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One Pot Jambalaya Pasta is the perfect meal. Throw everything in a pot and dinner is done in 20 minutes. Better than Cheesecake Factory’s Jambalaya pasta!
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This Jambalaya Pasta has all the spices and Louisiana flavors of the classic southern dish in one pot! I came up with this easy Cajun Jambalaya pasta when I was craving something spicy and satisfying, but I wanted to make it simplified somehow. Sort of like the Jambalaya Pasta at Cheesecake Factory (one of my favs). It was a HUGE success! From start to finish, it took just minutes and everything from the noodles to the Cajun spice blend was perfection. If you’re looking for a simple, spicy supper, this is IT!
Ingredients in Jambalaya Pasta
Okay, the list for ingredients in this pasta dish may seem daunting, but it’s all easy to find, pantry staple type stuff that you probably already have on hand! Trust me, a sprinkle of this and a dab of that and you’ll have a show stopping dish! Here’s what you need:
- Oil (for sautéing)- use extra virgin olive oil, vegetable oil, anything you like
- Skinless chicken breasts – about one and a half pounds should do it. Cut your chicken into thin strips or dice into 1-inch pieces.
- Red bell pepper – You can also dice up a green bell pepper, yellow, orange, whatever you have on hand.
- White onions – yellow or red onions work also.
- Smoked andouille sausage – sliced or diced.
- Chicken broth – about 4 and a half cups. You can also use a spicy chicken-seafood broth for extra kick. Find it next to the soups in the grocery store.
- Tomato sauce – about a cup and a half of your favorite sauce.
- Roma tomatoes – we like using a can of RO*TEL, which is just diced tomatoes with green chiles already mixed together. So good!
- Cajun seasoning – Tony Chachere’s is the best! Find it at any grocery store in the spice aisle. Add more for a little more Cajun spice.
- Garlic powder – one tablespoon, or a couple of cloves garlic, minced.
- Paprika – one tablespoon gives the dish a beautiful red color and a mild spice that’s so delicious.
- Onion powder – one tablespoon
- Kosher salt and black pepper – to taste
- Pasta noodles – one pound of any pasta you like. We love using linguini pasta or spaghetti, even penne or ziti.
- Shrimp – one pound uncooked, peeled, deveined. This is optional, but I love shrimp in this recipe!
- Cilantro – for garnish. You can also use parsley, oregano, thyme or a sprinkling of parmesan cheese.
What is Jambalaya?
In its simplest definition, Jambalaya is a mixture of rice cooked with ham, sausage, chicken, shrimp or oysters, along with a variety of herbs and spices. More specific definitions advise using a trinity of celery, peppers and onions, then adding meat. There are distinctions between New Orleans Jambalaya, Creole and Cajun versions. But when it comes down to it, you get to choose what to throw in this pot. Season it up right and you have an amazing one-pot meal.
If you want to add shrimp to the dish, don’t add it at the very beginning (they will get overcooked). Throw the shrimp in about 10-15 minutes into the simmering process. They will get nice and pink by the time you are ready to serve. Also, if you would like to give the smoked sausage a little boost of flavor, sauté it in a little butter before adding all the other ingredients. If you are in a hurry (like I usually am) you can just throw it in with all the other ingredients. Either way it will taste authentic and amazing!
Store any leftover jambalaya pasta in an airtight container in the refrigerator for up to four days. To reheat, place in the microwave, stirring in between until it’s not. I love leftovers for lunch the next day!
Frequently Asked Questions about Jambalaya Pasta
This Jambalaya Pasta is packed with chicken, shrimp, sausage, veggies, and pasta flavored with a pre-made Cajun spice mix and a few extra herbs. It all comes together in one pot in no time at all!
Serve this spicy dish alongside a pan of cornbread, cheddar biscuits, garlic bread, or even a simple salad for a very satisfying meal.
The two general types of jambalaya include Creole and Cajun. Both are made with onion, celery and green peppers, but the main difference is in the sauce. Creole Jambalaya is also called “red jambalaya” because it uses tomatoes, while Cajun jambalaya does not.
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More One Pot Meals
- Skinny One Pot Creamy Garlic Noodles: These creamy garlic noodles are delicious yet so easy and clean-up is a snap. No creams or large amounts of butter, making this meal a winner all-around!
- One Pot Chicken Teriyaki Rice Bowls : These one pot chicken teriyaki rice bowls make for the EASIEST week-night meal. You throw everything in one pot and let it simmer until finished!
- One Pot Thai Peanut Pasta:This One Pot Thai Peanut Pasta features shrimp or chicken, noodles, vegetables, seasonings, and peanuts all cooked together in a light, creamy peanut sauce.
- One Pot Tortellini with Sausage:This Creamy One Pot Tortellini with Sausage is a delicious meal that whips up in less than 30 minutes. The seasonings in the sauce make it so flavorful!
How to make One Pot Jambalaya Pasta
One Pot Jambalaya Pasta
- 2 tablespoon oil
- 1 1/2 pounds chicken diced
- 1 red bell pepper diced
- 1 white onion (or yellow) diced
- 1 pound smoked sausage sliced
- 4 1/2 cups chicken broth
- 1 1/2 cups tomato sauce
- 10 ounces diced tomatoes with green chiles RO*TEL brand
- 1 tablespoon Cajun seasoning Tony Chachere's is the best!
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 1 tablespoon onion powder
- salt and pepper to taste
- 1 pound pasta noodles we like linguine or spaghetti
- 1 pound shrimp uncooked, peeled, deveined (optional)
- 1/2 bunch cilantro for garnish
- Heat oil over medium heat in a large stockpot or large, deep-walled skillet.
- Add chicken and cook until white (it doesn’t need to be cooked through).
- Add remaining ingredients EXCEPT shrimp and cilantro.
- Bring to a boil, stirring often. Once boiling, reduce heat and simmer* for about 20-25 minutes or until noodles become soft, stirring often. Add more chicken broth if necessary.
- *If adding shrimp, add it at about 10 minutes into the simmering process. The shrimp will need to simmer for 15 minutes to be fully cooked.
- Garnish with cilantro before serving.
- If you want to add shrimp to the dish, don’t add it at the very beginning (they will get overcooked).
- Throw the shrimp in about 10-15 minutes into the simmering process. They will get nice and pink by the time you are ready to serve.
- Also, if you would like to give the smoked sausage a little boost of flavor, sauté it in a little butter before adding all the other ingredients.
- If you are in a hurry (like I usually am) you can just throw it in with all the other ingredients. Either way it will taste authentic and amazing!
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