Best 5 Jambalaya Pasta Recipes

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Jambalaya pasta is a popular dish that combines the bold flavors of Cajun and Creole cuisine with the comforting texture of pasta. It typically includes a flavorful base made from aromatic vegetables, a protein of choice (such as chicken, shrimp, or sausage), and a rich, savory sauce seasoned with a variety of herbs and spices. This hearty and satisfying dish is a perfect choice for a quick and easy weeknight meal or a special occasion feast. Whether you prefer a classic jambalaya pasta recipe or a more modern variation, there's a version out there to suit every taste and preference.

Let's cook with our recipes!

JAMBALAYA PASTA



Jambalaya Pasta image

My husband liked this dish at a restaurant, so we decided to re-create it at home. Guests frequently comment on how appetizing it looks and how great it tastes.-Christy Leonhard, Durham, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

1/2 cup each chopped onion, green pepper and sweet red pepper
1/3 cup chopped celery
1 tablespoon butter
1 can (14-1/2 ounces) Italian diced or stewed tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
2/3 cup sliced fresh mushrooms
1 teaspoon dried basil or thyme
3 to 4 bay leaves
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon cayenne pepper
8 ounces spiral pasta
2 cups cubed cooked chicken, turkey or pork

Steps:

  • In a large skillet, saute the onion, peppers and celery in butter until tender. Stir in the tomatoes, broth, mushrooms and seasonings. Bring to a boil; reduce heat. Cover and simmer for 15-20 minutes. , Meanwhile, cook pasta according to package directions. Add chicken to tomato mixture; heat through. Drain pasta; add to chicken mixture. Discard bay leaves.

Nutrition Facts :

CREAMY JAMBALAYA PASTA



Creamy Jambalaya Pasta image

This is jambalaya in pasta form.

Provided by apk979

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 6

Number Of Ingredients 12

½ pound whole wheat farfalle (bow-tie) pasta
½ pound smoked sausage, cut into bite-size pieces
1 tablespoon onion powder
1 tablespoon garlic powder
½ cup white wine
¼ cup tomato sauce
1 ½ teaspoons Cajun seasoning
1 ½ teaspoons smoked paprika
½ teaspoon ground black pepper
1 cup Greek yogurt
1 ½ teaspoons chopped fresh parsley
¼ cup grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, 12 to 14 minutes; drain.
  • Cook and stir sausage, onion powder, and garlic powder together in a large skillet over medium heat until sausage is heated through, 5 to 7 minutes. Add white wine and cook until wine hot, about 2 minutes.
  • Stir tomato sauce, Cajun seasoning, paprika, and black pepper into sausage mixture until evenly coated; stir in yogurt. Cook sausage mixture until almost bubbling; reduce heat to low and cook until mixture is thickened, about 5 minutes more.
  • Mix pasta, parsley, and Parmesan cheese into sausage mixture.

Nutrition Facts : Calories 368.4 calories, Carbohydrate 34.4 g, Cholesterol 36.2 mg, Fat 17 g, Fiber 5.5 g, Protein 17.9 g, SaturatedFat 6.6 g, Sodium 817.6 mg, Sugar 4.9 g

PASTA JAMBALAYA



Pasta Jambalaya image

This nicely spiced dish is loaded with vegetables. My family really loves it...and I bet yours will, too.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 18

1/4 pound bulk spicy pork sausage
1 small onion, chopped
2 to 3 garlic cloves, minced
1 boneless skinless chicken breast, cut into cubes
1 can (14-1/2 ounces) Cajun stewed tomatoes
1 can (8 ounces) tomato sauce
1/3 cup salsa
1 medium carrot, julienned
1 small yellow summer squash, sliced and quartered
1 small zucchini, sliced and quartered
1 tablespoon minced fresh parsley
1 teaspoon salt
1/2 teaspoon Italian seasoning
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 cup frozen cooked shrimp, thawed, peeled and deveined
Hot cooked pasta
3 bacon strips, cooked and crumbled

Steps:

  • In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Add chicken; cook until chicken is no longer pink. Add the tomatoes, tomato sauce, salsa, carrot, squash and seasonings. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender. Stir in shrimp; heat until shrimp turn pink. Serve over pasta; sprinkle with bacon.

Nutrition Facts : Calories 234 calories, Fat 9g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 1397mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 4g fiber), Protein 20g protein.

JAMBALAYA PASTA IN A CAJUN CREAM SAUCE



Jambalaya Pasta In A Cajun Cream Sauce image

With this recipe you can be bold and experiment! add Ham, Scallops to this as well .Garnish with sliced scallions and Parmesan cheese. Serve with hot bread. My favorite Ice Tea.

Provided by Josephine Quick

Categories     Pasta

Time 1h20m

Number Of Ingredients 19

1 c marinara sauce
4 c heavy cream
2 c chicken stock
2 Tbsp cajun seasoning
1 Tbsp worcestershire sauce
PASTA
1 lb linguine, cooked
FOR THE JAMBALAYA
2 skinless chicken breast, about 8 ounces each
5 Tbsp olive oil
salt and freshly ground pepper to taste
1 Tbsp minced garlic
12 oz xtra large shrimp about 16 peeded, devained, and tail removed
1 lb andouille sausage 1/4 cut slices
1/2 c dry white wine
1/2 c minced fresh italian parsley
FOR THE GARNISH:
1 c sliced scallions(green&white part)
1/4 c freshly grated parmesan cheese

Steps:

  • 1. For the sauce, place the marinara sauce in a heavy-bottomed saucepan and add the cream, chicken broth, Cajun seasoning, and Worcestershire sauce. Bring to a simmer over medium-low heat and then simmer slowly for about 40 minutes or until the liquid is reduced to about 4 cups.
  • 2. Pasta, bring a large pot of salted water to a boil over high heat. Add the pasta and turn down the heat to medium-high. Simmer, uncovered, for 10 to 12 minutes, stirring often, until pasta is al dente.
  • 3. Remove the pan from the heat and carefully strain through a large colander. Run briefly under cold running water to stop the cooking process. Drain the pasta well and reserve.
  • 4. Prepare the jambalaya, place the chicken breast in a shollow bowl, drizzle with 2 tablespoon of the olive oil, and season with salt and pepper. Grill the chicken for 5 minutes, turn the chicken over and cook for 5 minutes longer, until cooked through and the internal temperature reaches 165F on a meat thermometer. Cut the chicken breast into 1/2-inch dice and reserve.
  • 5. Pour remaining 3 tablespoons of olive oil into a large saucepan and set over medium-high heat. When hot, add the garlic and saute for 1 minutes, stirring until it begins to turn golden brown. Add the shrimp and sausage and saute for about 3 minutes, stirring often, until shrimp are no longer translucent and just cooked through. Add wine and reduce until the liquid has all evaporated. Add the cooked chicken meat and the ressrved tomatoe cream sauce. Bring the sauce to a simmer and add the parslely and the cooked pasta. Stir togther until until through. serve ware psta and garnish with the scallions an Parmesan cheese Enjoy!!!.

CAJUN JAMBALAYA PASTA RECIPE - (4.3/5)



Cajun Jambalaya Pasta Recipe - (4.3/5) image

Provided by msippigrl

Number Of Ingredients 16

1 tablespoon olive oil
1/2-pound chicken breasts, boneless, skinless or 4 frozen tenders, thawed
1/2-pound smoked sausage, cut into 1/4-inch slices
1 1/4 cup yellow onion, coarsely chopped
1/2 cup red bell pepper, coarsely chopped
1/2 cup yellow bell pepper, coarsely chopped
2 teaspoons fresh garlic, finely chopped or minced
2 (14.5-ounce) cans Hunt's diced tomatoes
1 1/2 teaspoons Tony Chachere's Original creole seasoning
1/8 teaspoon garlic salt
1 tablespoon dried parsley flakes
Kosher salt to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1 (14.5-ounce) can reduced-sodium chicken broth
1/4 cup heavy cream
2 cups uncooked ziti pasta or other medium pasta, such as penne

Steps:

  • Prep all the vegetables and sausage; set aside. Drain the tomatoes in a colander set over a large mixing bowl; reserve the juice. Set aside. Heat olive oil in a large skillet or pot that has a cover over medium-high heat; then add the chicken and cook 1 to 2 minutes on each side, just until no longer pink (it will finish cooking later). Remove chicken from skillet. Reheat skillet, then add the sliced sausage and cook until lightly browned. Remove and drain well on paper towels. Reheat the skillet, then add the onion and bell peppers (add a little more oil if needed) and sprinkle lightly with salt and pepper; reduce the heat to medium and saute just until veggies are crisp tender, stirring frequently. (They will finish cooking later). Add the garlic and cook and stir for 1 more minute. Remove skillet from heat but do not turn the burner off. Cut the chicken into bite-sized pieces and return to the skillet along with the browned sausage, canned tomatoes (reserve the juice), and all the seasonings; set back on burner and heat the mixture through over medium high heat, stirring frequently. Add the reserved tomato juice (I had about 1 cup), chicken broth, and heavy cream, stirring to mix. Stir in the uncooked pasta and bring to a boil; then cover the skillet, reduce heat to medium/medium-low and cook for 15 minutes, or until the pasta is tender and most of the liquid has cooked out. (It should have a little liquid left, the pasta will absorb it). Garnish with a little parsley or chopped green onion and serve hot with corn and buttered, toasted French bread.

Tips:

  • Choose the right pasta: Short pastas like penne, rotini, or shells work best in jambalaya pasta. They can hold the sauce and other ingredients well.
  • Cook the pasta al dente: This means cooking it until it is just tender but still has a slight bite to it. Overcooked pasta will become mushy and won't hold the sauce as well.
  • Use a flavorful stock: The stock you use for your jambalaya pasta will add a lot of flavor. Use a good quality chicken or vegetable stock, or even a seafood stock if you like.
  • Don't skimp on the spices: Jambalaya is a spicy dish, so don't be afraid to add plenty of spices. Cayenne pepper, paprika, and cumin are all essential. You can also add other spices to your taste, such as garlic powder, onion powder, or black pepper.
  • Use fresh ingredients: Fresh vegetables and seafood will give your jambalaya pasta the best flavor. If you can, try to use local and organic ingredients.
  • Don't overcrowd the pan: When you're cooking the jambalaya pasta, don't overcrowd the pan. This will prevent the pasta from cooking evenly and it will also make it difficult to stir.

Conclusion:

Jambalaya pasta is a delicious and easy-to-make dish that is perfect for a weeknight meal. It's packed with flavor and can be made with a variety of ingredients, so you can customize it to your own taste. So next time you're looking for a quick and easy meal, give jambalaya pasta a try. You won't be disappointed.

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