From making traditional jambalaya recipe for 12 years in my kitchen, I never thought pasta could work with these bold Cajun flavors. Then one Wednesday evening, I had leftover jambalaya and some penne Max suggested mixing them together, and honestly, I thought he was crazy. But that accidental experiment led to this jambalaya recipe that's become our most-requested weeknight dinner. I've since tested it 35 times, tweaking the sauce consistency and spice levels until it hit that perfect balance between Louisiana heat and creamy comfort.
Why You'll Love This Recipe
Through 35 test batches and feedback from Max's brutally honest friends, this creamy jambalaya penne pasta has earned its spot in our weekly rotation. It takes half the time of traditional jambalaya recipe just 35 minutes from start to finish - but delivers those same bold Cajun flavors everyone craves. The pasta catches the spicy cream sauce better than rice ever could, creating little pockets of flavor in every bite.
Here's what sold our family: it's a true one-pan wonder after you cook the pasta, the leftovers actually taste better the next day, and even Max (who usually picks around vegetables) cleans his plate. I've served this at three different potlucks, and each time someone asks if it's from a restaurant. Nope - just our regular Tuesday night dinner that happens to impress.
Jump to:
- Why You'll Love This Recipe
- Ingredients for Jambalaya Recipe
- How To Make jambalaya recipe Step By Step
- Smart Swaps for jambalaya recipe
- Tasty Twists on jambalaya recipe
- Equipement for jambalaya recipe
- Storing Your jambalaya recipe
- What To Serve With jambalaya recipe
- Top Tip
- FAQ
- Time to Get Cooking!
- Related
- Pairing
- jambalaya recipe
Ingredients for Jambalaya Recipe
The Protein:
- Andouille sausage
- Raw shrimp
- Chicken breast
The Pasta Base:
- Penne pasta
- Heavy cream
- Chicken stock
- Cream cheese
The Holy Trinity:
- Yellow onion
- Bell peppers
- Celery
- Garlic
The Flavor:
- Cajun seasoning
- Smoked paprika
- Crushed tomatoes
- Hot sauce
- Worcestershire sauce
Optional Add-Ins:
- Diced tomatoes with green chiles
- Fresh parsley
- Green onions
- Extra cayenne
Simple Tools:
- Large skillet or Dutch oven
- Pasta pot
- Wooden spoon
- Tongs
See recipe card for quantities.
How To Make jambalaya recipe Step By Step
Start the Proteins:
- Slice sausage into coins
- Brown in hot pan until edges crisp
- Remove and set aside
- Season chicken and shrimp
- Don't crowd the pan
Build the Base:
- Cook onion, peppers, celery in same pan
- Add garlic last minute
- Scrape up brown bits
- This takes about 8 minutes
Create the Sauce:
- Pour in chicken stock
- Add crushed tomatoes
- Stir in cream cheese until melted
- Mix in Cajun seasoning
- Let simmer 5 minutes
Bring It Together:
- Add cooked pasta to sauce
- Toss in sausage and chicken
- Pour in heavy cream
- Add shrimp last
- Cook until shrimp turn pink
- Adjust spice level
Smart Swaps for jambalaya recipe
Protein Options:
- Andouille → Turkey sausage (less spicy)
- Shrimp → More chicken (Max prefers this)
- Chicken → Turkey breast
- Standard → All vegetarian with mushrooms
Dairy Alternatives:
- Heavy cream → Half-and-half (thinner sauce)
- Cream cheese → Neufchâtel
- Regular → Coconut cream (surprisingly good)
Pasta Choices:
- Penne → Rigatoni
- Standard → Gluten-free penne
- Regular → Whole wheat (gets mushy faster)
Heat Level:
- Cajun seasoning → Old Bay (milder)
- Standard → Add cayenne gradually
- Regular → Skip hot sauce for kids
Tasty Twists on jambalaya recipe
Mild Version (Kid-Approved):
- Half the Cajun seasoning
- Skip hot sauce
- Extra cream cheese
- Top with parmesan
Seafood-Loaded:
- Add scallops
- Include crab meat
- Extra shrimp
- White wine in sauce
Smoky BBQ Style:
- Add liquid smoke
- Mix in BBQ sauce
- Use smoked chicken
- Top with crispy onions
Garden Fresh:
- Add zucchini
- Include cherry tomatoes
- Fresh basil finish
- Spinach at the end
Equipement for jambalaya recipe
- 12-inch deep skillet (or Dutch oven)
- Large pasta pot
- Wooden spoon (won't scratch)
- Sharp knife
- Measuring cups
Storing Your jambalaya recipe
Fridge Storage (3 days):
- Cool completely first
- Store in shallow containers
- Pasta absorbs sauce overnight
- Add splash of cream when reheating
Freezer (Not Recommended):
- Cream sauce separates when frozen
- Pasta texture gets weird
- Shrimp becomes rubbery
- Make fresh instead
Reheating Tips:
- Stovetop works best
- Low heat, stir constantly
- Add cream or stock to loosen
- Microwave makes it gummy
Make-Ahead Strategy:
- Prep vegetables day before
- Cook proteins ahead
- Make sauce separately
- Combine when ready to serve
What To Serve With jambalaya recipe
From serving this creamy jambalaya recipe penne pasta at countless family dinners and potlucks, I've learned that simpler sides work best. The dish is already rich and loaded with bold Cajun flavors, so what you need alongside it is contrast - something fresh, crisp, or tangy that cleanses your palate. A simple mixed green salad with a sharp vinegar-based dressing cuts through all that cream beautifully, or try a tangy coleslaw that adds crunch. Crusty French bread is non-negotiable in our house - Max uses it to soak up every last bit of that spicy sauce.
Skip the starchy sides since the pasta already fills that role. I made the mistake early on of serving this with garlic mashed potatoes (seemed like a good idea at the time), and everyone felt uncomfortably full halfway through. Steamed green beans with a squeeze of lemon work perfectly, or roasted asparagus if you want something fancier. The key is keeping sides light and letting this jambalaya pasta recipe be the star of the plate.
Top Tip
- Max and I discovered our favorite addition completely by mistake. I was rushing through dinner prep on a Tuesday after his soccer practice, and I grabbed what I thought was my regular Cajun seasoning. Turned out it was the bottle of seasoning my friend brought back from New Orleans - the one with dried sassafras leaves ground into it.
- I didn't realize the mix-up until halfway through cooking. The smell was different - earthier, almost like the kitchen was filled with the scent of fall leaves. I panicked for a second, thinking I'd ruined dinner. Max was starving and not in the mood for experiments.
- But when we sat down to eat, something magical had happened. That sassafras added this subtle, hard-to-describe flavor - not quite root beer, not quite licorice, but something that made the whole dish taste more complex. The jambalaya recipe sauce had this deeper, rounder flavor that regular Cajun seasoning never gave us. Now I order that New Orleans blend online, and it's become our signature ingredient. Sometimes the best cooking moments come from grabbing the wrong jar in a hurry.
The Secret Sauce My Sister Keeps to Herself
My sister has always been protective of her recipes, but this one she guarded like it was some kind of state secret. For years, whenever she brought her version of jambalaya recipe to family gatherings, people would hover around the dish asking questions. She'd just smile and say "family recipe" - which drove me nuts because we grew up eating the same food.
Last summer, she finally broke down and showed me her trick, but only because I caught her making it at Mom's house. Turns out, she doesn't use regular heavy cream in her jambalaya recipe sauce. Instead, she mixes half heavy cream with half evaporated milk, then stirs in two tablespoons of tomato paste right at the end. The evaporated milk gives the sauce this subtle sweetness and helps it cling to the pasta better than straight cream ever did. The tomato paste? That deepens the color and adds a concentrated tomato flavor that ties everything together without making it taste like marinara.
FAQ
What is the secret to a good jambalaya recipe?
The secret is building layers of flavor, not just dumping everything in at once. Brown your proteins first to create those caramelized bits on the pan bottom - they add smoky depth. Cook your vegetables until they soften and start to brown slightly. I learned from making this jambalaya recipe 35 times that rushing these steps leaves you with a flat-tasting dish.
What goes with jambalaya pasta?
Simple sides work best since this dish is already rich and complex. We usually serve a crisp green salad with vinegar-based dressing to cut through the cream, or garlic bread for soaking up extra sauce. Steamed green beans with lemon also work well. Skip starchy sides - the pasta already fills that role in this creamy jambalaya pasta recipe.
What is the main ingredient in jambalaya?
Traditional jambalaya's main ingredient is rice, but this pasta version swaps penne for the rice while keeping the essential Cajun holy trinity - onions, celery, and bell peppers. The proteins (sausage, chicken, shrimp) and Cajun seasoning define the dish's character. Without that holy trinity base, it's just spicy pasta with meat.
Does jambalaya have noodles?
Traditional jambalaya uses rice, not noodles. This jambalaya pasta recipe is a fusion version that adapts the classic Cajun flavors to work with pasta instead. Think of it as taking the soul of jambalaya - those smoky proteins, Cajun spices, and vegetables - and giving them an Italian-American pasta treatment with cream sauce.
Time to Get Cooking!
Now you've got everything you need to make this creamy jambalaya recipe pasta from the building-flavor-layers technique to our accidental sassafras discovery. This dish proves that sometimes breaking tradition creates something worth keeping.
Craving more fusion comfort food? Try our Easy Crockpot Chili Recipe that brings restaurant flavors home. For another creamy pasta win, check out our The Best Baked Spaghetti Recipe with its crispy topping. Or keep it Southern with our Healthy Chicken Lollipops Recipe that Max actually requests by name!
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Pairing
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jambalaya recipe
Ingredients
Equipment
Method
- Slice sausage into coins and brown in a hot pan until edges crisp. Remove and set aside.
- In the same pan, cook onion, bell pepper, and celery until softened (about 8 minutes).
- Pour in chicken stock and add crushed tomatoes. Stir in cream cheese until melted, then mix in Cajun seasoning.
- Add cooked pasta to the sauce and toss in sausage and chicken. Pour in heavy cream, and add shrimp last.
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