Mardi Gras Jambalaya Pasta (Printable version)
A vibrant Cajun-inspired pasta celebrating Mardi Gras with chicken, sausage, shrimp, and colorful peppers in a creamy sauce.
# What you'll need:
→ Proteins
01 - 7 oz boneless, skinless chicken breast, cut into bite-sized pieces
02 - 5.3 oz andouille or smoked sausage, sliced
03 - 5.3 oz large shrimp, peeled and deveined
→ Pasta
04 - 12.3 oz penne pasta
→ Vegetables
05 - 1 red bell pepper, sliced
06 - 1 yellow bell pepper, sliced
07 - 1 green bell pepper, sliced
08 - 1 small red onion, sliced
09 - 2 cloves garlic, minced
→ Sauce and Seasonings
10 - 2 tablespoons olive oil
11 - 1 tablespoon Cajun seasoning, plus extra to taste
12 - 1/2 teaspoon smoked paprika
13 - 1/2 teaspoon dried thyme
14 - 1/4 teaspoon cayenne pepper, optional for extra heat
15 - 6.8 fl oz heavy cream
16 - 3.4 fl oz chicken broth
17 - 2.1 oz grated Parmesan cheese
18 - Salt and black pepper to taste
→ Garnish
19 - 2 tablespoons chopped fresh parsley
20 - Lemon wedges, optional
# Directions:
01 - Cook penne pasta according to package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta water.
02 - In a large skillet over medium-high heat, add 1 tablespoon olive oil. Season chicken pieces with salt, pepper, and half the Cajun seasoning. Sauté until golden and cooked through, approximately 5 minutes. Remove and set aside.
03 - Add sausage to the skillet and cook 2 to 3 minutes until browned. Add shrimp, season lightly, and cook 2 minutes per side until pink and opaque. Remove shrimp and sausage, set aside with chicken.
04 - In the same skillet, add remaining olive oil. Sauté onion and bell peppers for 4 to 5 minutes until softened. Add minced garlic and cook 1 minute more.
05 - Sprinkle remaining Cajun seasoning, smoked paprika, thyme, and cayenne pepper over the vegetables. Stir to combine evenly.
06 - Pour in chicken broth, scraping any browned bits from the bottom of the skillet. Add heavy cream and bring to a gentle simmer.
07 - Stir in grated Parmesan cheese until melted and sauce thickens slightly. Adjust seasoning as desired.
08 - Return chicken, sausage, and shrimp to the skillet, add cooked pasta, and toss everything together. If sauce is too thick, add reserved pasta water a little at a time until desired consistency is reached.
09 - Serve immediately, garnished with fresh parsley and lemon wedges if desired.
# Expert Advice:
01 -
- The trio of proteins creates layers of flavor that unfold with each forkful, making everyday dinner feel like a celebration.
- Despite looking impressive enough for company, this one-skillet wonder comes together in under an hour, perfect for those evenings when you want something special without spending all night in the kitchen.
02 -
- Never rinse the pasta after cooking - that starchy exterior is crucial for helping the sauce cling to every piece.
- The reserved pasta water is your secret weapon for adjusting the sauce consistency without diluting the flavor.
03 -
- Butterfly larger shrimp before cooking to ensure they cook at the same rate as the pasta and absorb more of that incredible sauce.
- For the most authentic flavor, toast your Cajun spices in the pan for about 30 seconds before adding liquids - this wakes up the essential oils in the dried herbs.