Creamy Jambalaya Pasta
This Creamy Jambalaya Pasta combines shrimp, chicken, sausage, fettuccine, Cajun seasoning, and a rich Parmesan cream sauce into a hearty Louisiana-inspired pasta dish packed with bold flavor.
Ingredients
- 1 pound shrimp peeled and deveined
- 1 pound chicken thighs diced
- 2 tablespoons olive oil
- 4 tablespoons butter divided
- 1 to 2 tablespoons Cajun seasoning
- 8 ounces smoked sausage sliced
- 1 large onion diced
- 1 cup celery diced
- 1 green bell pepper diced
- ½ red bell pepper diced
- 5 garlic cloves minced
- 1 teaspoon black pepper
- 2 cups heavy cream
- 8 ounces Parmesan cheese freshly grated
- ¼ teaspoon smoked paprika
- 1 pound fettuccine pasta
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to package instructions until al dente.
- Reserve ½ cup pasta water before draining.
- Heat 1 tablespoon olive oil and 2 tablespoons butter in a large skillet over medium-high heat.
- Pat the shrimp dry and season with Cajun seasoning.
- Cook for 1 to 2 minutes per side until pink and lightly browned. Remove and set aside.
- Add diced chicken thighs to the same skillet. Cook for 5 to 7 minutes until fully cooked through. Remove and set aside.
- Add the remaining olive oil and sliced sausage. Cook for 3 to 4 minutes until browned around the edges. Remove and set aside.
- Add the remaining butter to the skillet. Add onion, celery, green pepper, and red pepper.
- Cook for 4 to 5 minutes until softened and slightly caramelized.
- Stir in minced garlic and cook for 30 seconds.
- Pour in the heavy cream. Add Cajun seasoning, black pepper, and smoked paprika.
- Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened.
- Remove the skillet from the heat. Slowly stir in grated Parmesan cheese until completely melted and smooth.
- Add the cooked pasta and toss to coat.
- Return the shrimp, chicken, and sausage to the skillet. Add half of the reserved pasta water and gently toss.
- Add more pasta water if needed to loosen the sauce.
- Stir in fresh parsley.Serve immediately while hot and garnish with additional Parmesan and parsley if desired.
Video
Recipe Tips
Don't overcook the shrimp. Sear them just until pink and remove them from the skillet. Adding them back at the end keeps them juicy and tender instead of rubbery.
