Name: Storyville Chicagos Jambalaya Pasta Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cajun
Ingredients: 12 oz andouille sausage (or smoked sausage), sliced 1/4-inch; 8 oz boneless chicken thighs or breast, cut into 1-inch pieces; 8 oz cremini or white mushrooms, sliced; 1 cup red bell pepper, seeded and diced; 1 cup green bell pepper, seeded and diced; 1 cup yellow onion, diced; 4 cups fresh spinach, washed and stems removed; 3 cloves garlic, minced; 12 oz penne or rigatoni pasta (or short pasta of choice); 2 cups low-sodium chicken broth; 1 can diced tomatoes (canned, 14 oz can); 1 cup heavy cream or half-and-half; 2 tbsp olive oil; 1 tbsp unsalted butter; 1 tbsp tomato paste; 2 tsp Cajun seasoning (store-bought or homemade); 1 tsp smoked paprika; 1 tsp dried oregano; 1 tsp red pepper flakes (optional, for heat); 1 tsp salt; 1 tsp black pepper, freshly ground; 2 tbsp fresh parsley, chopped (for garnish); 1 cup grated Parmesan cheese (optional, for serving); 1 tsp fresh lemon juice (optional, brightening)

Method

Prep & Pasta

Prep ingredients

Bring a large pot of salted water to a boil for the pasta. While waiting, slice the andouille sausage, cut the chicken into 1-inch pieces, dice the onions and peppers, slice mushrooms, mince the garlic, and wash the spinach.

Cook pasta

Cook 12 oz pasta in the boiling water until al dente (about 1–2 minutes less than package directions). Reserve 1/2 cup of the pasta cooking water, then drain pasta and set aside.

Cook Proteins & Vegetables

Brown sausage

In a large deep skillet or Dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add the sliced andouille and sear until browned on both sides, about 3–4 minutes. Remove sausage to a plate and set aside.

Sear chicken

Add the remaining 1 tablespoon olive oil to the same pan. Season chicken pieces lightly with 1/4 tsp salt and 1/4 tsp black pepper. Add chicken and cook, stirring occasionally, until golden and cooked through, about 4–6 minutes. Remove chicken to the plate with sausage.

Sauté vegetables

Reduce heat to medium. Add 1 tablespoon butter to the pan. Add diced onion, red and green bell peppers, and sliced mushrooms. Cook, stirring occasionally, until softened and lightly caramelized, about 6–8 minutes. Add minced garlic and cook 30–60 seconds until fragrant.

Make Sauce & Combine

Build sauce

Stir in 1 tablespoon tomato paste to the vegetables and cook 1 minute. Add 1 can (14 oz) diced tomatoes with their juices and 2 cups chicken broth; scrape up any browned bits from the pan. Add 2 teaspoons Cajun seasoning, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, 1 teaspoon red pepper flakes (if using), remaining 3/4 tsp salt, and remaining 3/4 tsp black pepper. Bring to a simmer.

Simmer

Let the sauce simmer gently for 5–8 minutes to reduce slightly and concentrate flavors.

Finish with cream

Reduce heat to low and stir in 1 cup heavy cream (or half-and-half). Taste and adjust seasoning: add more Cajun seasoning or salt if desired. If sauce is too thick, stir in up to 1/4–1/2 cup reserved pasta cooking water to reach desired consistency.

Return proteins and add spinach

Return the browned sausage and cooked chicken to the pan, stirring to combine and heat through, 2–3 minutes. Add the 4 cups fresh spinach in batches, stirring until wilted.

Combine with pasta

Add the drained pasta to the sauce and toss to coat. If needed, add a splash of reserved pasta water to help the sauce cling to the pasta. Stir in 2 tablespoons chopped fresh parsley and 1 teaspoon fresh lemon juice (if using) for brightness.

Serve & Garnish

Taste and correct seasoning. Serve hot, topped with grated Parmesan cheese and extra chopped parsley. Offer additional Cajun seasoning or red pepper flakes at the table for more heat.