Jambalaya Pasta Recipe

This Jambalaya Pasta Recipe is inspired by the bold, rustic flavors of a Louisiana kitchen. It is a hearty and spicy “surf and turf” recipe, which calls for smoky andouille sausage, tender chicken, and succulent shrimp tossed in a savory tomato-based sauce. It’s a classic, foolproof recipe, ready in about 35 minutes.

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Jambalaya Pasta Recipe Ingredients

• 0.5 lb linguine
• 0.5 lb andouille sausage, sliced into rounds
• 2 small chicken breasts, diced into bite-sized pieces
• 0.5 lb shrimp, peeled and deveined
• 1 cup diced celery
• 0.5 cup diced onion
• 1 green bell pepper, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 tsp Old Bay seasoning
• 0.25 tsp cayenne pepper (add more for extra heat)
• 14 oz canned crushed tomatoes
• Salt and black pepper, to taste
• Olive oil, for cooking
• Fresh chopped Italian parsley, for garnish

How To Make Jambalaya Pasta

1. Boil the pasta: Bring a large pot of water to a boil. Add a generous amount of salt—it should taste like the sea. Cook the linguine according to the package directions until it is al dente. Drain the pasta and set it aside.
2. Sear the chicken: Season your diced chicken with a pinch of salt and pepper. Heat a splash of olive oil in a large skillet over medium-high heat. Add the chicken and cook until it is golden brown and cooked through. Do not crowd the pan; searing in batches is the secret to getting those perfect golden edges. Remove the chicken and set aside.
3. Cook the shrimp and sausage: In the same pan (adding a little more oil if needed), sear the sliced andouille sausage until it is crispy and the edges are browned. Add the shrimp and cook for 2 to 3 minutes until they curl and turn pink. Remove the sausage and shrimp from the pan and set them aside with the chicken.
4. Sauté the “Holy Trinity”: Add the celery, onion, and green bell pepper to the skillet. This combination is known in Cajun cooking as the “Holy Trinity.” Sauté over medium heat for about 8 minutes until the vegetables are softened. Stir in the minced garlic for the final minute until it smells amazing.
5. Build the savory sauce: Stir the tomato paste, Old Bay seasoning, and cayenne pepper into the vegetable mixture. Let it cook for 1 minute to “toast” the spices. Pour in the crushed tomatoes and stir well. Cover with a lid and let the sauce simmer for 5 minutes to allow the flavors to deepen.
6. Bring it all together: Return the cooked chicken, shrimp, and andouille sausage to the pan. Add the cooked linguine and toss everything gently to ensure the pasta is thoroughly coated in the sauce. Taste the dish and adjust the salt and pepper to your preference.
7. Garnish and serve: Transfer the pasta to large bowls. Sprinkle with fresh chopped Italian parsley for a fancy finish and serve hot.

Recipe Tips

• The “Holy Trinity” Secret: Celery, onion, and bell pepper form the backbone of flavor in Louisiana cooking. Taking the time to sauté them until soft is the most effective way to ensure a deep, professional-quality flavor base.
• Browning is flavor: Getting a good sear on the chicken and sausage creates a “fond” on the bottom of the pan. When you add the crushed tomatoes, those bits dissolve into the sauce, providing an authentic, smoky depth.
• Shrimp management: Shrimp cook very fast. Removing them as soon as they turn pink prevents them from becoming rubbery while the sauce simmers.
• Why Old Bay: While not purely Cajun, Old Bay contains celery salt, paprika, and peppers that perfectly complement the seafood and sausage in this dish.

What To Serve With Jambalaya Pasta?

This 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 spicy cayenne. For a balanced meal, a side of Creamy Coleslaw or a crisp Green Salad adds a lovely cool crunch that pairs perfectly with the rich tomato sauce! A glass of Iced Sweet Tea or a chilled Amber Ale pairs wonderfully with the smoky, savory notes of the andouille sausage.

How To Store Jambalaya Pasta

• Refrigerate: Store leftovers in an airtight container for up to 2 days. Because this dish contains shrimp, it is best enjoyed fresh.
• Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to keep the pasta from drying out. Avoid the microwave if possible, as it can overcook the shrimp.
• Avoid Freezing: We do not recommend freezing this dish. The bell peppers will become soft and the shrimp can lose their tender texture upon thawing.

Jambalaya Pasta Nutrition Facts

• Calories: 580 (per serving)
• Total Fat: 22 g
• Cholesterol: 160 mg
• Sodium: 920 mg
• Total Carbohydrates: 54 g
• Dietary Fiber: 5 g
• Protein: 38 g

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

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