This Cajun jambalaya pasta gives you the southern flavors you love in a quick and easy dinner. Whip up the creamy, flavorful sauce while the pasta cooks, and you’ll have this meal on the table in no time!
Continuing with my efforts to use what’s in my refrigerator to plan meals, this week I came up with this tasty Cajun Jambalaya Pasta recipe. I actually had all these ingredients on hand, and some of them may have gone to waste if I hadn’t put them all together in this dish.
This dinner is great for nights when you need dinner in a hurry, and just like regular jambalaya, this is a catch-all recipe. Throw in leftover chicken, shrimp, even ham if you have it. The more the merrier!
I’ve told you before that I’m from the Mississippi Gulf Coast. I’ve been in California so long that it feels like home now, but I do still miss good southern food! We’re going back to the coast for a visit this summer, and I’m looking forward to tasting all the fresh seafood, soul food, and Cajun dishes again.
Fortunately, it’s easy to find Cajun recipe staples like andouille sausage and Cajun seasoning in San Francisco so I can still make my favorite dishes at home! This jambalaya pasta reminds me of a restaurant dish, but it’s very easy to make at home. You can make the sauce in about the time it takes to cook the pasta, so it’s a 30-minute or less dinner that you can make even on the busiest nights.
This recipe isn’t very spicy as written, although that will depend a bit on which brand of sausage you use. If you are looking for a mild version, try using chicken or Italian sausage in place of the andouille sausage. You can adjust the Cajun seasoning and leave out the hot sauce too. The good thing about cooking at home is you can change recipes to suit your tastes! I hope you enjoy this recipe at your house very soon :)Print
- 12 ounces whole wheat pasta
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 bell pepper seeded and diced
- 2 cloves garlic minced or crushed
- 12 ounces chicken andouille sausage cut into bite-sized pieces
- 1 tablespoon all purpose flour
- 1/3 cup white wine or substitute chicken broth
- 14 ounces canned petite diced tomatoes undrained
- 1/2 teaspoon Cajun seasoning
- hot sauce to taste
- 1/3 cup half and half
- 1/3 cup milk
- 4 green onions sliced very thin (optional)
- Bring large pot of lightly salted water to a boil. Cook pasta according to package directions, drain, and set aside.
- Meanwhile, heat olive oil in a large skillet or dutch oven over medium-high heat. Add onion, bell pepper, and sausage, and saute until browned, about 7 minutes. Add garlic, and saute 2 minutes longer. Stir in flour.
- Stir in wine, and simmer about 3 minutes, scraping brown bits off the bottom of the pan. Add tomatoes, Cajun seasoning, a few dashes of hot sauce, half and half, and milk. Bring to a low boil and simmer, stirring occasionally, for 5 minutes.
- Add cooked pasta to sausage mixture, and gently toss to coat. Serve and garnish with sliced green onions if desired.
If you don’t have half and half, you can use all milk in this recipe.
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Cuisine: Cajun
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