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.
