Cajun Jambalaya Pasta
My Cajun Jambalaya Pasta is spicy, savory, and deliciously straightforward. Chicken, shrimp, sausage, and vegetables smothered in flavorful spices make an impressive meal. And you can whip it up in no time to deliver a restaurant-quality meal. Oh yes!
When I tried The Cheesecake Factory’s Cajun Jambalaya Pasta for the first time, I fell in love. However, I knew I could make it even better at home. No problem, because I already know how to make jambalaya. Then I came across the recipe on their website and ran with it.
Of course, I had to Immafy it. It was so gratifying to see my family doing the happy dance! While I still love eating at The Cheesecake Factory, creating this deliciousness at home is a lifesaver (and a budget saver).
You’ll love the bold flavors of this recipe because it has the same classic jambalaya spices. The incredible flavor explosion from Creole spices, garlic, onions, and thyme drenches the delectable sweet peppers, sausage, shrimp, and chicken. Then you replace the rice with fettuccine for a guaranteed crowd-pleaser.
Recipe Ingredients
- Fettucine – This wider noodle is the perfect carrier for the jambalaya sauce. But you can use your preferred past, no prob. 😉
- Meat – Enjoy the meaty goodness with chicken, shrimp, and kielbasa. The flavors meld beautifully in this pasta recipe. But you can use chorizo, Italian sausage, or Andouille for an equally delicious meal.
- Seasoning – Sauteed onion, garlic, thyme, and bell peppers create an exciting base flavor.
- Veggies – The tomatoes and bell peppers add a blast of color and flavor to make it more enticing.
- Spices – Creole spices and paprika deliver authentic Cajun flavor to this pasta dish. Worcestershire sauce and chicken broth provide savory umami.
- Cornstarch – You’ll want to thicken your sauce so it’ll stick to the pasta. Feel free to replace it with arrowroot powder if you have to go grain free.
How to Make Cajun Jambalaya Pasta
Follow along with my detailed instructions to see how to make Cajun Jambalaya pasta in your own kitchen.
Cook the Meat
- Season – Lightly season the chicken and shrimp with Creole spice. (Photos 1-3)
- Cook the Shrimp – Heat oil over medium heat in a heavy-bottomed pan and sauté shrimp for 3-5 minutes and set aside. (Photo 4)
- Brown the Chicken and Sausage – Add the chicken and sausage, sauté until browned on both sides, and remove. Set aside. (Photos 5-6)
Make the Sauce
- Saute – Add onions, tomatoes, garlic, and cornstarch to the pan. Stir for about a minute. Then add thyme, paprika, and Creole spices. Follow with bell peppers, chicken broth, sausage, chicken, and Worcestershire sauce. (Photos
- Simmer – Bring the mixture to a boil, then lower the heat and simmer for 7-10 minutes.
- Cook the Pasta – Boil the fettuccine according to the package instructions.
- Serve – Toss the shrimp into the jambalaya, then adjust for salt and thickness. Serve over pasta or fettuccine.
Recipe Variations
- Creamy and Cheesy – Enjoy creamy goodness with a dash of heavy cream for an extra wow factor. And, of course, the cheese will surely make it better. Grated mozzarella, parmesan, or pepper jack cheese sounds amazing.
- Amp the Heat – Be a spice rebel and ramp up the heat with habanero, serrano, jalapeno, or Scotch bonnet pepper. But don’t sweat it too much because cayenne and pepper flakes are fine, too.
- Meat Swap – Go for a seafood fiesta with crab, squid, mussels, and scallops. A Cajun paella 😉 Yum!
Tips and Tricks
- Devein the shrimp before cooking.
- Slice the meat and veggies into uniform sizes for even cooking.
- Add the cooked shrimp at the end as toppings to the pasta to avoid overcooking them.
- Add the sauce to the pasta right when it’s ready to serve, so the pasta doesn’t get soggy.
Make-Ahead Instructions
If making Creole jambalaya pasta ahead, I suggest waiting to cook the shrimp to avoid overcooking them when you reheat the pasta. Instead, saute the shrimp and toss them in when you’re ready to serve. Cook the sauce and pasta and store them in the fridge in separate airtight containers.
Serving and Storing Instructions
You can’t go wrong with bread and a salad because they’re the ultimate pasta duo. Serve this Cajun-style jambalaya pasta with garlic bread and a tossed salad to complete the restaurant-style experience.
Pasta – Cooked pasta will stay fresh in the fridge for 5 days or 3 months in the freezer. Thaw frozen pasta in the refrigerator overnight. To reheat, place the pasta and sauce in a baking dish, cover it, and bake it for about 15 minutes at 350℉/177℃.
Sauce – Store the sauce in an airtight container or freezer-safe bag for three days in the fridge or in the freezer for six months. Thaw it in the fridge overnight, and reheat it in the oven, stovetop, or microwave.
Leftover jambalaya will keep in the fridge for 3-4 days. You can reheat them in the oven, on the stove, or in the microwave.
FAQs
While jambalaya definitely enjoys African influences, it is a Creole fusion of French, African, and Spanish cuisine created in Southern Louisiana.
Although they are similar, you can tell the difference by the color. Tomatoes give Creole jambalaya a reddish hue. On the other hand, you brown the meat and then add the rest of the ingredients (no tomatoes) to the Cajun jambalaya. My recipe is a fusion of both. 😉
The French jambalaia and the Spanish paella are the sources of this fantastic recipe. Sausage, chicken, and seafood infused with Cajun spices and rice make the classic recipe.
What to Serve With It
Since jambalaya is a one-pot meal, you can serve it with any of several delicious sides.
- Turnip Greens
- Oven-Roasted Corn
- Fried Green Tomatoes
- Cucumber and Onion Salad
- Southern Corn Salad
More Delectable Cajun Recipes to Try
Conclusion
This excellent one-pot meal is soul-satisfying and super easy. Are you looking for more mouthwatering recipes to amaze your family? Sign up for my newsletter to stay up to date 😉
Watch How to Make It
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This blog post was originally published in December 2016 and has been updated with additional tips, new photos, and a video.
Cajun Jambalaya Pasta Recipe
Ingredients
- ½ pound fettuccine
- 1 pound chicken thighs, boneless and skinless (or breast)
- ½ pound medium shrimp, peeled and deveined
- ½ pound kielbasa, sliced 1-inch thick
- 2 tablespoons olive or canola oil
- 1 medium onion, sliced
- 2 teaspoons garlic, minced
- 2-3 medium tomatoes, diced
- 1 tablespoon cornstarch
- ½ teaspoon thyme
- 1 teaspoon smoked paprika
- 1 tablespoon Creole seasoning
- 1 teaspoon Worcestershire sauce
- 1 medium red bell pepper, sliced (or you can use green bell pepper)
- 1½-2 cups chicken broth
- 2 tablespoons parsley, chopped
Instructions
- Cook the fettuccine (or your preferred pasta) according to the package instructions.
- Lightly season the chicken and shrimp with Creole spice. Heat oil over medium heat in a heavy-bottomed pan.
- Sauté shrimp for 3-5 minutes, and set aside.
- Then add chicken and sausage, and sauté until browned on both sides. Remove from the pan and set aside.
- Add onions, tomatoes, garlic, and cornstarch. Stir for about a minute. Then add thyme, paprika, and Creole spice. Follow with bell peppers, chicken broth, sausage, chicken, and Worcestershire sauce.
- Bring it to a boil, lower the heat, and simmer for 7-10 minutes.
- While your jambalaya is simmering, cook your pasta according to the package instructions.
- Toss the shrimp back into the stew and adjust for salt and thickness. Serve over the cooked pasta.
Tips & Notes:
- Devein the shrimp before cooking.
- Slice the meat and veggies into uniform sizes for even cooking.
- Add the cooked shrimp at the end as toppings to the pasta to avoid overcooking them.
- Add the sauce to the pasta right when it’s ready to serve, so the pasta doesn’t get soggy.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Can tomatoes be omitted or can tomatoes be a substitute
Yes, you can either omit the tomatoes or use about a cup of canned diced tomatoes instead. Hope that helps.
I tried this wonderful recipe last night for dinner it was a winner !!! I had to use linguine because that was what I had on hand but will use wider noodles next time.
Thank you so much for trying this and sharing valuable feedback. Sure try as you want to have amazing taste:)
All right! This takes me back to my trip to Louisiana.
Thank you, Glenda. Am glad to help you memorize your amazing time:)
Can you serve this dish with couscous instead of pasta?
You absolutely can. It sounds really good, please let me know what you think.
Absolutely delicious and yummy
Lso much flavour with spices and adding sausage n shrimp
A REALLY MASTER BLEND
Thank you dear lallie, I am glad to hear from you. Stay tuned and enjoy more amazing recipe:)
How many servings is this recipe?
Hi JR! This recipe is for 6 servings, you can tap or hover over the printable recipe card at the bottom to adjust, if you like 🙂 Thank you!
Creole cooking uses tomatoes,cajun cooking does not . Your jambalaya is creole not cajun.
Thank you for sharing, Rodney! I did change the cajun to creole but I got the recipe from Cheesecake Factory’s Cajun Jambalaya, so I stuck with the name. 🙂
This was my favorite meal at the Cheesecake Factory. I made it using your recipe. It was better than the Cheesecake Factory. I used Chicken Thighs and Chicken Andouille Sausage. For the broth, I used Chicken Better than Bouillon and added Knorr Shrimp Boullion to 2 cubes boiling water. t was really good. My SO sriracha for added heat. He cleared his plate. Thanks for the great recipe!
Thanks so much. So happy to hear it worked out .
This recipe was extremely flavorful and delicious. We will definitely make it again.
I live in Louisiana, Cajun Country. My wife was born and bred in Louisiana and I’m from the Caribbean but I’ve lived in Louisiana for fifty-eight years. We call this Pastalaya. I will try your version very soon.
Oo the seasoning is good but I think mine has too much liquid and doesn’t look like the picture. I didn’t measure exactly on some things so I think that’s why. Either way it tastes amazing! I measured all of ththe liquids and it still has alot of liquid, but again, still soooo goood!
Heavy creame
Good afternoon,
You stated that the creole seasoning was home made, do you have a recipe for it? I want to make this later in the week. Thank you
Can you use dice can tomato? If so, about how many? Which do you think is best, chicken broth or stock?
You sure can . 14 ounce can would do just fine . Stock is much better but either works .
Thank you for this. Your chicken legs are what got me here, and I am long overdue telling you that those legs are MY LIFE!!
Oh Boy! Thank you so much!!!!