Jambalaya pasta is an easy and tasty meal that mixes the flavors of traditional jambalaya with pasta. It has chicken, sausage, and shrimp cooked in a spicy tomato sauce with Creole seasoning. This one-pot dish is filling and full of flavor, perfect for any day of the week.
Why We Love This Jambalaya Pasta Recipe
You’ll appreciate how jambalaya pasta brings together the best of two worlds—Southern Creole flavors and Italian pasta comfort. It’s a family-friendly recipe that’s perfect for busy weeknights because it cooks in one pot, saving you time on cleanup. Plus, the layers of seasoning create a deep, satisfying taste that feels indulgent without being overly complicated. This dish also offers a great balance of protein from chicken, sausage, and shrimp, making it nutritious and delicious.
Ingredients for Jambalaya Pasta
- 2 tablespoons cooking oil (your choice)
- 1 cup green bell pepper, diced
- 1 cup white onion, diced
- 1 pound chicken breasts, cut into 1-inch pieces
- 12 ounces andouille sausage, sliced into ½-inch thick pieces
- 2 garlic cloves, minced
- 1 tablespoon Creole seasoning (adjust to your taste)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme (adjust to your taste)
- 6 cups low-sodium chicken broth
- 21.5 ounces tomato puree (two 10.75-ounce cans)
- 1 tablespoon tomato paste
- 1 pound penne pasta, uncooked
- 12 ounces medium shrimp, peeled, deveined, and tails removed
- Salt and pepper, to taste
How to Make Jambalaya Pasta
Start by heating a large pot or Dutch oven over medium-low heat. Add the cooking oil, diced green bell pepper, and onion. Cook these vegetables for about 3 to 4 minutes until they soften and release their aroma.
Next, add the chicken pieces. Stir frequently and cook until all sides turn white. The chicken does not need to be fully cooked at this point, as it will simmer later.
Add the sausage slices to the pot. Let them cook for another 2 to 3 minutes to release their smoky flavor into the dish. Then, stir in the minced garlic along with Creole seasoning, garlic powder, onion powder, and dried thyme. Cook the mixture for about 30 seconds to a minute to toast the spices lightly.
Pour in the chicken broth, tomato puree, and tomato paste. Mix well to combine all the ingredients, creating a rich and savory broth.
Add the uncooked penne pasta to the pot and stir to submerge it in the liquid. Bring the mixture to a boil, then reduce the heat to a simmer. Stir occasionally to prevent the pasta from sticking to the bottom. Let it cook for about 15 minutes; there should still be some liquid left to keep the dish moist.
Finally, add the shrimp to the pot. Stir gently and continue cooking for another 3 to 5 minutes until the shrimp turn pink and the pasta is tender. Taste the dish and season with salt and pepper as needed.
How to Serve Jambalaya Pasta
Serve your jambalaya pasta hot, straight from the pot for a cozy, rustic meal. It pairs wonderfully with simple sides like a crisp green salad to balance the boldness of the dish. You can also add some warm French bread or garlic bread to soak up the flavorful tomato broth. For a festive touch, sprinkle chopped fresh parsley or green onions on top before serving. This dish works well for family dinners, casual gatherings, or meal prep for the week ahead.
Expert Tips for Making the Best Jambalaya Pasta
- Use good quality andouille sausage to get that signature smoky and spicy flavor.
- Don’t skip the Creole seasoning—it’s key to bringing authentic taste to your jambalaya pasta.
- When adding the shrimp, make sure the pasta isn’t overcooked. Shrimp cooks quickly and should remain tender and juicy.
- Stir often while simmering the pasta to avoid sticking and ensure even cooking.
- If you prefer a thicker sauce, let the pasta simmer a little longer uncovered to reduce the liquid.
- Adjust the spices according to your heat tolerance. You can add more Creole seasoning or a pinch of cayenne if you want it spicier.
- Fresh vegetables like bell peppers and onions add sweetness and crunch, balancing the rich meat flavors.
How to Store Jambalaya Pasta
Once cooked, allow the jambalaya pasta to cool completely before storing. Place it in an airtight container and refrigerate for up to 3 days. When reheating, warm it gently on the stove or microwave with a splash of broth or water to keep it moist. This dish also freezes well. To freeze, store it in a freezer-safe container or bag and use within 2 months for best flavor. Thaw overnight in the fridge before reheating.
Variations of Jambalaya Pasta
Feel free to customize this jambalaya pasta to suit your taste or dietary preferences. You can swap the chicken breasts for thighs or turkey for a different protein profile. If you want a vegetarian twist, substitute the sausage and chicken with hearty vegetables like mushrooms and zucchini, and use vegetable broth instead of chicken broth. Adding a dash of smoked paprika or chili flakes can boost the smokiness and heat. For a creamier version, stir in some cream or a splash of coconut milk toward the end of cooking. Experimenting with different pasta shapes such as rigatoni or fusilli can also add texture variation.
Frequently Asked Questions About Jambalaya Pasta
What type of sausage should I use for jambalaya pasta?
The traditional choice is andouille sausage for its smoky and spicy notes, but you can substitute with smoked sausage or kielbasa if needed.
Can I make jambalaya pasta ahead of time?
Yes, it stores well in the fridge for a few days and reheats nicely. Just add a little liquid when warming to keep it moist.
Is jambalaya pasta spicy?
The heat depends on how much Creole seasoning you add. Adjust it to your preference or omit some for a milder flavor.
Can I use different pasta shapes?
Absolutely! Penne works well because it holds sauce nicely, but rigatoni, fusilli, or even elbow macaroni are good alternatives.
How do I keep the pasta from getting mushy?
Cook the pasta just until al dente while simmering. Stir frequently and avoid overcooking to maintain the perfect texture.
Jambalaya Pasta
Ingredients
- 2 tablespoons cooking oil (your choice)
- 1 cup green bell pepper (diced)
- 1 cup white onion (diced)
- 1 pound chicken breasts (cut into 1-inch pieces)
- 12 ounces andouille sausage (sliced into ½-inch thick pieces)
- 2 cloves garlic (minced)
- 1 tablespoon Creole seasoning (adjust to taste)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon dried thyme (adjust to taste)
- 6 cups low-sodium chicken broth
- 21.5 ounces tomato puree (two 10.75-ounce cans)
- 1 tablespoon tomato paste
- 1 pound penne pasta (uncooked)
- 12 ounces medium shrimp (peeled, deveined, and tails removed)
- Salt and pepper (to taste)
Instructions
- Heat a large pot or Dutch oven over medium-low heat. Add cooking oil, bell pepper, and onion. Cook for 3-4 minutes until softened.
- Add chicken pieces and cook until all sides are white. Chicken does not need to be fully cooked at this point.
- Add sausage slices and cook for another 2-3 minutes to release their flavor. Stir in garlic, Creole seasoning, garlic powder, onion powder, and thyme, cooking for 30 seconds.
- Pour in chicken broth, tomato puree, and tomato paste. Mix well to combine.
- Add uncooked penne pasta, stir to submerge, and bring to a boil. Reduce heat to simmer, stirring occasionally for about 15 minutes.
- Add shrimp and cook for another 3-5 minutes until shrimp are pink and pasta is tender. Season with salt and pepper to taste.
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