Mardi Gras Jambalaya Pasta

The first time I made jambalaya pasta was actually a happy accident. I was already cooking pasta when I realized I had more jambalaya ingredients than rice in the pantry. That Wednesday night dinner turned into something my roommates still talk about.

Last Fat Tuesday, I made this for friends who had never tried Cajun food before. Watching their eyes light up at that first creamy, spicy bite was the highlight of the night. The leftovers disappeared even faster the next day.

Ingredients

• Andouille sausage: This smoked pork sausage is the backbone of authentic Cajun flavor and worth seeking out at specialty stores
• Chicken breast: Cut into uniform pieces so everything cooks evenly and stays tender
• Large shrimp: Buy them already peeled and deveined to save precious prep time
• Onion, bell peppers, and celery: This holy trinity of vegetables forms the aromatic foundation of the dish
• Penne or rigatoni pasta: These shapes hold onto the creamy sauce beautifully in every forkful
• Heavy cream: Creates that luxurious velvety texture that balances the bold spices
• Freshly grated Parmesan: Adds a salty, nutty depth that ties everything together
• Smoked paprika: Essential for that deep, smoky undertone characteristic of Cajun cooking
• Cayenne pepper: Adjust this to your heat tolerance and remember it builds as it cooks
• Fresh parsley and green onions: These bright garnishes add color and a fresh finish

Instructions

Get your pasta going first:

Cook the pasta until just al dente, then drain it while reserving that starchy cooking water. This liquid gold helps emulsify the sauce later.

Sear the sausage slices:

Crank up the heat under your skillet and let those andouille slices develop a nice caramelized crust. The browned bits left behind will flavor everything else.

Cook the chicken through:

Season the chicken pieces generously and let them sizzle until they are no longer pink in the center. Remove them so they do not overcook later.

Build the vegetable base:

Let the onions, peppers, and celery soften until they are fragrant and translucent. Add the garlic at the very end so it does not turn bitter.

Combine everything with the spices:

Add back all the meats along with the shrimp and spices. Stir constantly until the shrimp turn pink and opaque, about three minutes.

Create the creamy sauce:

Pour in the broth and let it bubble, then stir in the heavy cream. Watch it thicken slightly as it simmers.

Bring it all together:

Toss in the cooked pasta and Parmesan, adding splashes of pasta water until you reach a silky, coating consistency. Everything should be glossy and interconnected.

Finish with freshness:

Scatter the parsley and green onions over the top right before serving. The green pop against the creamy red sauce makes it irresistible.

Pin It

This dish has become my go-to for feeding a crowd on game day. Something about watching people go back for third servings makes all the chopping and stirring worth it.

Make Ahead Strategy

You can chop all the vegetables and slice the meats up to a day in advance. Store everything in separate containers in the refrigerator to maintain freshness. The actual cooking comes together in under thirty minutes when you are ready.

Heat Control

Cayenne pepper builds as it cooks, so start with less than you think you need. Let the dish sit for five minutes before tasting to judge the true spice level accurately.

Serving Suggestions

A crisp white wine like Sauvignon Blanc cuts through the rich cream perfectly. Crusty French bread on the side helps scoop up every last drop of sauce.

• Serve the extra Parmesan at the table so guests can adjust to their taste
• Keep hot sauce handy for those who want an extra kick
• This dish actually tastes even better the next day as the flavors meld

Pin It

Whether it is Mardi Gras or just a Tuesday craving something bold, this pasta delivers comfort with a kick. Laissez les bons temps rouler.

Recipe FAQs

→ What type of sausage is best for this dish?

Andouille sausage is preferred for its smoky and spicy profile, but smoked turkey sausage can be used for a milder flavor.

→ Can I substitute the heavy cream?

Yes, half-and-half works well for a lighter sauce without sacrificing creaminess.

→ How do I adjust the spiciness?

Modify the amount of cayenne pepper to increase or reduce heat according to your preference.

→ What pasta types work best?

Penne or rigatoni are ideal as their shape holds the creamy sauce well, but other tubular pasta can be used.

→ Can this be made gluten-free?

Yes, substituting regular pasta with gluten-free versions keeps the dish suitable for gluten-sensitive diets.

→ How should leftovers be stored?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to preserve texture.