Skip to Content

Cajun Jambalaya Pasta

Sharing is caring!

This Cajun Jambalaya Pasta is a celebration of bold Cajun spices, tender meats, and vibrant vegetables, all coming together in a perfect dish. This easy jambalaya recipe promises to be a showstopper at your next meal.


Main image for Cajun Jambalaya Pasta


Today’s dish is a perfect one-pot dinner that comes together in less than 40 minutes.

It is easy, delicious, and one the whole family will enjoy.

This creamy jambalaya pasta recipe is an explosion of flavors.

It has everything you love about a creamy pasta dish and mixes it with everything you love about a spicy, meaty, loaded with fresh veggies jambalaya dish.

And the best part is, you can make it your own. Use your favorite shaped pasta, add more spice, less spice, change what proteins you use, or add in your favorite vegetable to suit your taste.

No matter how you make it, this jambalaya cajun pasta is always a winning recipe.


All ingredients laid out on counter for Cajun Jambalaya Pasta


What Ingredients Are in Cajun Jambalaya Pasta?

  • Olive Oil: Used to saute vegetables and add depth to the base flavors.
  • Yellow and Red Bell Pepper: bring a sweet and colorful element to the jambalaya cajun pasta, but green bell pepper can work in a pinch.
  • Yellow Onion: Enhances the overall savory profile of the pasta jambalaya.
  • Andouille Sausage: smoked sausage adds a smoky flavor kick that defines Cajun cuisine.
  • Chicken: Adds protein and a tender texture to the cajun pasta jambalaya recipe.
  • Shrimp: tender shrimp is part of the holy trinity jambalaya meat mixture.
  • Canned Tomatoes: diced tomatoes create a base, complementing the spices.
  • Cajun Seasoning: creole spices add the classic jambalaya flavor, use more if you like a little more cajun spice in your dish.
  • Baby Kale: Adds freshness and a pop of green to the creole jambalaya pasta.
  • Light Cream: Provides a creamy texture without overpowering the spices, heavy cream can be substituted.
  • Penne: penne shaped pasta has perfectly sized holes to hold the creamy jambalaya flavors in each piece.
  • Water: used to cook the pasta.

Pro Tip: If you prefer, you can use chicken broth instead of water to cook the pasta. It will add more flavor to the cajun flavors in the pasta dish.


oil, onions and bell peppers cooked in a dutch oven pot.


How to Make Cajun Jambalaya Pasta:

  1. Heat olive oil in a large skillet over medium heat, and sauté peppers and onions until softened.
  2. Add chicken breast and sausage, and cook.
  3. Stir in creole seasoning and chopped tomatoes.
  4. Add water, reserved tomato liquid, and pasta, and bring to a boil over medium-high heat.
  5. Cook on high, stirring occasionally.
  6. Add baby kale, shrimp, and light cream to the cooked pasta; cook on low with the lid on.
  7. Serve this easy jambalaya pasta warm.

Pro Tip: Allow the pasta to fully immerse in the liquid when cooking. It won’t be al dente when you add the kale, shrimp, and cream, but it will continue cooking and finish perfectly ready to eat.


Chicken and sausage added to onions and peppers and cooked


Can You Make Jambalaya Pasta Ahead of Time?

Yes, you can prepare this Jambalaya Pasta recipe ahead of time.

Follow the steps until adding the shrimp and kale.

Then refrigerate and complete the final steps just before serving for a fresh and flavorful meal.

Doing this stops the pasta from cooking and lets you freshen up the dish and finish cooking without letting it get mushy.


water and tomato liquid added to chicken and sausage


How to Store Leftover Cajun Pasta:

Store leftover jambalaya pasta in an airtight container in the refrigerator.

The next day, reheat on the stove or in the microwave, adding a splash of water or broth to maintain the pasta’s moisture.


Pasta added to jambalaya


Can You Freeze Cajun Jambalaya Pasta?

Yes you can freeze this pasta jambalaya!

While pasta dishes with cream do not always freeze perfectly, you can freeze the base without the cream and vegetables.

Add cream when reheating for the best results.


Kale, shrimp and cream added to dutch oven


Is Cajun Jambalaya Pasta Healthy?

Jambalaya Pasta is mostly healthy.

It has a balance of proteins, vegetables, and carbs. Choose whole-grain pasta and lean meats for a healthier twist.

Or just enjoy this dish in moderation as part of a well-rounded diet.


Cooked Jambalaya in pot and ready to serve


What to Serve with Cajun Jambalaya Pasta:

Pair this easy pasta Cajun jambalaya pasta dish with a crisp Power Greens Salad or crusty Four Cheese Garlic Bread to go with the bold flavors.

We are also fans of this Sweet and Spicy Edamame, Crispy Parmesan Chickpeas, Crab Imperial, Bruschette and Carrot Noodles

A side of lemon wedges adds a citrusy zing to enhance the overall dining experience.


Bowl full of cooked Shrimp and Sausage Jambalaya


Can You Make This Cajun Jambalaya Pasta Without Meat?

My whole family would cry out in panic at the thought of making jambalaya without meat!

But yes, you can make this cajun jambalaya pasta without meat.

Leave out the chicken, sausage, and shrimp, and increase the quantity of vegetables for a delicious vegetarian version.

You could add beans or seasoned and sauteed tofu to keep the protein levels high without having any meat.

Consider adding extra spices to keep the bold Cajun flavor without the smoked sausage.


spoon scooping a large portion out of pot


Can I Use Chicken Thighs in Cajun Jambalaya Pasta?

Yes you can use chicken thighs in cajun jambalaya pasta!

Just swap the breasts for chicken thighs if you prefer the richer flavor and juiciness of dark meat.

Adjust cooking times as needed.


zoomed in image for of cajun pasta


Additional Shrimp Recipes You’ll Love…

Whether you need a delicious recipe for a weeknight dinner or are just looking for a twist on a creamy pasta dish, this cajun jambalaya pasta is a great choice.

With fresh vegetables and a perfect combination of meats, you have a dish you will come back to again and again!


zoomed in image for of cajun pasta

Creamy Cajun Jambalaya Pasta

Yield: 6
Prep Time: 15 minutes
Cook Time: 21 minutes
Total Time: 36 minutes

This Cajun Jambalaya Pasta has bold Cajun spices, tasty meats, and veggies in one-pot perfection. Quick, easy, and irresistibly delicious!


  1. Heat two Tablespoons olive oil in a soup pot over medium high heat.
  2. Add chopped onions and peppers, Cook until softened, about 2-3 minutes.
  3. Add your third Tablespoon of olive oil to pot, and add the chicken and sausage.
  4. Cook for another 5 minutes.
  5. Add the Cajun seasoning; stir to mix thoroughly,
  6. Add chopped tomatoes and stir again.
  7. Add 3 cups water, and the penne pasta. Make sure pasta is immersed in liquid. Bring to a boil.
  8. Cook on high for 10 minutes, stirring occasionally.
  9. Add baby kale, shrimp, and the light cream; stir, and cook on low with the lid on your pot for about 3 minutes until shrimp is cooked through and kale is wilted.


If you'd like to thicken you sauce, in a small bowl add 2 Tablespoons of corn starch and 3 Tablespoons of water. Mix well and add to the jambalaya. Boil for 1-2 minutes.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 572Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 268mgSodium: 1669mgCarbohydrates: 22gFiber: 4gSugar: 6gProtein: 46g
Originally Posted: April 27, 2015

Photos & Text Updated: April 30, 2024



Sunday 31st of January 2021

Quick, easy and so yummy! I added a bit of celery and garlic. One of my hubby’s favorite dinners!


Monday 8th of May 2017

I made this today and it was delicious. I didn't have the andouille sausage but used regular Italian sausage (couldn't find andouille) but it was great. All other ingredients were the same. This is good for a number of days when I come home from work and don't want to make a meal from scratch. Will make this again in future and am giving this recipe to my daughter.


Friday 3rd of March 2017

I made this dish for the family on Fat Tuesday this year and it was excellent. I used 1.5 tbs of cajun seasoning to give it a pleasant kick. And I salted and peppered the meat/veggies as they were cooking. I used whipping cream (not light and not heavy). And I used regular Barilla penne pasta instead of Pronto and it worked fine. Even my daughter who doesn't like shrimp was able to pick the shrimp out and still really liked it.

I don't know why you reserved the tomato juices and then just poured them in in the next step. I'll skip separating them next time.

Thanks for the recipe!

Helen at the Lazy Gastronome

Friday 24th of February 2017

Sounds delicious! Thanks for sharing on the What's for Dinner Link up!


Sunday 19th of February 2017

A delightful pasta dish. Love the cajun addition. I can well understand the important of creating great dinners for your family. Thank you for sharing this delightful pasta dish at DI&DI.

Michelle Nahom

Monday 20th of February 2017

Thanks Linda! Hope you enjoy it too!

Skip to Recipe