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
Scale
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.
