Creole Jambalaya Pasta

I consider Jambalaya to be Paella’s party loving cousin!

The two dishes have a lot in common.  Both are rice based dishes, with seafood, cured sausage and sometimes chicken as the protein.  Both rely on onion, peppers, celery and tomatoes.  The main difference between the two dishes is that Paella, coming to us from Spain uses saffron as its main spice, and it is a milder dish than Jambalaya.  Classic Paella also uses different meats, and is traditionally cooked in a wide shallow pan. Jambalaya is bolder, thicker and can include veggies like okra or carrots.  See this article over at Foods Guy for even more insight!

Where does Jambalaya Come From?

Jambalaya is a one pot dish that got its start in Louisiana, New Orleans to be exact. Creole and Cajun cuisines rule down there.  Side note, did you know that Cajun is actually a shortened form of Acadian, the name the french colonists that came to New Brunswick and Nova Scotia in the 1600’s gave their new home?  The name evolved into ‘Cajun’ when many of the colonists were eventually relocated to the southern states, after political uprisings in eastern Canada. They were accepted in Louisiana which also has a french history to its people, and the rest is history.  I’m sure the dish evolved from one that the Spanish immigrants brought with them to that land.

Cajun vs Creole Jambalaya

Yes there is a difference.  Creole Jambalaya, also known as Red Jambalaya has tomatoes in it.  Cajun Jambalaya doesn’t.  The colour of Cajun Jambalaya is usually brown, coming from sautéing the meats.  They are allowed to brown and caramelize. The trinity of onions, celery and green peppers is cooked next, followed by the addition of the stock and rice. When the stock is added, the browned bits of meat dissolve into the broth giving the final product a brown color. Cajun jambalaya tends to have a deeper, smokier flavour than Creole jambalaya due to this browning process.  See this article over at The Spruce Eats for even more info!  Today’s recipe is based on a Creole version, so it contains tomatoes.

Jambalaya Pasta

Like I mentioned at the outset, this is usually a one pot meal, with the rice slowing cooking in the layer of meats, veggies and crushed tomatoes and broth.  While of course this is a most cozy and delicious classic dish (see my Bloody Caesar Shrimp Chorizo and Rice Pilaf for a fun version) I decided that I wanted to create a dish with a little more versatility.  So instead of cooking the rice right in the pan with everything else, I decided that it would be a great option to cook the ‘sauce’ and meats on their own, which then allows you to put it over any carb you are in the mood for. Having this amazingly spiced combo of shrimp, sausage and chicken and tomatoes poured over pasta is so delicious.

Carby Options

How about serving it over polenta or cheesy grits instead?  Are you into puréed or riced cauliflower?  Then you will love using this as a base. You know that making mashed potatoes would be perfect as a comfort food meal. And of course, there is rice.  But at least you can decide, when you make it this way!  And if you want to totally reduce the carbs, just eating a bowl of this is pretty darn good!  Don’t you love that all these options are naturally gluten free as well!

It comes together easily, and is quite forgiving if you decide to omit one protein or use extra of another. In the recipe below I use Andouille sausage, chicken, and shrimp.  Something for everyone.  Feel free to adjust the paprika and cayenne as well, for your family.  While the jambalaya is simmering away you can easily prep the carb you want to serve it over.  Add some cornbread on the side, and life is good!

Heres the best cornbread evah for you! Cheesy Cornbread Trust me, you will find that this cornbread doesn’t last long!

Love Jen

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Creole Jambalaya Pasta

All the fun of a kicky a Creole Jambalaya mix of chicken, sausage, shrimp, spices and veggies, but this time served over pasta! Feel free to switch up the carb as you desire.

Course Main Course

Cuisine Creole

Keyword andouille sausage, chicken, creole, jambalaya, pasta, shrimp

Prep Time 15 minutes

Cook Time 20 minutes

Servings 4

Ingredients

• 2 tbsp olive oil
• 1/2 lb Andouille Chorizo or other dry cured sausage, cut into 1/4 inch slices
• 1 lb chicken skinless breast or thigh, cubed
• kosher salt
• black pepper
• 1 cup diced onion white or yellow
• 1 large green bell pepper diced
• 1 small red bell pepper diced
• 2 celery ribs diced
• 3 garlic cloves minced
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1 tbsp tomato paste
• 1/4 tsp hot pepper sauce of choice
• 1/4 tsp Worcestershire sauce
• 1 398 ml can of diced tomatoes or 14 oz
• 1/2 cup water more if needed at the end
• 1/2 lb large shrimp shelled and deveined
• 6 oz pasta like penne or rigatoni
• chopped parsley for garnish

Instructions

1. Heat a large skillet or sauce pan over medium high heat. Warm the olive oil.
2. Add the sausage slices and sauté till nicely browned on both sides. Transfer with a slotted spoon to a bowl.
3. Add the cubed chicken into the skillet. The remaining fat from the sausage will flavour the chicken pieces as you brown them on all sides. Add them to the sausage slices in the bowl.
4. Add the onion, peppers, and celery to the skillet, adding a bit more oil if needed.
5. Sauté the onion, bell pepper and celery until onion is soft and transparent. Add the garlic and cook until fragrant, about 30 seconds.
6. Add the thyme, oregano, paprika, cayenne pepper and stir through the veggies for 30 seconds.
7. Reduce the heat to medium. Stir in the tomato paste, hot pepper sauce and Worcestershire sauce and cook for 1 minute.
8. Stir in the diced tomatoes and the water. Cover and simmer on low for 20 minutes.
9. Meanwhile bring a large pot of salted water to a boil and prep your pasta. Cook the pasta till pleasantly al dente, as per the package instructions.
10. Alternatively, prep your rice, polenta or mashed potatoes.
11. Place the shrimp on top of the Jambalaya mixture and cover with lid. Allow to simmer until the shrimp are cooked through and pink (about 4-6 minutes, depending on the size/thickness of the shrimp being used).
12. If needed, remove the shrimp and reduce the sauce a bit more if it is too thin for your liking. If it is too thick for your liking, just thin with a bit of water. Re-season with salt, pepper and any spices as you desire.
13. Serve the pasta on a large platter with the sauce on top. Or alternatively, just serve in individual bowls with pasta topped with Jambayala.
14. Garnish with chopped parsley.