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Jambalaya Pasta

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Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 lb (450g) chicken breast or thighs, cut into bite-sized pieces

  • 1 lb (450g) shrimp, peeled and deveined

  • 1 sausage (preferably Halal chicken sausage or beef sausage), sliced

  • 1 onion, chopped

  • 1 bell pepper (red or green), chopped

  • 2 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes

  • 1 ½ cups chicken broth

  • 1 teaspoon smoked paprika

  • 1 teaspoon Cajun seasoning

  • ½ teaspoon dried thyme

  • ½ teaspoon cayenne pepper (optional for extra heat)

  • 1 cup heavy cream or a dairy-free alternative

  • 12 oz (340g) penne or spaghetti pasta

  • Salt and pepper to taste

  • Fresh parsley or green onions for garnish (optional)

Ingredient Highlights

  • Chicken and Shrimp: These proteins make this dish hearty and full of flavor. Chicken adds a tender texture, while shrimp brings a slightly sweet and delicate flavor that pairs well with the spicy sauce.

  • Halal Sausage: The sausage provides a savory, rich flavor that adds depth to the dish. Make sure to use Halal sausage to keep the recipe suitable for those following Halal dietary restrictions.

  • Cajun Spices: Smoked paprika, Cajun seasoning, thyme, and cayenne pepper bring the distinctive flavor of Jambalaya. These spices create a deep, smoky heat without overwhelming the dish.

  • Heavy Cream: The heavy cream adds richness and creaminess to the sauce, balancing out the heat and spices while creating a velvety texture that coats the pasta beautifully.

Instructions

Step 1: Cook the Pasta

  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and set aside. Reserve about 1 cup of pasta water for later.

Step 2: Prepare the Jambalaya Sauce

  1. Sear the Chicken: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken pieces and season with salt and pepper. Cook for 5-7 minutes, until the chicken is browned on all sides and cooked through. Remove the chicken from the skillet and set aside.

  2. Cook the Sausage: In the same skillet, add the sausage slices and cook for 2-3 minutes, until they’re browned. Remove from the skillet and set aside with the chicken.

  3. Sauté the Vegetables: In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion, bell pepper, and garlic. Sauté for 3-4 minutes, until the vegetables are softened and fragrant.

Step 3: Combine the Ingredients

  1. Add the Tomatoes and Broth: Stir in the diced tomatoes (with their juices) and chicken broth. Scrape the bottom of the skillet to release any browned bits that have stuck to the pan. Bring the mixture to a simmer.

  2. Season the Sauce: Add the smoked paprika, Cajun seasoning, thyme, cayenne pepper, and additional salt and pepper to taste. Stir to combine and simmer for 5 minutes to allow the flavors to meld together.

  3. Add the Cream: Stir in the heavy cream and bring to a gentle simmer. Let the sauce cook for another 5 minutes, until it thickens slightly.

Step 4: Add the Shrimp and Combine

  1. Cook the Shrimp: Add the shrimp to the skillet and cook for 3-4 minutes, until they turn pink and are cooked through.

  2. Return the Chicken and Sausage: Add the cooked chicken and sausage back to the skillet. Stir everything together to combine.

Step 5: Combine with the Pasta

  1. Add the Pasta: Add the cooked pasta to the skillet and toss to coat it in the sauce. If the sauce seems too thick, add a little reserved pasta water to loosen it up. Continue to cook for 2-3 minutes until the pasta is well coated and everything is heated through.

Step 6: Garnish and Serve

 

  1. Garnish and Serve: Remove the skillet from the heat and garnish with fresh parsley or green onions. Serve hot, and enjoy!

Nutrition

Find it online: https://buttereats.com/jambalaya-pasta/