Description
This delicious Jambalaya Pasta combines the bold flavors of classic Creole jambalaya with tender pasta for a hearty, comforting meal. Featuring shrimp, smoked andouille sausage, and a medley of vegetables in a rich tomato and cream sauce, this dish is perfect for a quick weeknight dinner packed with robust Southern-inspired flavors.
Ingredients
Seafood and Meat
- 12 ounces large shrimp (peeled and deveined, tails removed)
- 9 ounces smoked andouille sausage (sliced on the bias)
Vegetables and Aromatics
- 1 medium yellow onion (chopped)
- 1 rib celery (chopped)
- 1 green bell pepper (diced)
- 1 red bell pepper (diced)
- 3 cloves garlic (minced)
Pantry Items
- 2 tablespoons creole seasoning (divided use)
- 8 ounces penne pasta (or pasta of choice)
- 1 tablespoon olive oil (plus more as needed)
- 28 ounces crushed tomatoes
- 1 tablespoon tomato paste
- 1 cup chicken stock (or seafood stock)
- 1/4 teaspoon crushed red pepper (or to taste)
- 1/2 cup heavy cream
- Fine sea salt and ground black pepper (to taste)
Optional Garnishes
- Grated parmesan cheese
- Chopped fresh parsley
Instructions
- Season the Shrimp: In a medium-sized bowl, combine the peeled and deveined shrimp with 1 tablespoon of creole seasoning, coating them evenly. Set aside to marinate briefly.
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente according to package instructions, usually about 10-12 minutes. Drain the pasta and rinse briefly to prevent sticking. Set aside.
- Sauté the Shrimp: Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium heat. Add the seasoned shrimp and cook for about 1 1/2 to 2 minutes on each side, until just cooked through and opaque. Remove the shrimp from the pan and transfer to a plate.
- Brown the Sausage: In the same pan, add the sliced smoked andouille sausage. Cook for 3-5 minutes, flipping to brown both sides evenly. If the pan starts to burn, add a splash of water and scrape the bottom with a spatula to lift the browned bits, which add flavor.
- Cook the Vegetables: If needed, add a drizzle more olive oil, then add the chopped onion, celery, green and red bell peppers to the pan. Cook over medium heat, stirring frequently, until the vegetables are tender and slightly browned, about 4-5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring to avoid burning.
- Simmer the Sauce: Stir in the crushed tomatoes, tomato paste, chicken stock, crushed red pepper, and the remaining 1 tablespoon of creole seasoning. Bring the mixture to a simmer over medium heat, then reduce to low. Let it cook uncovered for about 15 minutes, stirring occasionally to meld the flavors and thicken the sauce slightly.
- Finish the Dish: Stir in the heavy cream to enrich the sauce, then return the cooked shrimp and drained pasta to the pot. Stir gently and cook for about 2 minutes until everything is warmed through. Taste and season with salt and freshly ground black pepper as desired.
- Garnish and Serve: If using, sprinkle grated parmesan cheese and chopped fresh parsley over the top before serving to add an extra layer of flavor and freshness.
Notes
- For a spicier dish, increase the amount of crushed red pepper or add cayenne pepper to taste.
- If seafood stock is unavailable, chicken stock works well as a substitute without compromising flavor.
- Use any pasta shape you prefer, but penne or rigatoni holds the sauce nicely.
- To make this dish dairy-free, omit the heavy cream and parmesan garnish or substitute with coconut cream and a vegan cheese alternative.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop or in the microwave.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Creole
