Creamy Jambalaya Pasta Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 1 tbs salt. Add 12 oz penne and cook until just al dente (about 9-11 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Cook andouille

Heat 1 tbs olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add sliced andouille sausage in a single layer and sear until browned on both sides, about 3-4 minutes. Transfer to a plate and set aside.

Sear prawns

Pat prawns dry and season lightly with 1/4 tsp salt and 1/4 tsp black pepper. Add 1 tbs olive oil to skillet (if needed) and sear prawns 1-2 minutes per side until opaque and just cooked through. Remove prawns and keep warm with the sausage.

Warm grilled chicken

If grilled chicken is pre-cooked, slice thinly. Reheat chicken slices in the skillet for 1-2 minutes to pick up fond. Remove and keep with other proteins.

Reduce heat to medium. Add 2 tbs unsalted butter to the skillet. When melted, add diced onion, green bell pepper and diced celery. Sauté until softened and translucent, about 5-7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Sprinkle 1 tsp all-purpose flour over the softened vegetables and stir to combine; cook 1 minute to remove raw flour taste. Add 1 tbs tomato paste and stir to coat the vegetables.

Stir in 2 tsp cajun seasoning, 1 tsp smoked paprika, 1 tsp dried thyme and 1 tsp crushed red pepper flakes. Cook for 30 seconds to bloom the spices.

Pour in 1 cup chicken stock while scraping any browned bits from the bottom of the pan. Bring to a gentle simmer and reduce by 2-3 minutes until slightly thickened.

Lower heat to low and stir in 1 cup heavy cream. Simmer gently for 2-3 minutes until the sauce is creamy and slightly reduced. Taste and add 1 tsp salt, 1 tsp black pepper and 1 tsp fresh lemon juice to brighten the sauce. If sauce is too thick, stir in reserved pasta cooking water 2-4 tbs at a time until desired consistency is reached (use up to 1/2 cup).

Add drained penne to the skillet with the cream sauce and toss to coat. If needed, add reserved pasta water to loosen the sauce so it clings to the pasta.

Return seared andouille, prawns, and sliced grilled chicken to the pan. Gently fold to distribute proteins without overcooking the prawns. Warm everything together 1-2 minutes.

Stir in 1 cup grated Parmesan cheese until melted and incorporated. Adjust seasoning with additional salt and pepper to taste. Remove from heat.

Finish with 2 tbs chopped parsley and a light drizzle (1 tsp) of olive oil. Garnish with sliced green parts of scallions.

Divide the creamy jambalaya pasta among 4 warm plates or bowls. Top with extra parsley and a sprinkle of Parmesan if desired. Serve immediately.