Easy Cajun Jambalaya Pasta with chicken, sausage, and shrimp and all the delicious deep Louisiana flavor in just 30 minutes! This recipe is only slightly modified by Sabrina Snyder’s recipe. I only added the cheese and used red, yellow, and orange bell peppers as well as yellow onion instead of red onion. Her original recipe can be found at https://dinnerthendessert.com/easy-cajun-jambalaya-pasta/#wprm-recipe-container-34338.
Prep Time: 10 min | Cook Time: 20 min | Total Time: 30 min | Servings: 6 | Calories: 614.2
INGREDIENTS
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• 1 pounds chicken breast
• 1/2 pounds shrimp
• 1/2 teaspoons andouille sausage
• 1 teaspoons red bell pepper
• 1/2 teaspoons orange bell pepper
• 1/2 teaspoons yellow bell pepper
• 1/2 cups red onion
• 1/2 teaspoons garlic cloves
• 3 teaspoons kosher salt
• 1/2 teaspoons ground black pepper
• 1/4 tablespoons canola oil
• 3 cans tomatoes
• 1 cans chicken broth
• 1 cups fettuccine pasta
• 1 teaspoons bell pepper
• 1 cups -2 parmesan cheese
• romano cheese
INSTRUCTIONS
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1. In a large bowl add the chicken, shrimp, sausage, cajun spices, red bell pepper, green bell pepper, red onion, garlic, Kosher salt and black pepper in a bowl and toss.
2. In a large skillet or a cast iron skillet add the canola oil on high heat.
3. In two batches sear off the ingredients until they’re cooked through, about 4-5 minutes.
4. Add the tomatoes and chicken stock to the pan with all the cooked ingredients.
5. Cook for a minute or two then add in the cooked pasta and using tongs coat the pasta with the sauce.
6. Garnish with parsley and leftover minced bell peppers if desired.