New Orleans Jambalaya Pasta Recipe
Fresh Gulf Shrimp, Crawfish, Chicken and Andouille Sausage in a Spicy Creole Sauce and Tossed with Fresh Pasta.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
Prepare the Ingredients
Gather and prepare all the ingredients. Dice the chicken, chop the vegetables, and measure out the spices.
Cook the Pasta
In a large pot of boiling salted water, cook the fresh pasta according to package instructions until al dente. Drain and set aside.
Sauté the Vegetables
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion, bell pepper, and celery. Sauté until the vegetables are soft, about 5 minutes.
Add Garlic and Chicken
Stir in the minced garlic and diced chicken. Cook until the chicken is browned and cooked through, about 7-10 minutes.
Add Sausage and Crawfish
Add the sliced Andouille sausage and crawfish tails to the skillet. Cook for an additional 3-5 minutes.
Combine with Sauce
Stir in the diced tomatoes, chicken broth, and Cajun seasoning. Bring to a simmer and let cook for about 10 minutes.
Add Shrimp and Pasta
Add the shrimp to the skillet and cook until they turn pink, about 3-5 minutes. Toss in the cooked pasta and mix well to combine.
Season and Serve
Taste and adjust seasoning with salt, black pepper, and red pepper flakes as needed. Garnish with fresh parsley before serving.
