Best 8 Seafood Pasta Jambalaya Recipes

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Embark on a culinary journey to the vibrant flavors of Louisiana with our exploration of the tantalizing "Seafood Pasta Jambalaya" recipe. This delectable dish seamlessly blends the essence of classic jambalaya with the comforting warmth of pasta, creating a symphony of flavors that will tantalize your taste buds. Dive into the depths of this culinary masterpiece as we guide you through the process of crafting this hearty and flavorful meal, promising a taste sensation that will leave you craving more.

Here are our top 8 tried and tested recipes!

JAMBALAYA PASTA



Jambalaya Pasta image

Leave the take-out menu and make this delicious restaurant-quality cajun jambalaya pasta with chicken, sausage, and shrimps. It comes together in about 30 minutes!

Provided by Lola Osinkolu

Categories     Main Course

Number Of Ingredients 19

1 pound pasta fettuccine
1 lb chicken breast ( cut into pieces)
½ lb shrimp deveined
½ lb andouille sausage ( sliced into half-inch-thick pieces)
2 tbsp cajun spice
4 tbsp olive oil
¾ cup onion (diced)
3 cloves garlic (minced)
1 bay leaf
1 medium tomato (diced)
8 ounces tomato sauce
½ tsp red pepper flakes (or cayenne powder)
½ cup red bell peppers (diced)
½ cup green bell peppers (diced)
1 tsp thyme
1 tsp oregano
1 cup chicken broth
Salt and pepper (to taste if necessary)
Parsley (for garnish)

Steps:

  • Cook pasta until al dente, drain but do not rinse. set aside
  • Lightly season the chicken and shrimp (separately) with the cajun seasoning.
  • Heat oil in a large pot on medium heat and cook the chicken until cooked through. Set aside.
  • Add the shrimp to the same pan and cook on both sides until they are opaque (about 3-5 minutes). Remove from heat and set aside.
  • Add andouille sausage and brown on both sides.
  • Still in the same pan, add onion, garlic, and bay leaves and cook until the onion is translucent.
  • Add the chicken, diced tomato, tomato sauce, red chili flakes, thyme, oregano, cajun seasoning, chicken broth, salt, and pepper.
  • Bring to a boil, then stir in the shrimp and pasta. Leave to get heated through for 1-2 minutes.
  • Garnish with parsley if desired.

PASTA JAMBALAYA



Pasta Jambalaya image

Provided by Elizabeth Heiskell

Categories     main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 16

Kosher salt
1 (1-pound) package penne pasta
3 tablespoons olive oil
1 pound large raw shrimp, peeled and deveined
6 teaspoons Cajun seasoning
12 ounces boneless, skinless chicken breasts, cut into 1-inch pieces
1 pound andouille sausage, cut into 1/2-inch slices
1/2 cup chopped yellow onion (from 1 small onion)
1/2 cup chopped green bell pepper (from 1 bell pepper)
1 tablespoon minced fresh garlic (about 3 garlic cloves)
1/2 cup chicken stock
1 (14.5-ounce) can diced tomatoes, undrained
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
1 ounce fresh Parmesan cheese, grated with a rasp grater (about 2/3 cup)
2 tablespoons chopped fresh basil

Steps:

  • Cook the pasta in salted water according to the package directions until al dente. Drain the pasta, reserving 1 cup cooking water; keep warm.
  • Heat 1 tablespoon of the oil in a large Dutch oven over medium-high heat. Sprinkle the shrimp with 2 teaspoons of the Cajun seasoning, and add to the Dutch oven. Cook, stirring occasionally, just until the shrimp turn pink, about 3 minutes. Transfer to a plate. Add 1 tablespoon of the oil to the Dutch oven; sprinkle the chicken with 2 teaspoons of the Cajun seasoning. Add the chicken to the Dutch oven, and cook, turning to brown on all sides, until done, about 5 minutes. Transfer the chicken to the plate with the shrimp. Add the remaining 1 tablespoon oil to the Dutch oven; add the sausage, onion, and bell pepper. Cook, stirring often, until the sausage is browned and the vegetables are tender, about 5 minutes. Add the garlic; cook 1 minute. Add the stock, and cook 30 seconds, stirring and scraping to loosen browned bits from the bottom of the Dutch oven. Add the tomatoes, thyme, and remaining 2 teaspoons Cajun seasoning; cook about 2 minutes. Stir in the heavy cream.
  • Add the shrimp, chicken, pasta, and reserved 1 cup cooking water to the Dutch oven; toss to combine. Cook until the mixture is thoroughly heated and the sauce thickens, 1 to 2 minutes. Remove from the heat, and add the Parmesan and basil; toss to combine.

LOUISIANA JAMBALAYA



Louisiana Jambalaya image

My husband helped add a little spice to my life. He grew up on Cajun cooking , while I ate mostly meat-and-potato meals. —Sandi Pichon, Memphis, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 18

1/4 cup canola oil
1/2 pound smoked sausage, halved and sliced
2 cups cubed fully cooked ham
2 celery ribs, chopped
1 large onion, chopped
1 medium green pepper, chopped
5 green onions, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cans (14-1/2 ounces each) chicken broth
1 cup uncooked long grain rice
1/3 cup water
4-1/2 teaspoons Worcestershire sauce
2 pounds peeled and deveined cooked shrimp (31-40 per pound)

Steps:

  • In a Dutch oven, heat oil over medium-high heat. Add sausage and ham; saute until lightly browned. Remove and keep warm. In drippings, saute celery, onion, green pepper and green onions until tender. Add garlic; cook and stir 1 minute longer. Stir in tomatoes, thyme, salt, pepper and cayenne; cook 5 minutes longer., Stir in broth, rice, water and Worcestershire sauce. Bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 20 minutes. Stir in sausage mixture and shrimp; heat through. , Freeze option: Prepare jambalaya as directed, omitting rice and shrimp. Freeze shrimp and cooled jambalaya in separate freezer containers. Store rice in an airtight container at room temperature. To use, partially thaw jambalaya in refrigerator overnight. Place jambalaya in a 6-qt. stockpot; heat through. Add rice; cook, covered, about 10 minutes. Add frozen shrimp; continue cooking until shrimp are heated through and rice is tender, 5-7 minutes.

Nutrition Facts : Calories 295 calories, Fat 12g fat (3g saturated fat), Cholesterol 143mg cholesterol, Sodium 1183mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 25g protein.

SEAFOOD JAMBALAYA



Seafood Jambalaya image

My neighbor always gave me a container of this jambalaya when he made it. My family fought over it. I even made him make it for a Kentucky Derby party I had, and everyone raved. -Kristin Arnett

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 8-10 servings.

Number Of Ingredients 16

1/2 pound whole fresh mushrooms, sliced
3 medium onions, chopped
2 medium green peppers, chopped
3 celery ribs
3 garlic cloves, minced
2 tablespoons olive oil
1 package (16 ounces) smoked sausage, cubed
1 pound cooked large shrimp, peeled and deveined
1 pound frozen cooked crawfish tail meat, thawed
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) diced tomatoes
2 tablespoons Worcestershire sauce
2 tablespoons Cajun seasoning
1 to 3 teaspoons hot pepper sauce
1/4 teaspoon white pepper
4 cups cooked long grain white rice

Steps:

  • In a large Dutch oven, saute the mushrooms, onions, pepper, celery and garlic in oil. Add the sausage, shrimp, crawfish, broth, tomatoes, seasonings and rice., Bake, uncovered, at 325° for 45 minutes or until heated through, stirring after 20 minutes.

Nutrition Facts : Calories 379 calories, Fat 16g fat (6g saturated fat), Cholesterol 181mg cholesterol, Sodium 1322mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 28g protein.

JAMBALAYA PASTA WITH PENNE, CHICKEN, SHRIMP AND ANDOUILLE



Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille image

Make and share this Jambalaya Pasta With Penne, Chicken, Shrimp and Andouille recipe from Food.com.

Provided by Tim M.

Categories     Penne

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 18

1/4 cup salt, plus
3/4 teaspoon salt, divided
1 lb dry penne rigate
3 tablespoons olive oil, divided
1 lb peeled deveined large shrimp
2 tablespoons Emeril's Original Essence, divided recipe follows
1 teaspoon Emeril's Original Essence, divided recipe follows
3/4 lb boneless skinless chicken breast, 1-inch diced
3/4 lb andouille sausage, diced into 1/2-inch pieces
1/2 cup yellow onion, small diced
1/2 cup green bell pepper, small diced
1 tablespoon minced garlic
1/2 cup chicken stock
1 (14 1/2 ounce) can diced tomatoes
1 tablespoon freshly chopped thyme leaves
1/2 cup heavy cream
2 tablespoons freshly chopped basil leaves
1/2 cup grated parmesan cheese

Steps:

  • Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  • While the pasta cooks, set a 14-inch saute pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Essence and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside. Add another tablespoon of the olive oil to the saute pan and season the chicken breast with 2 teaspoons of the Essence and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  • Place the remaining tablespoon of olive oil in the saute pan and add the sausage, onions and bell peppers. Saute, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes. Add the garlic to the pan and saute for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Essence and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot.

Nutrition Facts : Calories 1230, Fat 53.3, SaturatedFat 19.6, Cholesterol 323.4, Sodium 9236.3, Carbohydrate 102.5, Fiber 6, Sugar 8.5, Protein 81.5

JAMBALAYA DELUXE



Jambalaya Deluxe image

This dish uses a variety of seafood for the seafood lover, along with chicken and sausage and is a zesty and spicy dish served over angel hair spaghetti. Great with a side of salad and Italian bread.

Provided by LASmith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h45m

Yield 24

Number Of Ingredients 13

¼ cup olive oil
2 cups diced chicken breast meat
3 cloves garlic, minced
5 (3.5 ounce) links mild Italian sausage
5 (15 ounce) cans Italian-style stewed tomatoes
4 (16 ounce) cans diced tomatoes
1 (16 ounce) can tomato paste
3 tablespoons dry crab and shrimp boil seasoning
1 pound littleneck clams
1 pound mussels, cleaned and debearded
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 pound bay scallops
2 (16 ounce) packages angel hair pasta

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Stir in the chicken and garlic, followed by the sausage links. Cook, stirring occasionally, until the sausage is firm enough to slice, about 10 minutes. Slice the sausages into 1/2 inch thick pieces, and return to the pot.
  • Puree the stewed tomatoes, diced tomatoes, and tomato paste in batches using a blender. Stir the tomato mixture into the pot along with the shrimp boil. Bring to a simmer and cook for 15 minutes. Stir in the clams, mussels, shrimp, and scallops, then simmer 30 minutes longer. Remove from the heat, and allow to stand for 15 minutes.
  • While the jambalaya is cooling, bring a large pot of lightly-salted water to a rolling boil; stir in the angel hair pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, 4 to 5 minutes. Drain well in a colander set in the sink. Serve the jambalaya over the cooked pasta.

Nutrition Facts : Calories 316 calories, Carbohydrate 35 g, Cholesterol 64.8 mg, Fat 8.4 g, Fiber 3.5 g, Protein 24.2 g, SaturatedFat 1.9 g, Sodium 821.3 mg, Sugar 10 g

PASTA JAMBALAYA



Pasta Jambalaya image

Make and share this Pasta Jambalaya recipe from Food.com.

Provided by Bev I Am

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 19

4 tablespoons olive oil
1 lb andouille sausage, halved lengthwise,then thinly sliced crosswise (or other fully cooked smoked spicy sausages, such as Louisiana hot links)
1 medium onion, chopped
1 large green bell pepper, chopped
5 green onions, thinly sliced
1 stalk celery, chopped
5 cloves garlic, chopped
2 bay leaves
2 teaspoons dried oregano
3/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon ground allspice
1 (28 ounce) can crushed tomatoes (with added puree)
1 (14 1/2 ounce) can diced tomatoes with juice
1 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1 lb farfalle pasta
1 1/2 lbs uncooked large shrimp, peeled,deveined
freshly grated parmesan cheese

Steps:

  • Heat 2 tablespoons oil in heavy large pot over medium heat.
  • Add sausages; saute until light brown, 5 minutes.
  • Using slotted spoon, transfer sausages to paper towels.
  • Pour drippings from pot; discard.
  • Add remaining 2 tablespoons oil to pot and heat over medium heat.
  • Stir in onion and next 9 ingredients.
  • Cover and cook until vegetables are almost tender, stirring often, about 8 minutes.
  • Stir in crushed tomatoes and diced tomatoes with juices and bring to boil.
  • Reduce heat, cover and simmer 15 minutes to blend flavors.
  • Stir in sausages, Worcestershire sauce and hot pepper sauce; simmer uncovered until sauce thickens slightly, about 5 minutes longer.
  • Season to taste with salt and pepper.
  • Discard bay leaves.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
  • Remove from heat.
  • Add shrimp to pot; cover and let stand just until shrimp are pink on outside and opaque in center, about 2 minutes.
  • Drain pasta and shrimp; return to pot.
  • Add sauce and toss to blend.
  • Transfer to bowl.
  • Serve, passing Parmesan cheese separately.

Nutrition Facts : Calories 762.9, Fat 32.5, SaturatedFat 9, Cholesterol 186.4, Sodium 1695.7, Carbohydrate 74.5, Fiber 6.3, Sugar 9.8, Protein 42.5

EASY JAMBALAYA RECIPE BY TASTY



Easy Jambalaya Recipe by Tasty image

Here's what you need: olive oil, chicken breasts, andouille sausage, garlic, jalapeño pepper, white onion, red bell pepper, yellow bell pepper, green bell pepper, celery, chicken stock, tomato, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper, shrimp, salt, pepper

Provided by Tasty

Categories     Lunch

Yield 4 servings

Number Of Ingredients 20

2 tablespoons olive oil
2 chicken breasts, diced
1 lb andouille sausage, sliced
4 cloves garlic
1 jalapeño pepper, diced
1 white onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
2 ribs celery, diced
3 cups chicken stock
14 oz tomato, crushed
1 ½ cups rice
2 tablespoons cajun seasoning
1 bay leaf
1 teaspoon dried thyme
½ teaspoon cayenne pepper
1 lb shrimp
salt, to taste
pepper, to taste

Steps:

  • Heat olive oil in a large pot over medium high heat. Add diced chicken breasts and Andouille sausage. Add salt and pepper to taste, and cook thoroughly.
  • Add crushed garlic and a diced jalapeño pepper.
  • NOTE: Leave the jalapeño seeds in for extra spice
  • Stir in diced onion, peppers, celery until they're soft.
  • Add chicken stock, tomatoes, rice, cajun seasoning, bay leaf, dried thyme, cayenne pepper and stir.
  • Cover and simmer stew for 30 minutes.
  • NOTE: Stir occasionally to make sure the rice doesn't burn at the bottom of the pan.
  • Once the rice is cooked, add in shrimp, season with salt and pepper, then continue simmering until the shrimp are cooked through.
  • Enjoy!

Nutrition Facts : Calories 1371 calories, Carbohydrate 81 grams, Fat 84 grams, Fiber 4 grams, Protein 64 grams, Sugar 18 grams

Tips:

  • Use a variety of seafood. This will give your dish more flavor and texture. Some good options include shrimp, mussels, clams, and calamari.
  • Cook the seafood properly. Overcooked seafood is tough and chewy. Seafood is done cooking when it is opaque and firm.
  • Use a good quality pasta. This will make a big difference in the overall flavor of your dish. Look for a pasta that is made with durum wheat.
  • Don't be afraid to experiment. There are many different ways to make seafood pasta jambalaya. Feel free to add your own favorite ingredients or adjust the seasonings to your taste.

Conclusion:

Seafood pasta jambalaya is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover seafood. With its combination of bold flavors and textures, seafood pasta jambalaya is sure to be a hit with your family and friends.

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