There’s something about a single pot meal that feels like a hug after a long day. This One Pot Pasta Jambalaya is exactly that—a vibrant mix of smoky sausage, tender chicken, and succulent shrimp, all swimming in a spiced tomato broth with pasta soaking up every bit of flavor. It’s the kind of recipe that fills your kitchen with the aroma of garlic, paprika, and herbs, making it hard not to sneak a bite before it’s even plated.
I remember the first time I made this dish, I was juggling a few things in the kitchen and nearly forgot to stir the pasta once or twice—luckily, it didn’t stick and turned out wonderfully. The blend of textures from the silky shrimp and the slightly crisp veggies was a happy surprise. It’s not fancy, but sometimes that’s exactly what you need, especially on a busy night when you want something satisfying without the usual cleanup hassle.
- This dish balances bold Cajun spices with comforting pasta, making it both adventurous and familiar.
- Cooking everything in one pot means fewer dishes, but you do have to keep an eye on stirring so nothing clings to the bottom.
- The combination of sausage, chicken, and shrimp offers layers of flavor and texture, though it might not suit everyone’s taste if you prefer simpler proteins.
- It’s hearty enough to serve six, which is perfect for leftovers or feeding a crowd without extra effort.
If you’re a bit nervous about timing, don’t worry too much. The recipe is forgiving, and any small tweaks you make usually just add character.
PrintOne Pot Pasta Jambalaya
A flavorful and easy one pot pasta jambalaya combining classic Cajun spices, sausage, chicken, and shrimp with pasta for a hearty and delicious meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
2 tablespoons olive oil
1 pound andouille sausage, sliced into 1/2-inch pieces
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 (14.5 ounce) can diced tomatoes with juice
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes
4 cups chicken broth
12 ounces uncooked penne pasta
1/2 pound raw shrimp, peeled and deveined
2 green onions, thinly sliced
1/4 cup fresh parsley, chopped
Instructions
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add sliced andouille sausage and cook for 4-5 minutes until browned. Remove sausage and set aside.
Add chicken pieces to the pot and cook for 5-6 minutes until browned on all sides. Remove and set aside with sausage.
Reduce heat to medium. Add diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes until vegetables soften.
Add minced garlic and cook for 1 minute until fragrant.
Stir in diced tomatoes with juice, smoked paprika, dried thyme, dried oregano, cayenne pepper, black pepper, salt, and crushed red pepper flakes. Cook for 2 minutes to combine flavors.
Pour in chicken broth and bring to a boil.
Add uncooked penne pasta to the pot. Stir well to submerge pasta in liquid.
Return sausage and chicken to the pot. Reduce heat to medium-low, cover, and simmer for 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, add raw shrimp to the pot. Cover and cook for an additional 5 minutes until shrimp are pink and cooked through and pasta is tender.
Remove pot from heat. Stir in sliced green onions and chopped fresh parsley.
Serve hot, garnished with additional parsley if desired.
One pot meals like this don’t demand fancy gadgets—just a sturdy pot or Dutch oven will do the trick. I usually serve this with a simple green salad or some crusty bread to soak up the sauce. If you want to switch things up, sometimes I swap the penne for rigatoni or even add a handful of spinach at the end for some extra green. Shrimp can be swapped out for extra chicken if you’re not a fan, though the seafood adds a nice touch. And for a milder version, cutting back on the cayenne and red pepper flakes helps tame the heat without losing flavor.
Q: Can I make this ahead of time?
A: Yes, it stores well in the fridge for a few days. Just reheat gently with a splash of broth to keep it saucy.
Q: What if I don’t have andouille sausage?
A: Any smoked sausage works fine; it’ll change the flavor slightly but still be delicious.
Q: Can I use a different pasta shape?
A: Absolutely. Just make sure to adjust cooking time so the pasta cooks through properly.
Q: Is this spicy?
A: It has a nice kick from the cayenne and pepper flakes, but you can always dial it down or up depending on your preference.
Give this One Pot Pasta Jambalaya a try when you want a meal that’s full of personality but doesn’t ask for too much of your evening. Save it, print it, and then come back to enjoy all those deeply satisfying flavors.