Jambalaya Pasta Recipe

Season proteins

Pat shrimp and chicken dry with paper towels. Season shrimp and chicken lightly with 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1 teaspoon Cajun seasoning (from pantry).

Brown chicken

Heat 1 tablespoon olive oil in a large heavy skillet or Dutch oven over medium-high heat. Add chicken pieces in a single layer and cook 3–4 minutes without moving until golden, stir and cook another 2 minutes until mostly cooked through. Transfer to a bowl and set aside.

Cook sausage

In the same pan add sliced andouille. Cook 3–4 minutes, stirring, until browned and some fat renders. Transfer sausage to the bowl with chicken, leaving drippings in pan.

Sear shrimp

Add 1/2 tablespoon butter and a light swipe of oil if pan is dry. Add shrimp in a single layer and sear 1 minute per side until pink and just cooked through. Remove shrimp to the bowl with chicken and sausage. (Shrimp will finish warming through later.)

Sweat vegetables

Reduce heat to medium. Add remaining 1 tablespoon olive oil to the pan if needed. Add diced onion, bell pepper, and celery (the 'holy trinity') and a pinch of salt. Cook 6–8 minutes, stirring occasionally, until softened and translucent.

Add garlic and tomato paste

Add minced garlic and tomato paste to the softened vegetables. Cook 1–2 minutes, stirring, until garlic is fragrant and tomato paste darkens slightly.

Add tomatoes and spices

Stir in diced tomatoes, smoked paprika, remaining 1 teaspoon Cajun seasoning, dried thyme, crushed red pepper flakes, bay leaf, and the white wine (if using). Cook 2–3 minutes to deglaze and reduce slightly.

Add broth and simmer

Pour in 2 cups chicken broth, stir to combine and scrape up brown bits from the bottom of the pan. Bring to a simmer and adjust heat to maintain a gentle simmer for 6–8 minutes to let flavors meld and sauce reduce slightly.

Cook pasta

While sauce simmers, bring a separate pot of salted water to a rolling boil and cook the pasta according to package instructions until just shy of al dente (about 1–2 minutes less than recommended). Reserve 1 cup pasta cooking water and drain pasta.

Combine pasta and sauce

Remove bay leaf from the sauce. Add the cooked pasta directly to the sauce along with the browned chicken and sausage. Toss to combine, adding reserved pasta water a little at a time (up to 1/2 cup) to reach a saucy consistency.

Finish with shrimp and cheese

Return shrimp to the pan and stir just until heated through (about 1 minute). Stir in 3/4 cup grated Parmesan and 1 tablespoon chopped parsley. Taste and adjust seasoning with remaining salt, pepper, and lemon juice if using.

Plate

Divide jambalaya pasta among 4 bowls. Sprinkle with remaining Parmesan and sliced scallions. Garnish with additional parsley and serve hot.