Cajun Jambalaya Pasta Recipe

This Cajun Jambalaya Pasta Recipe is inspired by the bold, soul-warming flavors of the French Quarter in New Orleans. It is a spicy and savory “surf and turf” recipe, which calls for zesty Cajun-seasoned chicken, succulent shrimp, and a vibrant trio of bell peppers. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Cajun Jambalaya Pasta Recipe Ingredients

• 1 lb boneless skinless chicken tenders, cut into bite-sized cubes
• 2.5 tbsp Cajun spice blend, divided (choose your preferred heat level)
• 1.5 cups bell peppers (red, yellow, and orange), thinly sliced
• 0.5 cup red onion, sliced
• 1 tbsp garlic, minced
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 0.25 cup extra virgin olive oil
• 0.5 lb large raw shrimp, peeled and deveined
• 0.75 cup chicken stock
• 3 Roma tomatoes, diced
• 8 oz linguine (or fettuccine)
• Fresh chopped parsley, for garnish
• Extra Cajun seasoning, for garnish

How To Make Cajun Jambalaya Pasta

1. Boil the pasta: Bring a large pot of water to a boil. Add a generous pinch of salt if you prefer. Cook the linguine according to the package directions until it is al dente. Drain the pasta and set it aside while you prepare the sauce.
2. Season the chicken and aromatics: In a medium bowl, toss the cubed chicken with 2 tablespoons of the Cajun seasoning, half of the sliced bell peppers, all of the red onion, minced garlic, kosher salt, and black pepper. Stir until the meat and vegetables are thoroughly coated in the spices.
3. Sauté the mixture: Heat the olive oil in a large skillet over medium-high heat. Add the chicken and vegetable mixture to the pan. Sauté, stirring frequently, until the chicken is golden on the outside and no longer pink in the center.
4. Add the seasoned shrimp: In the same bowl used for the chicken (no need to wash it), toss the raw shrimp with the remaining 0.5 tablespoon of Cajun seasoning. Add the shrimp to the skillet. Cook for 3 to 4 minutes, just until the shrimp turn pink and opaque.
5. Simmer and deglaze: Pour the chicken stock into the skillet and add the remaining bell peppers and the diced Roma tomatoes. Use a wooden spoon to scrape any browned bits from the bottom of the pan. Bring the liquid to a bubble, then reduce the heat to medium-low. Let it simmer for 5 to 7 minutes until the sauce has thickened slightly and the vegetables are soft and “cozy.”
6. Plate and garnish: Place a nest of linguine on each plate and ladle a generous amount of the jambalaya mixture over the top. Garnish with fresh chopped parsley and an extra sprinkle of Cajun seasoning if you crave a bit more heat. Serve immediately.

Recipe Tips

• The Cajun Seasoning Secret: Not all Cajun blends are created equal. Some are very salt-heavy, while others focus on heat. Taste your spice blend before adding the extra kosher salt to ensure the dish isn’t over-seasoned.
• Don’t overcook the shrimp: Shrimp cook very quickly. As soon as they form a “C” shape and turn opaque, they are done. Overcooking will make them rubbery and tough.
• Aromatics first: Sautéing the garlic and onions with the chicken is the best way to ensure the oil is infused with flavor before the liquid is added.
• Pasta choice: Linguine is the professional choice here because its flat, narrow shape provides enough surface area to catch the light Cajun broth without being as heavy as fettuccine.

What To Serve With Cajun Jambalaya Pasta?

This Cajun Jambalaya Pasta Recipe is a bold, spicy main dish that needs a simple or cooling pairing! A slice of Warm Garlic Bread or a piece of Honey Cornbread is the quintessential choice for balancing the heat. For a balanced meal, a side of Creamy Coleslaw or a crisp Green Salad with a ranch dressing adds a lovely cool contrast that pairs perfectly with the spicy peppers! A glass of Iced Sweet Tea or a chilled Lager pairs wonderfully with the smoky, zesty notes of the Cajun spices.

How To Store Cajun Jambalaya Pasta

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Because this dish contains seafood, it is best eaten sooner rather than later.
• Reheating: Reheat gently on the stovetop over low heat. Add a splash of chicken stock or water to the pan to loosen the sauce and prevent the chicken from drying out. Avoid the microwave if possible, as it can make the shrimp rubbery.
• Avoid Freezing: We do not recommend freezing this dish. The texture of the bell peppers and shrimp will change significantly upon thawing, becoming soft and unappealing.

Cajun Jambalaya Pasta Nutrition Facts

• Calories: 520 (per serving)
• Total Fat: 18 g
• Cholesterol: 165 mg
• Sodium: 980 mg
• Total Carbohydrates: 46 g
• Dietary Fiber: 4 g
• Protein: 42 g

Nutrition information is estimated and may vary based on ingredients and brands used.

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