onions, and peppers, and cook until they being to soften.
- Next, add the chicken and cook until the sides are white. The chicken doesn't need to be cooked through.
- Toss in the sausage pieces, and cook for an additional 2 to 3 minutes.
- Sprinkle in the garlic, Creole seasoning, garlic powder, onion powder, and thyme, and cook for an additional 30 seconds to 1 minute.
- Pour in the chicken broth, tomato puree, and tomato paste. Stir to combine.
- Stir in the uncooked pasta noodles, and bring to boil. Reduce to a simmer, and continue to stir frequently. Cook for 15 (there should be some liquid left in the pan).
- Add the raw shrimp, and stir to combine. Continuing cooking for 3 to 5 more minutes until the shrimp is cooked through.
Tips and Variations for Jambalaya Pasta:
- Noodles: I love short noodles, like penne, for this recipe. They are roughly the same size as the other ingredients and hold up to the heartiness of the dish. If you'd prefer to use a different type of noodle, go for it!
- Tomato Puree: My favorite tomato product for this recipe is tomato puree. It's thick with tons of tomato flavor and holds up well to being cooked with broth. If you want less of tomato "sauce," feel free to reduce the amount of puree or replace some of the puree with petite diced tomatoes.
- Protein: Any of the protein components can be omitted or increased. For example, if you don't want the shrimp, leave it out and increase the chicken or sausage. If you don't want the sausage, add more chicken or just leave out the sausage. It's up to you!
- Seasoning: I used Creole Seasoning for this recipe, but it's not available in every supermarket. Cajun seasoning is the next best option. Just be mindful that both of these seasonings are spicy. Different brands have varying levels of heat. I used 1 tablespoon for this recipe, but if you use 1 tablespoon of a different brand or variety, it may be way too spicy. Use sparingly and know the seasoning before you add it. 🙂
Room Temperature: Jambalaya pasta should not be stored at room temperature.
Refrigerator: This pasta should be stored in an airtight container in the refrigerator and discarded after 3 days.
Freezer: We do not recommend freezing this pasta.
Recipe Card with Ingredient Amounts and Instructions
- 2 tablespoons cooking oil, your choice
- 1 cup green bell pepper, diced
- 1 cup white onion, diced
- 1 pound chicken breasts, cut into 1-inch pieces
- 12 ounces andouille sausage, cut into ½-inch thick slices
- 2 garlic cloves, minced
- 1 tablespoon Creole seasoning, adjust to taste
- 2 teaspoon(s) garlic powder
- 2 teaspoon(s) onion powder
- 1 teaspoon(s) thyme, dried, adjust to taste
- 6 cups chicken broth
- 21.5 ounces tomato puree, 2 (10.75 ounce) cans
- 1 tablespoon tomato paste
- 1 pound penne pasta, uncooked
- 12 ounces medium shrimp, peeled, deveined, and tails removed
- Salt and pepper, to taste
- Heat a large pot or Dutch oven over low to medium heat. Add the oil, bell pepper, and onion. Cook for 3 to 4 minutes until the vegetables begin to soften, then add the chicken. Continue to cook until all sides of the chicken are white (it doesn’t need to be cooked through).2 tablespoons cooking oil1 cup green bell pepper1 cup white onion1 pound chicken breasts
- Add the sausage pieces, and cook for an additional 2 to 3 minutes, add the garlic, Creole seasoning, garlic powder, onion powder, and thyme. Continue cooking for an additional 30 seconds to 1 minute.12 ounces andouille sausage2 garlic cloves1 tablespoon Creole seasoning2 teaspoon(s) garlic powder2 teaspoon(s) onion powder1 teaspoon(s) thyme
- Pour in the chicken broth, tomato puree, and tomato paste. Stir to combine.6 cups chicken broth21.5 ounces tomato puree1 tablespoon tomato paste
- Add the penne, stir, and bring to a boil. Stir occasionally. Reduce to a simmer, and continue to stir frequently. Cook for 15 (there should be some liquid left in the pan).1 pound penne pasta
- Add the shrimp, and stir to combine. Continue cooking for 3 to 5 more minutes until the shrimp is cooked through and the noodles are tender. Taste, and season with salt and pepper if desired.12 ounces medium shrimpSalt and pepper
- Serve hot with a side of French bread and a salad.