Growing up in Southeast Texas with a mom from Slidell, Louisiana (just outside of New Orleans), Cajun and Creole flavors were a staple in our home. From Chicken and Sausage Jambalaya to hearty bowls of Shrimp and Sausage Gumbo and flavorful Shrimp Creole, these dishes were more than just meals—they were part of our family traditions, especially around Mardi Gras season.
This Jambalaya Pasta recipe is my Southern-inspired twist on the classic, blending the bold, smoky flavors of traditional jambalaya with the creamy richness of a pasta dish. It’s the perfect fusion of authentic Cajun seasoning, juicy proteins, and tender linguine, all in one skillet, making it ideal for busy weeknight dinners!
Ingredients You’ll Need
- Linguine Pasta: The perfect base to soak up all that creamy, spicy sauce. You can also use spaghetti pasta.
- Chicken Thighs: My personal preference since they’re juicier and more flavorful than chicken breasts (although those can be used).
- Shrimp: Medium-sized (about 20-24 count/pound), peeled, and deveined—adjust cook time if using larger or smaller shrimp.
- Andouille Sausage: A smoky, spicy staple in Cajun cooking that adds incredible depth.
- Bell Peppers & Red Onion: Classic jambalaya veggies that add sweetness and crunch.
- Cajun Seasoning: Use the Evolving Table Cajun blackened seasoning for the perfect balance of heat and flavor.
- Half and Half & Cornstarch: This combo creates that creamy, luscious sauce without being too heavy.
- Fire-Roasted Tomatoes & Tomato Paste: Add a smoky, tangy base to the sauce. Regular diced tomatoes can also be used.
- Worcestershire Sauce, Oregano, Sugar, Black Pepper: Layered seasonings that round out the bold flavors.
For the exact measurements and detailed instructions, please see the recipe card below.
How to Make Creamy Cajun Jambalaya Pasta
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Step 1: Cook the Pasta. Cook linguine until al dente, reserving ½ cup of pasta water before draining.
Step 2: Season & Cook the Chicken. Toss the chicken with Cajun seasoning and salt. Sear it in avocado oil until cooked through. Transfer to a plate.
Step 3: Cook the Shrimp & Sausage. Season the shrimp, then cook with andouille sausage until shrimp is opaque. Transfer to the plate with chicken.
Step 4: Sauté the Veggies. Cook bell peppers and onion with Cajun seasoning until tender. Add garlic and sauté until fragrant.
Step 5: Make the Creamy Sauce. Whisk half and half with cornstarch. Add to skillet with pasta water, tomatoes, tomato paste, Worcestershire sauce, oregano, sugar, salt, and pepper. Simmer until thickened.
Step 6: Combine Everything. Add chicken, shrimp, sausage, and cooked pasta to the skillet. Toss until coated and heated through.
FAQs
Yes! Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of water or broth to loosen the sauce.
Add extra Cajun seasoning, a pinch of cayenne pepper, or more red pepper flakes to dial up the heat.
Absolutely! Substitute chicken with turkey, swap shrimp for scallops, or add more sausage if you prefer.
What to serve with Cajun Jambalaya Pasta?
Whip up any of these tasty sides to complement the spice and flavor of the pasta.
Some crusty bread would be perfect for soaking up the sauce.
Or, try a veggie side like a salad with some Homemade Dressing, Air Fryer Green Beans, Roasted Broccoli, or Sauteed Asparagus.
More Cajun Dinner Recipes
Whip up these easy and authentic dishes when a Cajun craving hit.
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Creamy Cajun Jambalaya Pasta Recipe
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Ingredients
- 8 ounces linguine pasta
- 1 pound boneless, skinless chicken thighs cut into 1-inch pieces
- 6 teaspoons Cajun seasoning divided
- 2 ¼ teaspoons salt divided
- 3 tablespoons avocado oil divided
- ½ pound medium shrimp peeled and deveined
- ½ pound andouille sausage sliced
- 1 green bell pepper thinly sliced
- 1 red bell pepper thinly sliced
- ½ red onion thinly sliced
- 3 garlic cloves finely minced
- ¾ cup half and half
- 1 tablespoon cornstarch
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 tablespoon tomato paste
- 2 teaspoons Worcestershire sauce
- ½ teaspoon dried oregano
- 2 teaspoons sugar
- ¼ teaspoon black pepper
- Green onions green parts only, thinly sliced, optional
- Fresh parsley finely chopped, optional
Instructions
- Cook the linguine in salted water according to the package instructions until al dente. Reserve ½ cup of the pasta water before draining.8 ounces linguine pasta
- Add the chicken thighs to a large bowl. Sprinkle with 2 teaspoons Cajun seasoning and ½ teaspoon salt. Toss until evenly coated.1 pound boneless, skinless chicken thighs
- Heat 1 tablespoon of the avocado oil in a large skillet over medium heat. Add the chicken in a single layer and cook, flipping occasionally, for 7-8 minutes, or until cooked through. Transfer to a clean plate.
- Add the shrimp to the same bowl that the chicken was in and sprinkle with 1 teaspoon Cajun seasoning and ¼ teaspoon salt. Toss until evenly coated.½ pound medium shrimp
- Heat another tablespoon of avocado oil in the skillet. Add the shrimp and andouille sausage in a single layer. Cook for 2-3 minutes per side, or until the shrimp are no longer translucent and their tails begin to curl. Transfer sausage and shrimp to the plate with the chicken.½ pound andouille sausage
- Add the remaining 1 tablespoon of oil to the skillet along with the bell peppers, onion, and remaining 3 teaspoons Cajun seasoning. Cook for 6-8 minutes, or until the vegetables are tender. Add the garlic and cook for 30 seconds more, or until fragrant.1 green bell pepper, 1 red bell pepper, ½ red onion
- Whisk together the half and half and cornstarch in a medium bowl until smooth. Pour into the skillet along with the reserved pasta water, tomato paste, fire-roasted tomatoes, Worcestershire sauce, oregano, sugar, 1 ½ teaspoons salt, and ¼ teaspoon black pepper. Stir to combine. Reduce the heat to medium-low and simmer for 4-5 minutes, or until the sauce has thickened.¾ cup half and half, 1 tablespoon cornstarch, 1 (14.5-ounce) can fire-roasted diced tomatoes, 1 tablespoon tomato paste, 2 teaspoons Worcestershire sauce, ½ teaspoon dried oregano, 2 teaspoons sugar, ¼ teaspoon black pepper
- Add the cooked chicken, shrimp, and sausage back to the skillet along with the pasta. Toss until everything is evenly coated and heated through, about 3-4 minutes.
- Serve with green onions and parsley, if desired.Green onions, Fresh parsley
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Notes
- Cajun Seasoning: This recipe was tested with the Evolving Table Cajun blackened seasoning. If using another Cajun or blackened seasoning blend, see the note below about the salt content and also adjust to taste for the spice level.
- Salt Amount: The recipe calls for 2 ¼ teaspoons of salt, which works well with a low-sodium Cajun seasoning (like the Evolving Table seasoning mentioned above). If using a salty blend, reduce the salt to 1 ½ teaspoons, adjusting to taste.
- Pasta Water: The starchy pasta water helps create a silky sauce, so don’t skip reserving it!
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop with a splash of water or broth to loosen the sauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The recipe instructions say to add the garlic but the amount isn’t listed anywhere! How much is in this recipe or is it just in the Cajun mix?
Hi Terri! I apologize for the mix-up, it’s 3 cloves that gets added in at the end of cooking the veggies. The recipe has been updated to reflect this!
Amazing!