Pasta Jambalaya with Sausage and Chicken
Recipe type: entrees
Serves: Serves 4 to 6 (scale up in direct proportion)
  • 1 pound penne rigate, ziti or rotini
  • 3 tablespoons olive oil
  • ¾ pound shrimp
  • ¾ pound andouille sausage, diced into ½-inch pieces
  • ½ cup yellow onion, small dice
  • ½ cup green bell pepper, small dice
  • 1 tablespoon minced garlic
  • 2 tablespoons Cajun spice mix
  • ½ cup chicken stock or broth
  • 1 cup canned plum tomatoes, crushed by hand and drained
  • ½ cup grated Parmesan
  1. penne rigate, ziti or rotini, cooked in boiling salted water until al dente.
  2. Reserve ½ cup of the pasta water (the starchy water enhances the pasta “sauce”).
  3. Drain the pasta and set it aside.
  4. Keep it warm.
  5. Over medium-high heat, warm the olive oil in a large saute pan for 1 minute.
  6. Add chicken, sausage, onion, bell pepper and garlic.
  7. Add the Cajun spice mix.
  8. Stir and cook until the chicken and sausage and bell pepper are cooked through (about 5 minutes).
  9. Add the chicken broth and tomatoes.
  10. Cook and stir to reduce a bit. Add the reserved pasta water and cook for another 3 minutes.
  11. Put the cooked, reserved pasta in a heated pasta serving bowl.
  12. Add the jambalaya sauce and toss to combine.
  13. For each portion, sprinkle on the Parmesan just before serving.
Recipe by Pizza Today at