Mardi Gras Jambalaya Pasta (Printable)
Festive pasta combining chicken, sausage, and shrimp tossed in creamy Cajun sauce with colorful peppers.
# What You Need:
→ Proteins
01 - 7 ounces boneless, skinless chicken breast, cut into bite-sized pieces
02 - 5.3 ounces andouille or smoked sausage, sliced
03 - 5.3 ounces large shrimp, peeled and deveined
→ Pasta
04 - 12.3 ounces penne pasta
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 green bell pepper, sliced
08 - 1 small red onion, sliced
09 - 2 cloves garlic, minced
→ Sauce and Seasonings
10 - 2 tablespoons olive oil
11 - 1 tablespoon Cajun seasoning, plus extra to taste
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon cayenne pepper, optional for extra heat
15 - 7 fluid ounces heavy cream
16 - 3.4 fluid ounces chicken broth
17 - 2.1 ounces grated Parmesan cheese
18 - Salt and black pepper to taste
→ Garnish
19 - 2 tablespoons chopped fresh parsley
20 - Lemon wedges, optional
# Directions:
01 - Cook penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
02 - In a large skillet over medium-high heat, add 1 tablespoon olive oil. Season chicken pieces with salt, pepper, and half the Cajun seasoning. Sauté until golden and cooked through, approximately 5 minutes. Remove and set aside.
03 - Add sausage to the skillet and cook 2 to 3 minutes until browned. Add shrimp, season lightly, and cook 2 minutes per side until pink and opaque. Remove shrimp and sausage, set aside with chicken.
04 - In the same skillet, add remaining olive oil. Sauté onion and bell peppers for 4 to 5 minutes until softened. Add garlic and cook 1 minute more.
05 - Sprinkle remaining Cajun seasoning, smoked paprika, thyme, and cayenne over the vegetables. Stir to combine evenly.
06 - Pour chicken broth into the skillet, scraping any browned bits from the bottom. Add heavy cream and bring to a gentle simmer.
07 - Stir in Parmesan cheese until melted and sauce thickens slightly. Adjust seasoning as desired.
08 - Return chicken, sausage, and shrimp to the skillet, add cooked pasta, and toss everything together. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
09 - Serve immediately, garnished with parsley and lemon wedges if desired.
# Expert Tips:
01 -
- The triple protein combo creates layers of flavor that make every bite slightly different, keeping your taste buds guessing and delighted.
- It looks incredibly impressive with minimal effort, perfect for those nights when friends drop by unexpectedly and you want to seem like a culinary genius.
02 -
- Reserving that pasta water is non-negotiable, I once skipped this step and ended up with a sauce that was too thick and gloppy instead of silky and coating.
- The order of cooking proteins matters tremendously, I discovered chicken needs the longest time, followed by sausage, while shrimp need barely two minutes per side or they become rubbery.
03 -
- Toast your Cajun spices in the hot pan for just 15 seconds before adding liquids to wake up their essential oils and deepen the flavor profile dramatically.
- Always add the Parmesan off the heat, stirring constantly, to prevent it from clumping or becoming stringy in the sauce.