Jambalaya Pasta Cajun Bowl

Listen, I’m about to blow your mind with what happens when Louisiana meets Italian night. Jambalaya Pasta Cajun Bowl is basically jambalaya that said “screw rice, I’m going rogue” and jumped into a pasta bowl. We’re talking spicy Cajun sausage, juicy shrimp, the holy trinity of vegetables (onion, celery, bell pepper — it’s a Louisiana thing), all swimming in a smoky, creamy Cajun sauce that’ll make you want to slap your mama. Except don’t do that. Just make this instead. It’s got all that bold New Orleans flavor but with pasta to soak up every drop of that incredible sauce. I made this for my boyfriend who’s from Louisiana and he got suspiciously quiet while eating. Turns out he was too busy shoveling it in his face to talk. That’s when I knew I’d nailed it.

Why You’ll Love This Recipe

Best of both worlds. Jambalaya flavor, pasta convenience. Everyone wins.

Flavor bomb central. Smoky, spicy, savory — this hits every note.

One-pot situation. Less cleanup = more time to eat = basic math.

Protein-packed. Sausage AND shrimp means you’re getting your money’s worth.

Spice level is customizable. Make it mild or make it cry-inducing. Your choice.

Impressive but doable. Tastes like you trained in New Orleans, actually just followed a recipe.

The Good Stuff You’ll Need

For the Pasta & Protein:

• 12 oz penne or rigatoni pasta
• 1 lb large shrimp, peeled and deveined
• 12 oz andouille sausage, sliced (or smoked sausage if you can’t find andouille)
• 2 boneless skinless chicken breasts, cut into bite-size pieces (optional but recommended)
• 2 tbsp Cajun seasoning, divided
• Salt and pepper to taste
• 2 tbsp olive oil

For the Holy Trinity + More:

• 1 medium onion, diced
• 3 celery stalks, diced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1 can (14.5 oz) diced tomatoes with juice
• 1 cup chicken broth
• 1 cup heavy cream
• 2 tsp Worcestershire sauce
• 1 tsp hot sauce (Louisiana hot sauce or your favorite)
• 1 bay leaf

For the Cajun Spice Mix (if not using store-bought):

• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (adjust for heat preference)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp black pepper
• 1/4 tsp white pepper (optional but authentic)

For Finishing:

• 3 green onions, sliced
• Fresh parsley, chopped
• Extra hot sauce for the brave souls
• Lemon wedges
• Grated Parmesan (optional but delicious)

Let’s Do This

Step 1: Cook the Pasta

Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente.

Reserve 1 cup of pasta water before draining. This starchy goodness will help adjust sauce consistency later.

Drain and set aside. Toss with a tiny drizzle of olive oil to prevent sticking.

Step 2: Season Your Proteins

Pat shrimp dry and season with 1 tablespoon Cajun seasoning, salt, and pepper. Set aside.

Season chicken pieces (if using) with remaining Cajun seasoning, salt, and pepper.

Step 3: Brown That Sausage

Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat.

Add sliced andouille sausage and cook for 3-4 minutes until browned and starting to crisp. The fat will render out and create flavor magic.

Remove sausage with a slotted spoon and set aside. Leave that beautiful rendered fat in the pan.

Step 4: Cook the Chicken (If Using)

In the same pan with the sausage drippings, add chicken pieces. Cook for 5-6 minutes until golden and cooked through.

Remove chicken and set aside with the sausage. Don’t worry if it’s not perfect — it’ll finish cooking in the sauce later.

Step 5: Sear Those Shrimp

Add another tablespoon of olive oil if the pan looks dry. Crank heat to medium-high.

Add seasoned shrimp in a single layer. Cook for 1-2 minutes per side until pink and just cooked through.

Remove shrimp immediately and set aside. Overcooked shrimp are rubbery and sad. We don’t do sad shrimp here.

Step 6: Build the Flavor Base

Lower heat to medium. In the same pan (we’re building layers of flavor like pros), add the diced onion, celery, and both bell peppers.

Sauté for 5-7 minutes until vegetables are softened and starting to caramelize. This is the holy trinity doing its thing.

Add minced garlic and cook for 30 seconds until fragrant. Don’t let it burn.

Stir in tomato paste and cook for 1-2 minutes. This concentrates the tomato flavor and gets rid of that raw taste.

Step 7: Make It Saucy

Pour in the diced tomatoes with their juice, chicken broth, and add the bay leaf.

Scrape up all those beautiful browned bits from the bottom of the pan. That’s flavor gold.

Add Worcestershire sauce and hot sauce. Stir everything together.

Let it simmer for 5 minutes to let the flavors meld and the sauce reduce slightly.

Step 8: Get Creamy

Lower heat to medium-low and stir in heavy cream. Let it come to a gentle simmer.

Taste and adjust seasoning. Need more Cajun spice? More salt? More heat? This is your moment.

If the sauce is too thick, add some reserved pasta water a little at a time. If it’s too thin, let it simmer a bit longer.

Step 9: Bring It All Together

Add the cooked pasta, sausage, and chicken back to the pan. Toss everything together until well coated.

Gently fold in the shrimp. We’re just warming them through, not cooking them more.

Remove the bay leaf (nobody wants to bite into that).

Let everything simmer together for 2-3 minutes so the pasta absorbs some of that incredible sauce.

Step 10: Serve and Celebrate

Bowl it up generously. This is not a dainty portion kind of meal.

Top with sliced green onions, fresh parsley, and a squeeze of lemon juice.

Put extra hot sauce on the table for people who like to live dangerously.

Sprinkle with Parmesan if you’re feeling fancy (it’s not traditional but it’s delicious, so who cares).

Watch everyone’s eyes roll back in their heads with the first bite.

Serving Suggestions

Serve with crusty French bread or garlic bread to soak up every drop of sauce.

A simple green salad with a vinegary dressing cuts through the richness nicely.

Pair with a cold beer (Abita if you can find it) or sweet tea for authenticity.

Make it a full Louisiana feast with some coleslaw on the side.

Switch It Up

Go Full Seafood: Skip the chicken and add crawfish tails, scallops, or crab meat.

Make It Vegetarian: Ditch the meat and load up on mushrooms, zucchini, and white beans for heartiness.

Spice Level Control: Use mild Cajun seasoning and skip the cayenne for a family-friendly version. Or go nuclear with extra hot sauce and cayenne.

Different Pasta: Try bow ties, rotini, or even linguine. Anything that holds sauce well works.

Add Okra: If you can find fresh or frozen okra, add it with the vegetables for authentic jambalaya vibes.

Lighter Version: Use half-and-half instead of heavy cream, turkey sausage, and skip the chicken. Still delicious, slightly less indulgent.

Smoky Twist: Add 1/2 teaspoon liquid smoke to the sauce for extra depth.

Make-Ahead Tips

The Cajun seasoning blend can be made in advance and stored in an airtight container for months.

You can prep all your vegetables the day before and store them in the fridge.

The sauce (without cream) can be made 1 day ahead. Just reheat and add cream when ready to serve.

Cooked proteins can be refrigerated separately and added to fresh sauce and pasta.

Leftovers keep for 3-4 days in the fridge. Reheat gently on the stove with a splash of broth or cream to loosen things up.

This doesn’t freeze great because of the shrimp and cream, but you can freeze just the sauce (before adding cream) for up to 2 months.

Questions People Actually Ask

Q: Can I use frozen shrimp?
A: Absolutely! Just thaw them completely and pat them super dry before seasoning. Wet shrimp won’t sear properly.

Q: What if I can’t find andouille sausage?
A: Use smoked sausage, kielbasa, or chorizo. You’ll lose some authentic Cajun flavor but it’ll still be delicious.

Q: Is this really spicy?
A: It’s got a kick but it’s not blow-your-head-off spicy. Start with less cayenne and hot sauce, then adjust up. You can always add heat, but you can’t take it away.

Q: Can I make this dairy-free?
A: Use coconut cream instead of heavy cream. It’ll have a slightly different flavor but still creamy and delicious.

Q: My sauce broke when I added cream. What happened?
A: The heat was too high. Heavy cream can separate if it boils too hard. Always add it on medium-low heat and let it come to a gentle simmer.

Q: Do I really need all three proteins?
A: Nope! Use just sausage and shrimp, or just chicken and sausage, or go all shrimp. Mix and match based on preference and budget.

Q: What’s the holy trinity?
A: Onion, celery, and bell pepper — the flavor base of Cajun and Creole cooking. It’s like the French mirepoix but Louisiana decided to be different (and better, fight me).

Q: Can I use store-bought Cajun seasoning?
A: Yes! Tony Chachere’s or Slap Ya Mama are both excellent. Just watch the salt content since they can be salty.

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