Jambalaya Pasta Recipe

Name: Jambalaya Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. penne pasta; 4 cloves crushed garlic; 1/3 C. virgin olive oil; 1/2 tsp. crushed red pepper; 2 8 oz. can crushed tomatoes; 1/2 tsp. fresh basil, minced; 2 Tbsp. vodka; 1 C. heavy cream; 1/3 c. fresh cilantro; pinch sea salt; fresh ground black pepper, generous; 1 Tbsp. olive oil; 2 chicken breasts; 1/2 lb. shrimp; 1/2 lb. andouille sausage (may substitute smoked sausage or polska kielbasa if preferred); prepared creole seasoning, to taste; freshly shredded parmesan, reserved

Servings: persons

1 lb. penne pasta
4 cloves crushed garlic
1/3 C. virgin olive oil
1/2 tsp. crushed red pepper
2 8 oz. can crushed tomatoes
1/2 tsp. fresh basil, minced
2 Tbsp. vodka
1 C. heavy cream
1/3 c. fresh cilantro
pinch sea salt
fresh ground black pepper, generous
1 Tbsp. olive oil
2 chicken breasts
1/2 lb. shrimp
1/2 lb. andouille sausage (may substitute smoked sausage or polska kielbasa if preferred)
prepared creole seasoning, to taste
freshly shredded parmesan, reserved

1
Begin by shelling, deveining and rinsing shrimp. cube chicken and sausage. Heat 1 Tbsp. oil in grill pan until smoking lightly. Add shrimp, chicken, and sausage, sprinkling with Creole seasoning to taste. Saute until chicken is light and springy to touch. Place on low heat to keep warm. Add penne and follow package instructions until cooked al dente. At the same time, in a 4 qt. saucepan, heat olive oil until smoking lightly, add garlic and crushed pepper and cook approximately 1 to 2 minutes until garlic begins to turn golden. Add tomatoes and simmer while pasta boils. When pasta is nearing completion, add vodka and heavy cream to tomato mixture and heat thoroughly. Remove from heat, adding cut cilantro, sea salt and freshly ground pepper.
2
Remove pasta from heat and drain thoroughly, rinsing to keep pasta from cooking further. In large pasta bowl, combine drained pasta, tomato & vodka cream sauce, and shrimp/chicken/sausage mixture. Let stand several minutes prior to serving with parmesan on the side.

995

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb. penne pasta, 4 cloves crushed garlic, 1/3 C. virgin olive oil, 1/2 tsp. crushed red pepper, and more.

Yes, Jambalaya Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Jambalaya Pasta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions