Jambalaya Pasta

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Full of spicy flavor, this jambalaya pasta is a twist on the classic rice dish. Make as-is with shrimp and andouille sausage, or swap in chicken.

When my husband and I were first married and figuring out how to feed ourselves, one of the dishes we returned to again and again was that boxed mix for jambalaya. You know the one, where you just add meat and water and cook.

All these years later jambalaya is still one of his favorite dishes, but instead of grabbing that box mix we turn to my favorite jambalaya pasta.

This recipe has all of the flavors you know from jambalaya, but is made with pasta instead of rice. We eat a lot of rice around here, so it’s nice to change things up a bit!

This dish is saucy, spicy, and ready in just about 40 minutes. Make it to kick off Mardi Gras, or simply whenever the craving hits!

Ingredients for jambalaya pasta

Full list of ingredients including quantities is located in the recipe card.

You’ll need:

• Creole seasoning – Creole seasoning is a mix of many spices, including cayenne pepper, paprika, and herbs like oregano and basil. Tony Cachere’s is the most popular brand of Creole seasoning, and what I use!
• Large shrimp – If you are using frozen shrimp, make sure they are thawed according to the package directions. Look for peeled and deveined shrimp with the tails removed to save time.
• Penne pasta
• Olive oil
• Andouille sausage
• Onion
• Celery
• Bell peppers
• Garlic
• Crushed tomatoes
• Tomato paste
• Chicken stock – You can also use seafood stock if you have it, but this can be hard to find.
• Crushed red pepper flakes
• Heavy cream

How to make this recipe

Place the shrimp in a medium bowl (make sure it is fully thawed if frozen!) and toss with 1 tablespoon of the Creole seasoning, making sure it is coated well.

Fill a large pot with water, throw in a good pinch of salt, and bring to a boil. Cook pasta according to package instructions just to al dente. Once cooked, drain and rinse briefly to prevent the pasta from sticking.

While the pasta is cooking, add olive oil to a large saucepan (or Dutch oven) and heat over medium heat. Add the shrimp and sauté for 1-2 minutes per side, until just cooked. The shrimp should turn opaque and curl into a C shape. Transfer the shrimp to a plate.

To the same pan, add the andouille sausage and brown on both sides for 3-5 minutes.

Add a little more olive oil if needed (the sausage will release some fat), and add the onions, celery, and bell peppers to the sausage. Cook, stirring, until the vegetables are tender and lightly browned, about 5 minutes. Stir in the garlic and cook another minute.

Now, stir in the tomatoes, tomato paste, chicken stock, pepper flakes, and remaining Creole seasoning.

Bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 15 minutes.

Stir in the cream, cooked shrimp, and pasta, cooking another couple of minutes until everything is warmed through. Taste and adjust seasoning with salt and pepper if needed.

Serve as is or garnish with grated parmesan and parsley.

Recipe tips

Chicken breast or thighs can be used in place of the shrimp. Cut it into bite-size pieces and toss with the spice, then cook until browned on all sides, about 7 minutes.

Andouille sausage can be found either as small links or as one larger link, similar to kielbasa. It can vary in spice level quite a bit. If you would rather keep this dish mild, swap in your favorite kielbasa or other smoked sausage.

I use both red and green bell peppers in this dish for color variety, but typically only green bell pepper is used in the “holy trinity” of onion, celery, and bell pepper. Don’t skip any of these ingredients — they’re essential!

Cut all of the vegetables to approximately the same size to help them cook evenly.

If you prefer, you can leave the cream out of this recipe, but it helps make the sauce richer and tempers some of the spice.

Serve with a batch of buttermilk cornbread or shrimp hush puppies for a hearty, Louisiana-inspired dinner.

This easy jambalaya pasta recipe is sure to be one of your favorites, too!

Jambalaya Pasta

This jambalaya pasta has all of the flavors of the classic rice dish in a hearty, spicy meal.

Author : Megan Myers

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings 4 to 6

Calories 736 kcal

Ingredients

  

1/2x1x2x3x

• 2 tablespoons creole seasoning, divided use
• 12 ounces large shrimp, peeled and deveined, tails removed
• 8 ounces penne pasta, (or pasta of choice)
• 1 tablespoon olive oil, plus more as needed
• 9 ounces smoked andouille sausage, sliced on the bias
• 1 medium yellow onion, chopped
• 1 rib celery, chopped
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 28 ounces crushed tomatoes
• 1 tablespoon tomato paste
• 1 cup chicken stock, or seafood stock
• 1/4 teaspoon crushed red pepper, or to taste
• 1/2 cup heavy cream
• Fine sea salt and ground black pepper, to taste
• Grated parmesan cheese, for garnish, optional
• Chopped fresh parsley, for garnish, optional

Instructions

• In a medium-sized bowl, combine the shrimp with 1 tablespoon of creole seasoning and set aside.
• In a large pot of salted boiling water, cook the penne to al dente according to package instructions. Drain and briefly rinse to prevent sticking.
• Add the olive oil to a large saucepan or dutch oven set over medium heat. Add the shrimp and cook for 1 1/2 – 2 minutes per side, or until just cooked through. Transfer to a plate.
• Add the sausage to the pan and brown on both sides, 3-5 minutes. If the bottom of the pan starts getting too brown and looks like it might burn, add a splash of water and use a spatula to scrape up the brown bits, stirring them to coat the sausage.
• Add an additional drizzle of oil if needed, then the onions, celery, and bell peppers. Cook, stirring frequently, until the vegetables are tender and slightly brown, 4-5 minutes. Stir in the garlic and cook for an additional minute.
• Stir in the tomatoes, tomato paste, stock, crushed red pepper, and remaining creole seasoning. Bring to a simmer over medium heat, then reduce to low and cook, stirring occasionally, for 15 minutes.
• Stir in the cream, then add the shrimp and pasta back to the pot and stir until warmed through, about 2 minutes. Season with salt and pepper if desired.
• If using, top with the parmesan and parsley before serving.

Notes

• If using frozen shrimp, make sure to thaw it fully according to package instructions.

Nutrition

Calories: 736 kcalCarbohydrates: 70 gProtein: 38 gFat: 35 gSaturated Fat: 14 gCholesterol: 197 mgSodium: 1406 mgPotassium: 1397 mgFiber: 8 gSugar: 17 gIron: 5 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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