Contents
- 1 A Pot Full of Stories
- 2 Why We Start with the Broth
- 3 The Sizzle in the Pan
- 4 Bringing It All Together
- 5 Your Turn in the Kitchen
- 6 Ingredients:
- 7 Let’s Make Some Jambalaya Pasta
- 8 Three Tasty Twists to Try
- 9 Serving Your Masterpiece
- 10 Keeping Your Jambalaya Pasta Happy
- 11 Simple Fixes for Common Hiccups
- 12 Your Jambalaya Pasta Questions Answered
- 13 Sharing the Table With You
- 14 Cajun Jambalaya Pasta Recipe
A Pot Full of Stories
This pasta reminds me of my first trip to Louisiana. The air smelled like spice and music. I tried a dish just like this one in a little cafe.
I came home and tried to make it myself. My first try was far too spicy. I still laugh at that. Getting the flavors just right takes a little practice.
Why We Start with the Broth
That buttery, garlicky broth is the heart of the meal. It soaks into the pasta. It makes everything rich and happy.
Letting the garlic cook just until fragrant is the secret. You will know it is ready. Doesn’t that smell amazing? This matters because a good base makes a great dish.
The Sizzle in the Pan
I love the sound when the chicken hits the hot oil. That sizzle means dinner is coming. Coating the chicken well makes it so tasty.
Then come the colorful peppers and onions. They add a sweet crunch. Fun fact: The Holy Trinity in Cajun cooking is onion, bell pepper, and celery. We are using two of them here.
Bringing It All Together
When you pour that golden broth over everything, it feels like magic. It bubbles and brings all the flavors together. The shrimp turns pink so quickly.
This matters because sharing a meal is about sharing joy. It is more than just food. It is a feeling on a plate. What is your favorite meal to share with your family?
Your Turn in the Kitchen
Do not worry if it is your first time. Cooking is an adventure. The best part is making it your own.
You can add more or less spice. You could even try sausage instead of shrimp. What is one new recipe you have been wanting to try? Tell me all about it.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | ½ cup (1 stick / 113 g) | For broth |
| Garlic, minced | 2 teaspoons | For broth |
| Cajun seasoning | 1 tablespoon | For broth |
| Worcestershire sauce | 1 teaspoon | For broth |
| Red pepper flakes | 1 teaspoon | For broth |
| Chicken broth | 1 cup | For broth |
| Boneless chicken breasts | 2 | Cut into 1-inch pieces |
| Cajun seasoning | 1 tablespoon | For chicken |
| Kosher Salt | 1 teaspoon | For chicken |
| Ground black pepper | ½ teaspoon | For chicken |
| Olive oil | 2 tablespoons | For jambalaya mixture |
| White onion | 1 | Cut into thin strips |
| Red pepper | 1 | Cut into thin strips |
| Green pepper | 1 | Cut into thin strips |
| Shrimp | 12 ounces | Shells, tails, and veins removed |
| Garlic, minced | 3 teaspoons | For jambalaya mixture |
| Roma tomatoes | 2 | Diced |
| Linguini pasta | 16 ounces | Cooked al dente |
| Parsley | To taste | Chopped, for garnish |
Let’s Make Some Jambalaya Pasta
Hello, my dear! Let’s cook up a pot of joy today. This jambalaya pasta is pure comfort. It reminds me of big family dinners. Everyone would gather in my tiny kitchen. The smell alone would make us all smile.
We’ll build our dish in three simple parts. First, we make a rich, buttery broth. Then, we cook our seasoned chicken. Finally, we bring it all together. It’s like a little dance in the pan. Are you ready? Let’s begin.
Step 1: Make the Broth
Let’s start with our broth. Melt your butter in a saucepan. Be careful, it can bubble up! Add the minced garlic. Doesn’t that smell amazing? Cook it just until it gets fragrant. Then stir in everything else. (A hard-learned tip: don’t walk away from melting butter. It can burn in a blink!)
Step 2: Season the Chicken
Now for the chicken. Cut it into bite-sized pieces. Toss them in a bowl with all those spices. Make sure every piece gets a nice coat. This is how you get flavor in every single bite. I still laugh at how my grandson calls this the “chicken dance.”
Step 3: Cook the Chicken and Veggies
Time for the big skillet! Heat your oil and add the chicken. We just want a nice brown color on the outside. It doesn’t need to be cooked all the way yet. Next, toss in your onions and peppers. They will smell so sweet and wonderful.
Step 4: Add the Shrimp
Push the veggies and chicken to the side. This makes a “well” in the center. Now, add your shrimp in that empty spot. Cook them for just a minute on each side. They turn a pretty pink color. Then add the garlic and tomatoes. Give it all a good stir.
Step 5: Combine and Simmer
Here comes the magic! Pour your warm broth over everything in the skillet. It will sizzle and steam. Gently stir it all together. Let it cook for a few more minutes. This is when all the flavors become friends. Do you prefer shrimp or chicken more? Share below!
Step 6: Serve and Enjoy
The final step is my favorite. Mound your cooked linguine onto plates. Spoon that beautiful jambalaya mixture right over the top. Finish it with a sprinkle of fresh, green parsley. It looks so pretty and tastes even better.
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 8 servings
Category: Dinner
Three Tasty Twists to Try
This recipe is like a good friend. It’s happy to change things up! You can make it your own. Here are a few fun ideas I’ve tried over the years. They always bring a smile.
The Veggie Lover
Skip the chicken and shrimp. Add big slices of spicy andouille sausage instead. Its smoky flavor is just wonderful with the peppers.
The Spicy Dragon
Love a little heat? Add an extra teaspoon of those red pepper flakes. It will warm you right up from the inside out.
The Garden Harvest
Toss in a handful of sweet corn or okra with the peppers. It makes the dish feel like a summer celebration.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, let’s talk about the full meal. A big dish like this deserves good company. I love to serve it with a simple side. It makes the dinner table feel complete.
A crusty piece of garlic bread is perfect for sopping up the sauce. A simple green salad with a light dressing also works beautifully. It adds a fresh, crunchy bite. For a drink, a chilled glass of lemonade is my go-to. For the grown-ups, a cold beer pairs wonderfully with the spices.
Which would you choose tonight?
Keeping Your Jambalaya Pasta Happy
Let’s talk about keeping your delicious pasta for later. First, let it cool completely. Then pop it in a sealed container in the fridge. It will be good for about three days. You can also freeze it for a busy night. I use freezer bags and lay them flat. This saves so much space in my icebox.
I once reheated a big batch too fast. The shrimp got a little tough. Now I reheat it gently on the stove with a splash of broth. This keeps everything moist and tasty. Batch cooking like this is a lifesaver. It means a good meal is always close by.
This matters because it saves you time and money. A ready-made meal stops you from ordering expensive takeout. It feels good to be prepared. Have you ever tried storing it this way? Share below!
Simple Fixes for Common Hiccups
Sometimes cooking does not go as planned. Do not worry. Here are some easy fixes. If your pasta seems dry, add more broth or a little butter. This will make it saucy again. If it is too spicy, a squeeze of lemon juice can calm it down.
I remember when I added the seasoning too fast. My dish was too salty. Now I taste as I go. Fixing small problems builds your cooking confidence. You learn that mistakes are okay. This matters because you become a more relaxed cook.
Getting the flavor just right makes the meal special. It turns simple ingredients into something wonderful. Your family will taste the love. Which of these problems have you run into before?
Your Jambalaya Pasta Questions Answered
Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free pasta. It works perfectly.
Q: Can I make it ahead of time? A: You can prepare the broth and chop the veggies a day early.
Q: What if I do not have shrimp? A: Use sliced sausage instead. It will still be full of flavor.
Q: Can I make a smaller portion? A: Absolutely. Just cut all the ingredients in half. It is easy.
Q: Any optional tips? A: A dash of hot sauce at the end is a fun kick. Which tip will you try first?
Sharing the Table With You
I hope you love making this jambalaya pasta. It is a cozy dish for sharing. Cooking for people is one of my greatest joys. It connects us all. I would be so thrilled to see your creation.
*Fun fact: The word “jambalaya” comes from a mix of cultures in Louisiana. It is a true melting pot dish!* Please show me your beautiful dinner. Have you tried this recipe? Tag us on Pinterest! I cannot wait to see your kitchen magic.
Happy cooking! —Elowen Thorn.
Cajun Jambalaya Pasta Recipe
Description
A flavorful and hearty one-pan meal featuring seasoned chicken, shrimp, and vegetables in a rich Cajun butter broth, all served over tender linguine.
Ingredients
Broth:
Chicken:
Jambalaya Mixture:
Instructions
- In a medium saucepan, melt butter over medium-high heat.
- Add the garlic and cook 1 minute (or until fragrant).
- Add the Cajun seasoning, Worcestershire sauce, red pepper flakes, and chicken broth. Cook until just boiling. Remove from heat but keep warm.
- Cut the boneless, skinless chicken breasts into 1-inch pieces and put in a bowl.
- Sprinkle the pieces with the Cajun seasoning, salt, and pepper, tossing the chicken until each piece is coated with the seasonings.
- In a large skillet, heat oil over medium-high heat.
- Add the chicken and cook until it is browned on all sides (doesn’t need to be cooked through yet).
- Add the onions and red and green peppers. Cook for 2-3 minutes.
- Make a well in the center and add the shrimp and cook for 1 minute on each side.
- Add the garlic and tomatoes, cooking for another minute.
- Pour the broth over the top and gently stir all ingredients together.
- Continue to cook until the vegetables are heated through (about three minutes).
- Mound Linguine noodles onto a plate.
- Spoon the Jambalaya Mixture over the noodles.
- Top with parsley.
Broth:
Chicken:
Jambalaya Mixture:
Assembly:
Notes
- For a spicier dish, increase the amount of red pepper flakes. You can also use andouille sausage for a more traditional jambalaya flavor.