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.
How to Make Cajun Jambalaya Pasta
Cook the Meat
- Season – Lightly season the chicken and shrimp with Creole spice. (Photos 1-2)
- Cook the Shrimp – Heat oil over medium heat in a heavy-bottomed pan and sauté shrimp for 3-5 minutes, and set aside. (Photo 3)
- Brown the Chicken and Sausage – Add the chicken and sausage, sauté until browned on both sides, and remove. Set aside. (Photos 4-5)
Make the Sauce
- Sauté – 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 6-8)
- 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. (Photo 9)
- Serve – Toss the shrimp into the jambalaya, then adjust for salt and thickness. Serve over pasta or fettuccine. (Photo 10)
Recipe Tips
- A dash of heavy cream for an extra wow factor. And, of course, mozzarella, Parmesan, or pepper jack cheese are amazing grated on top.
- 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.
- Please devein the shrimp before cooking. If you know, you know.
- Slice the chicken, sausage, and veggies into uniform sizes for even cooking.
- Add the cooked shrimp at the end to avoid overcooking them.
- Add the sauce to the pasta right when it’s ready to serve, so your pasta doesn’t get soggy.
Make-Ahead and Storage 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.
- Cooked pasta will stay fresh in the fridge for 5 days or 3 months in the freezer. Thaw frozen pasta in the refrigerator overnight.
- 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.
Leftover jambalaya will keep in the fridge for 3-4 days. Simply reheat it on the stove or in the microwave.
FAQs
While jambalaya definitely enjoys African influences, it’s 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 don’t need a whole lot. However, I do like a side of turnip greens, a loaf of garlic bread, and a pound cake for dessert.
More Delectable Cajun Recipes to Try
By Imma
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 (250g) fettuccine
- 1 pound (450g) chicken thighs, boneless and skinless (or breast)
- ½ pound (250g) medium shrimp, peeled and deveined
- ½ pound (250g) kielbasa, sliced 1-inch thick
- 2 tablespoons (30ml) olive or canola oil
- 1 medium onion, sliced
- 2 teaspoons (10g) minced garlic
- 2-3 medium tomatoes, diced
- 1 tablespoon (8g) cornstarch
- ½ teaspoon (1g) thyme
- 1 teaspoon (3g) smoked paprika
- 1 tablespoon (12g) Creole seasoning
- 1 teaspoon (5ml) Worcestershire sauce
- 1 medium red bell pepper, sliced (or you can use green bell pepper)
- 1½-2 cups (350-470ml) chicken broth
- 2 tablespoons (12g) fresh 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:
- Clean (devein) the shrimp and save the shells for broth.
- Feel free to mix the pasta in and top with the shrimp right before serving. That way, your pasta stays al dente and the shrimp don’t overcook.
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the ingredients used in the recipe.
I cannot wait to try this receipe, although there is a difference between creole and Cajun seasoning, the ingredients are different and Cajun consists of a blend of peppers and herbs and Creole consists of a blend of herbs. Cajun seasoning may be less flavorful but offers the heat content.
Awesome! Thanks for your input!!!
Can you substitute the fettuccine with penne pasta?
You sure can. It works just fine.
It was Really good!!!
Hi Having company over this weekend and want to know if I can change the chicken broth for seafood stock. Do you think this would add more flavor?
I don’t think it would make that much of a difference – they would both do just fine.
Have eaten Jambalaya before but it’s been a long while. Though enjoy Cheesecake Factory have never had the Jambalaya there. Recipe looks great and can’t think of too many ways to honestly change it Spice wise while maintaining the southern taste. Will have to try it soon as often have all those ingredients on hand. However a Curry version of this dish would work quite well also.
Oh Boy! A curry version would take it over the top! Hoping you post on the blog.
Thank you so much for sharing. This is delicious! I’ve made this like 5 times now. I follow as is EXCEPT I eat this with rice instead of pasta :). Love it!!
Awesome!!! Glad you liked it.
Is creole spice Cajon spice ? Like is it the same thing or are they two things lol
Yes, it is the same thing.
I make this exact recipe minus the corn starch (good idea). I’m glad I’m not the only one who sneaks Worcestershire sauce into pasta. The other day I made pasta sauce with fish sauce instead, it was actually AWESOME!
Great photography/site 🙂 🙂
Thanks Adam! I can’t wait to add a few dashes of fish sauce in my pasta. Thanks for sharing!
What if I don’t have chicken broth?
just use water and adjust seasonings.
I have always loved the Jambalaya at Cheesecake Factory, so when I saw this recipe I couldn’t wait to try it.
I think mine came out better than the one at cheesecake.
I love spicy food so this really hit the spot.
Thank you so very much
Of course, homemade tastes way better than restaurant food . Glad you enjoyed it. Thanks for the feedback!
Third time making this and yes it is the best! My only concern is how liquidity it is so next time I may just lower how much broth I put in it. Also, how can I make it less spicy. I love spicy but others I make it for don’t. The only seasoning I use it the Cajun one (Tony Creole).
Thanks again!
David , glad it is a favorite in your household and thanks for letting me know .I usually use 2 cups of broth, I like my pasta when it is drenched in sauce. I would say reduce the creole spice to about 1 teaspoon or less. Cajun spice contains cayenne pepper and that is what brings on the heat. Let me know how it works for you.
Do you have a recipe for your creole seasoning?
Hi, Valerie. You can check my homemade creole seasoning here (with video) >>> https://www.africanbites.com/creole-seasoning/ Happy cooking!
Can i double everything in the recipe for a bigger serving size?
You sure can . Make sure you use a large sauce pan.
is there anyway to sub the chicken stock
yes, use water instead or any other broth.
You can sub with 2 tablespoon All purpose flour but you have to cook about 2 minutes more to get rid of the flour taste.
What is the alternative for corn starch?
It is basically. Used as a thickening agent
Recipe updated. Thanks .
How much bell peppers and garlic? They are not listed in the ingredients. Thanks!
Just cook this now. Taste so good. Will make this again and again. Thanks
I know what you mean kelsey.
I’m not crazy about kielbasa. Could I use Italian sausage instead?
Yes, you can .
You sure can use any smoked sausage. Thanks
Looks yummy. Can I use any other sausage because I am not sure they sell Kielbasa sausage where I live. Or is there any particular supermarket i can look for it?