Delicious Jambalaya Pasta with Cajun Flavors (Easy Cajun Dinner)

Name: Delicious Jambalaya Pasta with Cajun Flavors (Easy Cajun Dinner)
Total time: 50 min
Ingredients: 12 oz (340 g) penne pasta; 1/2 cup reserved pasta water; 12 oz (340 g) boneless skinless chicken breast or thighs, cut into 3/4-inch pieces; 12 oz (340 g) large shrimp, peeled and deveined; 8 oz (225 g) andouille sausage, sliced; 2 1/2 tablespoons Cajun seasoning, divided; 2 tablespoons olive oil, divided; 1 small yellow onion, diced; 2 celery ribs, diced; 1 red bell pepper, sliced; 1 green bell pepper, sliced; 4 cloves garlic, minced; 2 tablespoons tomato paste; 1 can (14.5 oz or 410 g) diced tomatoes; 3/4 cup (180 ml) low-sodium chicken broth; 1/3 cup (80 ml) heavy cream; 1/2 teaspoon dried thyme; 1/2 teaspoon dried oregano; Salt; black pepper; 2 tablespoons chopped fresh parsley

myhomemaderecipe.com

Make Delicious Jambalaya Pasta with Cajun Flavors in one saucy skillet with shrimp, chicken, and andouille. Bold, smoky, weeknight-friendly comfort food.

View full recipe on myhomemaderecipe.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at myhomemaderecipe.com.

Share this recipe:

Cooking tools:

Pot
Colander
Saucepan
Measuring cup
Skillet
Wooden spoon
Tongs
Plate
Cutting board
Chef's knife
Mixing bowl
Spoon
Ladle
Stove
Oven
Kitchen timer
Serving bowl
Spatula
Paper towel

Ingredients

12 oz (340 g) penne pasta
1/2 cup reserved pasta water
12 oz (340 g) boneless skinless chicken breast or thighs, cut into 3/4-inch pieces
12 oz (340 g) large shrimp, peeled and deveined
8 oz (225 g) andouille sausage, sliced
2 1/2 tablespoons Cajun seasoning, divided
2 tablespoons olive oil, divided
1 small yellow onion, diced
2 celery ribs, diced
1 red bell pepper, sliced
1 green bell pepper, sliced
4 cloves garlic, minced
2 tablespoons tomato paste
1 can (14.5 oz or 410 g) diced tomatoes
3/4 cup (180 ml) low-sodium chicken broth
1/3 cup (80 ml) heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
Salt
black pepper
2 tablespoons chopped fresh parsley