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To make One-Pot Cajun Jambalaya Pasta, gather these ingredients: - 12 oz penne pasta - 1 tablespoon olive oil - 1 medium onion, finely diced - 1 bell pepper (red or green), diced - 2 cloves garlic, minced - 1 cup diced tomatoes (fresh or canned) - 1 cup chicken broth (low sodium recommended) - 1 cup heavy cream - 1 ½ teaspoons Cajun seasoning - 1 teaspoon smoked paprika - 1 cup cooked shrimp, peeled and deveined - 1 cup andouille sausage, sliced - 1 cup okra, sliced (can use fresh or frozen) - 2 green onions, thinly sliced (for garnish) - 1 tablespoon fresh parsley, chopped (for garnish) - Salt and pepper, to taste Using good-quality ingredients makes a big difference. I recommend: - Pasta: Barilla is a solid choice for penne pasta. - Olive Oil: Extra virgin olive oil adds great flavor. Look for brands like California Olive Ranch. - Cajun Seasoning: Tony Chachere's is a popular brand. It packs a lot of flavor. - Shrimp: Wild-caught shrimp often taste better than farmed. Look for shrimp that is fresh or frozen. Always check labels for freshness and quality. Fresh vegetables bring out the best in the dish. If you don’t have all the ingredients, here are some easy swaps: - Pasta: Any short pasta works, like rotini or fusilli. - Andouille Sausage: You can use kielbasa or turkey sausage for a lighter option. - Shrimp: Replace with chicken breast, cut into small pieces. - Okra: If you can't find okra, use diced zucchini or bell peppers instead. - Heavy Cream: Substitute with half-and-half for a lighter sauce. These swaps keep the dish tasty and fun to make! Start by gathering all your ingredients. You need 12 ounces of penne pasta, olive oil, onion, bell pepper, garlic, diced tomatoes, chicken broth, heavy cream, Cajun seasoning, smoked paprika, shrimp, andouille sausage, okra, green onions, and parsley. Chop the onion, bell pepper, and garlic. Slice the sausage and okra if needed. This will make cooking easier. 1. Heat one tablespoon of olive oil in a large pot over medium heat. Wait until it shimmers. 2. Add the chopped onion and bell pepper. Sauté for about 3-4 minutes until they soften and turn clear. 3. Stir in the minced garlic. Cook for one more minute. This will add a great aroma. 4. Next, pour in the diced tomatoes, chicken broth, and heavy cream. Mix in the Cajun seasoning and smoked paprika. 5. Bring the mixture to a gentle simmer. Once it bubbles, add the penne pasta. Stir well to coat it in the sauce. 6. Lower the heat and cover the pot. Cook for 12-15 minutes, stirring occasionally. The pasta will absorb the sauce and get tender. 7. After 12-15 minutes, remove the lid. Fold in the cooked shrimp, sliced sausage, and okra. Cook for another 3-5 minutes until everything is hot. 8. Taste the dish and add salt and pepper as needed. 9. Turn off the heat and let it sit for a few minutes. This helps the sauce thicken. 10. Serve hot in bowls. Garnish with sliced green onions and parsley for a fresh touch. To get the best pasta, follow these tips: - Stir the pasta often while it cooks. This helps it not stick. - Cook the pasta until it is just al dente. It will keep cooking in the sauce. - If the sauce gets too thick, add a splash of chicken broth or water. - Let it rest after cooking. This will improve the consistency. These steps will help you create a delicious one-pot Cajun jambalaya pasta that everyone will enjoy! To boost the flavor of your One-Pot Cajun Jambalaya Pasta, start with fresh ingredients. Use ripe, juicy tomatoes and high-quality Cajun seasoning. When you sauté the onion and bell pepper, let them cook until they are soft and sweet. This adds a rich base. You can also add a splash of hot sauce to give it a kick. For extra depth, try using homemade chicken broth instead of store-bought. It makes a big difference! One common mistake is not stirring the pasta enough while it cooks. If you don’t stir, the pasta can stick to the bottom. Also, be careful not to overcook the shrimp. They cook quickly and can turn tough. Lastly, don’t skip the resting time before serving. Letting the dish sit for a few minutes helps it thicken and lets the flavors blend. For this recipe, a large pot or Dutch oven is best. It helps cook the pasta evenly. You’ll also need a good knife for chopping the veggies. A wooden spoon is great for stirring, as it won’t scratch your pot. Finally, have measuring cups and spoons on hand to keep your ingredients precise. These tools will help you create a perfect One-Pot Cajun Jambalaya Pasta. {{image_4}} You can easily make this jambalaya pasta vegetarian or vegan. Start by swapping the shrimp and sausage with veggies. Use mushrooms, zucchini, or eggplant for great texture. For a vegan option, replace heavy cream with coconut milk or a cashew cream. Add more spices for extra flavor. You can also include beans like black beans or chickpeas for protein. If you want to change up the proteins, consider chicken or turkey. Both work well in this dish. You can also try plant-based sausage for a meat-free option. Just make sure to cook it according to the package instructions before adding it to the pot. This keeps the dish balanced and tasty. You can control the heat in your jambalaya pasta. For mild flavor, reduce the Cajun seasoning to one teaspoon. If you like it spicy, add more seasoning or a pinch of cayenne pepper. You can also toss in sliced jalapeños or red pepper flakes for an added kick. Taste as you go to find your perfect heat level. To keep your One-Pot Cajun Jambalaya Pasta fresh, store it in the fridge. Use an airtight container for the best results. Make sure to let it cool to room temperature before sealing it. This helps prevent moisture buildup. The dish will stay good for about 3 to 4 days in the fridge. If you think you won't finish it in that time, consider freezing it. When you're ready to enjoy leftovers, there are easy ways to reheat them. Use the microwave for quick heating. Place your pasta in a microwave-safe bowl. Add a splash of water or broth to keep it moist. Heat in short bursts, stirring in between, until heated through. You can also reheat on the stove. Just add the pasta to a pan over medium heat. Stir in a little broth or cream to bring back the creamy texture. Freezing Cajun Jambalaya Pasta is a great option for meal prep. First, cool the dish completely. Then, transfer it to a freezer-safe container. Make sure to leave some space at the top, as the pasta may expand when frozen. For best quality, eat it within 2 to 3 months. When you're ready to eat, thaw it in the fridge overnight. Reheat as mentioned above for a tasty meal that feels freshly made. Yes, you can use different types. Options like fusilli, farfalle, or even spaghetti work well. Just make sure to adjust the cooking time based on the pasta shape. Each type has its own time to cook. Penne holds the sauce well, but other shapes can add fun textures. To make this recipe gluten-free, use gluten-free pasta. Many brands offer great options that mimic regular pasta. You can also check the Cajun seasoning for gluten. Most are safe, but it’s wise to read labels. This way, everyone can enjoy the dish without worry. Cajun Jambalaya Pasta pairs well with a fresh green salad. A simple side salad with lemon vinaigrette complements the flavors nicely. You can also serve it with crusty bread to soak up the sauce. For drinks, try iced tea or a light beer. These options bring out the best in the dish. We explored the key ingredients for making Cajun Jambalaya Pasta, noting essential brands and tips. You learned how to prepare and cook it perfectly with simple steps. We shared tricks to enhance flavor and avoid common mistakes. Plus, you discovered fun variations like vegetarian adaptations. Lastly, I provided storage tips for leftovers and answered your questions. With these insights, you can create a delicious dish that satisfies everyone. Enjoy your cooking adventure!

One-Pot Cajun Jambalaya Pasta

Looking for a quick and flavorful dish? Try this One-Pot Cajun Jambalaya Pasta that’s bursting with deliciousness! Combining shrimp, andouille sausage, and okra in a creamy Cajun sauce, this recipe is easy to make in just 30 minutes. Perfect for busy weeknights or a cozy dinner. Click through to discover the full recipe and bring the taste of Louisiana to your home kitchen!
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Ingredients
  

12 oz penne pasta

1 tablespoon olive oil

1 medium onion, finely diced

1 bell pepper (red or green), diced

2 cloves garlic, minced

1 cup diced tomatoes (fresh or canned)

1 cup chicken broth (low sodium recommended)

1 cup heavy cream

1 ½ teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 cup cooked shrimp, peeled and deveined

1 cup andouille sausage, sliced

1 cup okra, sliced (can use fresh or frozen)

2 green onions, thinly sliced (for garnish)

1 tablespoon fresh parsley, chopped (for garnish)

Salt and pepper, to taste

Instructions
 

In a large pot or Dutch oven, pour in the olive oil and heat over medium flame until shimmering.

    Once hot, add the finely diced onion and bell pepper. Sauté them for about 3-4 minutes, or until they are soft and translucent.

      Incorporate the minced garlic into the pot, stirring for an additional minute, making sure it doesn’t burn and becomes fragrant.

        Pour in the diced tomatoes, chicken broth, and heavy cream. Add the Cajun seasoning and smoked paprika as well. Stir until everything is evenly mixed.

          Bring the mixture to a gentle simmer. Once bubbling, add the penne pasta, stirring to fully immerse it in the creamy sauce.

            Lower the heat to a gentle simmer, cover the pot, and allowed it to cook for about 12-15 minutes. Stir occasionally to prevent the pasta from sticking, until pasta is tender and the sauce has thickened nicely.

              Remove the lid, and gently fold in the cooked shrimp, sliced andouille sausage, and okra. Continue to cook for an additional 3-5 minutes, or until everything is warmed through.

                Taste the dish and adjust the seasoning with salt and pepper to suit your preference.

                  Turn off the heat and let the jambalaya sit for a couple of minutes to thicken up further.

                    Serve hot in bowls, garnished with a sprinkle of sliced green onions and freshly chopped parsley for a pop of color and freshness.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4