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Homemade Cajun Pastalaya recipe photo

Cajun Pastalaya

This Cajun Pastalaya is a flavor-packed, creamy dish that combines pasta and jambalaya for a delightful meal!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Cajun
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta:
  • 12 ounces linguine
  • 2 tablespoons butter divided
  • 3/4 pound shrimp
  • 1 tablespoon olive oil
  • 3/4 pound Andouille sausage about 3 links, cut into thin slices
  • 1 medium onion diced
  • 1/2 cup green pepper diced
  • 1/2 cup red bell pepper diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 1/2 teaspoon thyme
  • 1 tablespoon Worcestershire sauce
  • 1 cup diced tomatoes
  • 1 tablespoon tomato paste
  • 3/4 cup chicken broth
  • 1/2 cup heavy cream
  • 3 green onions sliced

Equipment

  • Large pot
  • Skillet
  • Wooden spoon
  • Measuring cups and spoons
  • Knife and cutting board

Method
 

Instructions
  1. Step 1: Cook the Linguine: In a large pot, bring salted water to a boil. Add the linguine and cook according to package instructions until al dente. Drain and set aside.
  2. Step 2: Sauté the Proteins: In a large skillet over medium heat, melt 1 tablespoon of butter with the olive oil. Season the shrimp with salt and pepper, then add them to the skillet. Cook until they turn pink and opaque, about 2-3 minutes. Remove the shrimp and set aside.
  3. Step 3: Cook the Chicken and Sausage: In the same skillet, add the remaining tablespoon of butter. Once melted, add the diced chicken and Andouille sausage. Cook until the chicken is browned and cooked through, about 5-7 minutes.
  4. Step 4: Add the Vegetables: Stir in the diced onion, green pepper, red bell pepper, celery, and garlic. Sauté until the vegetables are soft, about 4-5 minutes.
  5. Step 5: Season the Mixture: Sprinkle in the paprika, garlic powder, oregano, and thyme. Stir to combine and cook for an additional minute to toast the spices.
  6. Step 6: Add Tomatoes and Broth: Pour in the diced tomatoes, tomato paste, Worcestershire sauce, and chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes.
  7. Step 7: Combine Everything: Return the cooked shrimp to the skillet along with the drained linguine. Stir to combine, ensuring the pasta is well coated with the sauce.
  8. Step 8: Add Cream: Pour in the heavy cream and mix until everything is creamy and heated through, about 2-3 minutes. Adjust seasoning with salt and pepper if needed.
  9. Step 9: Garnish and Serve: Remove from heat and garnish with sliced green onions. Serve hot and enjoy your delicious Cajun Pastalaya!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Add a splash of broth when reheating to restore moisture.
  • Freeze for up to 2 months, thaw in the fridge before reheating.