Creole Jambalaya Pasta Recipe

Prep and season proteins

Trim excess fat from chicken thighs and cut into 1-inch pieces. Slice Andouille sausage into 1/4-inch rounds. Pat shrimp dry with paper towels. Season chicken and shrimp lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper (reserve remaining salt and pepper for the sausage/pasta).

Brown chicken and sausage

Heat a large deep skillet or Dutch oven over medium-high heat and add 1 tablespoon olive oil. When shimmering, add chicken in a single layer and brown for 3–4 minutes without moving, then stir and cook another 2 minutes until lightly golden (chicken will finish cooking later). Transfer chicken to a plate. Add the Andouille slices to the same pan and cook 2–3 minutes per side until browned and some rendered fat appears. Transfer sausage to the plate with chicken.

Cook shrimp briefly

Add the shrimp to the skillet, cook 1 minute per side until just opaque, then remove shrimp to the plate with chicken and sausage. Reserve proteins; they will be added back later to finish cooking with the sauce and pasta.

Reduce heat to medium, add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add diced onion, green bell pepper, and sliced celery. Sauté, stirring occasionally, until vegetables are softened and translucent, about 6–8 minutes. Stir in minced garlic and cook 30–45 seconds until fragrant, careful not to burn.

Stir in Creole seasoning, paprika, dried thyme, dried oregano and cayenne pepper to the softened vegetables and toast spices for 30 seconds to bloom their flavor.

Pour in diced tomatoes (with juices), chicken broth and 1 cup water. Add bay leaf and Worcestershire sauce. Scrape any browned bits from the bottom of the pan with a wooden spoon. Bring mixture to a gentle simmer.

Taste the broth and add the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper as needed. Reduce heat to maintain a steady simmer.

Add the dry pasta directly to the simmering sauce, stirring to submerge and separate pieces. Cover the pan partially and cook, stirring every 3–4 minutes to prevent sticking, until the pasta is al dente and most of the liquid is absorbed, about 10–12 minutes (check package for recommended times; adjust as needed). If the sauce reduces too quickly before pasta is cooked, add up to 1/2 cup additional water or broth.

When pasta is nearly done (about 2 minutes remaining), return the reserved chicken and Andouille to the pan, nestling into the pasta so proteins finish cooking in the simmering sauce.

Once pasta is cooked and liquid is mostly absorbed, stir in the cooked shrimp (they only need to warm through), lemon juice, chopped parsley and grated Parmesan if using. Taste and adjust seasoning with additional Creole seasoning or salt/pepper if desired. Remove and discard the bay leaf.

Let the jambalaya pasta rest 2 minutes off the heat to thicken slightly. Serve family-style, garnished with extra parsley and a sprinkle of Parmesan. Provide hot sauce or extra cayenne at the table for those who like more heat.