One-Skillet Cajun Jambalaya Pasta

By Sprig Originals ✓ · cooked up in Sprig

Chicken, shrimp and andouille seared hard in one skillet, then simmered into a spicy tomato-pepper sauce with the holy trinity and tossed with linguine. A steakhouse-priced pasta made at home for a fraction of it — and you control exactly how much cayenne goes in.

Ingredients

• 1 tbsp sweet paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 to 3/4 tsp cayenne pepper (see tips)

• 12 oz boneless skinless chicken breast, cut into 3/4-inch pieces
• 12 oz large shrimp (26/30), peeled and deveined, tails off
• 6 oz andouille sausage, sliced 1/4-inch thick on the bias
• 3 tbsp olive oil, divided

• 12 oz linguine
• 1 medium yellow onion, diced
• 1 medium green bell pepper, diced
• 1 medium red bell pepper, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 2 tbsp tomato paste
• 1/2 cup dry white wine (or chicken broth)
• 1 14.5-oz can crushed tomatoes
• 1 1/4 cups low-sodium chicken broth
• 1/2 cup heavy cream (optional, for a rounder sauce)
• 2 tbsp unsalted butter
• 1 tsp hot sauce, plus more to taste
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/2 cup grated Parmesan, for serving

Instructions

1. Stir all the spice blend ingredients together in a small bowl. Start with 1/4 tsp cayenne if you want mild-medium heat; use the full 3/4 tsp for a genuinely spicy restaurant-style version.
2. Pat the chicken and shrimp very dry. Toss the chicken with 2 tsp of the spice blend and the shrimp with 2 tsp in separate bowls. Reserve the remaining spice blend (about 2 tbsp) for the sauce.
3. Bring a large pot of well-salted water to a boil for the pasta. Do not cook it yet — you'll drop the linguine when the sauce goes on to simmer.
4. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high until shimmering. Add the andouille in a single layer and cook 2 to 3 minutes per side until browned and the fat has rendered. Transfer to a plate.
5. Add 1 tbsp oil to the same skillet. Add the chicken in a single layer and sear undisturbed 2 minutes, then stir and cook 2 to 3 minutes more until just cooked through. Move to the plate with the sausage.
6. Add the last 1 tbsp oil, then the shrimp. Sear 60 to 75 seconds per side, just until pink and opaque at the edges — they will finish in the sauce. Move to the plate and set aside.
7. Reduce heat to medium. Add the onion, both bell peppers and celery to the skillet with a pinch of salt and cook 6 to 7 minutes, scraping up the browned bits, until softened and starting to color. Add the garlic and the reserved spice blend and cook 45 seconds until fragrant.
8. Stir in the tomato paste and cook 1 to 2 minutes until it darkens and coats the vegetables. Pour in the wine and simmer 2 minutes, scraping the pan clean.
9. Add the crushed tomatoes and chicken broth. Bring to a simmer, then drop the linguine into the boiling water and cook 1 minute shy of the package's al dente time. Let the sauce simmer and reduce for those 8 to 9 minutes, stirring occasionally.
10. Reserve 1 cup pasta water, then drain the linguine. Stir the cream (if using), butter and hot sauce into the sauce and simmer 2 minutes until glossy.
11. Add the drained linguine and the sausage and chicken to the skillet and toss with tongs for 1 to 2 minutes, loosening with splashes of pasta water until the sauce clings. Fold in the shrimp and any juices from the plate and heat 30 seconds more.
12. Taste and adjust with salt and hot sauce. Kill the heat, scatter over the scallions and parsley, and serve straight from the skillet with Parmesan at the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

One-Skillet Blackened Cajun Chicken Pasta

One-Pot Chicken Creole

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Are you this recipe's original author or publisher? Report a problem