If you love the bold flavors of Cajun cooking mixed with the creamy comfort of Alfredo, you are going to absolutely adore this Jambalaya Alfredo Recipe. It takes the vibrant, spicy notes of traditional jambalaya and pairs them with a rich, cheesy Alfredo sauce that hugs every strand of pasta. This fusion dish brings juicy shrimp, smoky sausage, tender chicken, and colorful bell peppers all together in one skillet, making it a satisfying meal that feels both indulgent and exciting. Whether you want a twist on a classic or just crave a deliciously unique dinner, this recipe is a guaranteed winner at the table.
Ingredients You’ll Need
Gathering your ingredients is the first step to creating this beautiful balance of flavor and texture. Every component plays a special role—seasoned meats for heartiness, fresh veggies for color and crunch, and creamy cheese for that irresistible richness.
- Olive oil: Provides a flavorful base and helps to brown the meats beautifully.
- Andouille sausage: Adds smokiness and spice that define the jambalaya character.
- Boneless skinless chicken breast: Tender and juicy protein that soaks up the spices.
- Raw shrimp: Sweet and succulent, it cooks quickly to perfection.
- Small onion: Brings a subtle sweetness and aromatic depth.
- Green and red bell peppers: Offer vibrant color and a mild crunch.
- Garlic cloves: A punch of savory, fragrant flavor.
- Cajun seasoning: Key seasoning to bring authentic South Louisiana heat and flavor.
- Smoked paprika: Enhances smoky undertones and adds color.
- Salt and black pepper: Essential for balancing flavors.
- Fettuccine or penne pasta: The canvas for all the creamy, spicy goodness.
- Unsalted butter: Adds richness and helps create the sauce’s velvety texture.
- Heavy cream: The source of indulgent creaminess in the Alfredo sauce.
- Grated Parmesan cheese: Delivers sharp, nutty depth and thickens the sauce.
- Reserved pasta water: Useful to loosen the sauce and help it cling perfectly to the pasta.
- Chopped parsley: Fresh herbaceous garnish that brightens the dish.
How to Make Jambalaya Alfredo Recipe
Step 1: Cook the pasta
Begin by cooking your pasta in salted boiling water according to the package instructions until al dente. Keep a quarter cup of the pasta water before draining—this liquid gold will help adjust your sauce’s consistency later for a perfect coating.
Step 2: Brown the sausage and chicken
Heat the olive oil in a large skillet over medium-high heat and add the sliced andouille sausage. Cook it until it’s beautifully browned and full of smoky aroma. Then add your cubed chicken breast, sprinkling on the Cajun seasoning, smoked paprika, salt, and pepper. Let it cook until it’s golden and cooked through, locking in that spicy flavor.
Step 3: Cook the shrimp and set proteins aside
Next, stir in the raw shrimp and cook for just a few minutes until they turn pink and opaque. This quick cooking keeps the shrimp tender and juicy. Once done, remove the sausage, chicken, and shrimp from the skillet and set them aside to keep those proteins separate as you build your sauce.
Step 4: Sauté vegetables and create Alfredo sauce
In the same skillet, add the butter to melt, then toss in diced onion and both green and red bell peppers. Sauté until the vegetables soften and release their sweet aroma—about 4 to 5 minutes. Add minced garlic and stir for just 30 seconds to keep it fragrant without burning. Pour in the heavy cream and bring it to a gentle simmer, then stir in Parmesan cheese until the sauce thickens just slightly.
Step 5: Combine everything and finish the dish
Return all your cooked proteins to the skillet along with the drained pasta. Toss everything together gently so the pasta is fully coated with the creamy, spicy Alfredo sauce. If the sauce feels too thick, gradually add the reserved pasta water until it reaches the perfect consistency. Sprinkle fresh parsley on top and serve immediately while warm.
How to Serve Jambalaya Alfredo Recipe
Garnishes
Fresh chopped parsley is an ideal garnish for this dish. It adds a lovely pop of green that contrasts beautifully with the creamy sauce and spicy sausage. For added flair, a sprinkle of extra grated Parmesan or a dash of smoked paprika on top can elevate the presentation and flavor.
Side Dishes
Pair your Jambalaya Alfredo Recipe with a crisp green salad featuring a light vinaigrette to balance the richness of the pasta. Garlic bread or a crusty baguette are also wonderful choices—perfect for soaking up every last bit of that luscious sauce.
Creative Ways to Present
Serving this dish family-style right from the skillet can make for a warm, communal dining experience. Alternatively, plate it in shallow bowls and garnish with parsley and a lemon wedge to brighten the flavors. For a party, offer small taster portions in mini ramekins to wow guests with something unexpected.
Make Ahead and Storage
Storing Leftovers
Store any leftover Jambalaya Alfredo in an airtight container in the refrigerator for up to 3 days. To keep the pasta and proteins from drying out, ensure the sauce covers everything evenly before sealing.
Freezing
This dish freezes reasonably well. Place cooled portions into freezer-safe containers, separating pasta and sauce if possible for best texture upon reheating. Freeze for up to 2 months and thaw overnight in the fridge before warming.
Reheating
Reheat gently on the stovetop over low heat or in the microwave using short bursts to prevent the sauce from breaking. Adding a tablespoon of heavy cream or reserved pasta water while reheating helps restore that creamy consistency.
FAQs
Can I use a different type of sausage for the Jambalaya Alfredo Recipe?
Absolutely! While andouille sausage is traditional and brings smoky spice, you can substitute with kielbasa, chorizo, or even a spicy Italian sausage based on your preference. Just adjust seasoning accordingly.
Is this dish very spicy?
The spice level can be customized. The Cajun seasoning adds a nice kick, but you can reduce it for milder heat or add extra if you want it bolder. The creamy Alfredo sauce helps mellow the spice beautifully.
Can I make the sauce dairy-free?
You can try swapping heavy cream with coconut cream and using a dairy-free Parmesan alternative. Keep in mind it will change the flavor profile slightly but still yield a satisfying creamy sauce.
What pasta works best in this recipe?
Fettuccine and penne are both excellent choices since their shapes help hold onto the sauce well. Feel free to use linguine, rigatoni, or your favorite pasta shape too.
Can I prep ingredients in advance?
Yes! Dice your vegetables and slice meats ahead of time. You can even cook the proteins the day before. This makes assembling the Jambalaya Alfredo Recipe quick and easy on a busy weeknight.
Final Thoughts
This Jambalaya Alfredo Recipe is a delightful way to enjoy the best of two comfort-food worlds in one tasty plate. It’s rich, flavorful, and sure to become a favorite you’ll want to make again and again. So gather up your ingredients, warm up your skillet, and treat yourself to a dinner that feels like a celebration of bold Cajun flair with creamy Italian charm.
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Jambalaya Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Creole, Fusion
Description
Jambalaya Alfredo is a flavorful fusion dish combining the rich, creamy texture of classic Alfredo pasta with the bold, spicy flavors of Cajun jambalaya. Featuring andouille sausage, chicken, and shrimp cooked with bell peppers, onion, and garlic, all tossed in a luscious Parmesan cream sauce over tender fettuccine or penne pasta, this dish is a satisfying main course perfect for lovers of Southern-inspired cuisine with a creamy twist.
Ingredients
Proteins
- 1/2 pound andouille sausage, sliced
- 1/2 pound boneless skinless chicken breast, cubed
- 1/2 pound raw shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, diced
- 1/2 green bell pepper, diced
- 1/2 red bell pepper, diced
- 2 cloves garlic, minced
Seasonings & Oils
- 1 tablespoon olive oil
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
Pasta
- 12 ounces fettuccine or penne pasta
Sauce
- 2 tablespoons unsalted butter
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup reserved pasta water (if needed)
Garnish
- Chopped parsley
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the fettuccine or penne pasta according to package directions until al dente. Drain the pasta, reserving 1/4 cup of the pasta water, then set aside.
- Brown the sausage: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced andouille sausage and cook for about 3–4 minutes until browned and slightly crisp. Remove and set aside.
- Cook the chicken: In the same skillet, add the cubed chicken breast. Season with Cajun seasoning, smoked paprika, salt, and black pepper. Cook for 5–6 minutes until the chicken is browned and cooked through. Remove and set aside with the sausage.
- Cook the shrimp: Add the raw shrimp to the skillet and cook for 2–3 minutes until they turn pink and opaque. Remove all proteins (sausage, chicken, and shrimp) from the skillet and set aside.
- Sauté vegetables: Add 2 tablespoons of unsalted butter to the skillet. Stir in the diced onion and diced green and red bell peppers. Cook for 4–5 minutes until the vegetables soften. Add minced garlic and sauté for 30 seconds until fragrant.
- Make the Alfredo sauce: Pour in 1 cup of heavy cream and bring the mixture to a gentle simmer. Stir in 1/2 cup grated Parmesan cheese and cook until the sauce thickens slightly, about 2–3 minutes.
- Combine everything: Return the cooked sausage, chicken, and shrimp to the skillet with the sauce. Add the cooked pasta and toss everything gently to combine. If the sauce is too thick, add reserved pasta water a little at a time to loosen it to your desired consistency.
- Garnish and serve: Sprinkle chopped parsley on top for a fresh finish and serve the Jambalaya Alfredo hot.
Notes
- Adjust the amount of Cajun seasoning depending on your preferred spice level.
- For a faster version, use pre-cooked shrimp and rotisserie chicken; add them at the last step just to warm through in the sauce.
- If you want a less rich sauce, reduce the heavy cream to 3/4 cup and substitute with a splash of low-sodium chicken broth.
- Use gluten-free pasta if you require a gluten-free option.
