Jambalaya Pasta with Penne

8 servings Prep: 20 m Cook: 25 m Total: 45 m Intermediate
4.0/5 (5)
I’ve always loved pastalaya—this version combines shrimp, chicken, and andouille sausage with penne pasta in a creamy Creole-spiced tomato sauce that brings all the flavors of jambalaya to your dinner table in under an hour.

Ingredients

8 servings
  • 1/4 cup plus 3/4 teaspoon salt, divided
  • 1 pound dry penne
  • 3 tbsp olive oil, divided
  • 1 pound peeled, deveined large shrimp
  • 2 tbsp plus 1 teaspoon Creole Seasoning (Tony's)
  • 3/4 pound boneless, skinless chicken breast, 1-inch diced
  • 3/4 pound andouille sausage, diced into 1/2-inch pieces
  • 1/2 cup yellow onion, small diced
  • 1/2 cup green bell pepper, small diced
  • 1 tbsp minced garlic
  • 1/2 cup chicken stock
  • 1 (14.5 oz) can diced tomatoes
  • 1 tbsp freshly chopped thyme leaves
  • 1/2 cup heavy cream
  • 2 tbsp freshly chopped basil leaves
  • 1/2 cup grated Parmesan

Step-by-Step Instructions

  1. Fill a large, 1-gallon stock pot with a pasta insert, 3/4 full with water. Bring to a boil over high heat and add 1/4 cup of the salt as it boils. Place the penne in the salted water and return to a boil, stirring occasionally. Cook the pasta until nearly al dente, 10 to 12 minutes. Drain and set aside, reserving 1 cup of the pasta cooking water.
  2. While the pasta cooks, set a 14-inch sauté pan over medium-high heat and add 1 tablespoon of the olive oil, swirl the pan to evenly coat with the oil. Season the shrimp with 2 teaspoons of the Creole Seasoning and 1/8 teaspoon salt. Place the shrimp in the pan and sear for 1 minute per side. Remove the shrimp from the pan and set aside.
  3. Add another tablespoon of the olive oil to the sauté pan and season the chicken breast with 2 teaspoons of the Creole Seasoning and 1/8 teaspoon of the salt. Place the chicken breast in the pan and sear for 3 minutes, turning to ensure even browning. Remove the chicken from the pan and set aside with the seared shrimp.
  4. Place the remaining tablespoon of olive oil in the sauté pan and add the sausage, onions and bell peppers. Sauté, stirring occasionally, until the sausage is lightly caramelized and the onions are translucent, about 3 minutes.
  5. Add the garlic to the pan and sauté for 30 seconds. Add the chicken stock to the pan and scrape with a spoon to remove any browned bits that have formed in the bottom of the pan, about 30 seconds.
  6. Add the diced tomatoes, fresh thyme, the remaining tablespoon of Creole Seasoning and 1/2 teaspoon salt and cook for 2 minutes. Add the heavy cream to the pan and cook an additional 2 minutes.
  7. Return the shrimp and chicken to the pan, as well as the nearly al dente pasta and the reserved 1 cup of pasta cooking water. Continue to cook the sauce and pasta, stirring occasionally, until the shrimp and chicken are cooked through, the pasta is al dente and most of the pasta cooking water has evaporated, about 3 minutes. Remove from the heat and add the basil and Parmesan. Toss to combine and serve while hot with French Bread.

Common Problems and Solutions

Q: Why is my pasta mushy?

A: Make sure to cook it only to nearly al dente (still slightly firm) in the first step, since it will continue cooking in the sauce. The reserved pasta water helps create the creamy consistency without overcooking the noodles.

Q: Can I use already-cooked proteins?

A: Yes, but you'll miss the flavorful fond (browned bits) that builds the sauce's depth. If using leftovers, add them at the end just to heat through, and consider adding a bit of extra Creole seasoning to boost flavor.

Tips and Techniques

Don’t skip reserving that pasta cooking water—the starchy liquid helps bind the sauce to the pasta and creates a silky texture. Also, be sure to remove the shrimp and chicken before they’re fully cooked since they’ll finish in the sauce and can become rubbery if overcooked.

Ingredient Substitutions

  • andouille sausage: smoked kielbasa or smoked turkey sausage
  • heavy cream: half-and-half or whole milk
  • penne: rigatoni, ziti, or rotini
  • fresh thyme and basil: 1 teaspoon dried thyme and 2 teaspoons dried basil

Equipment Needed

  • Large stock pot with pasta insert (or colander for draining)
  • 14-inch sauté pan or large deep skillet
  • Wooden spoon for scraping fond

Historical Context

Pastalaya emerged in South Louisiana as a creative twist on jambalaya, likely influenced by the large Italian immigrant population in New Orleans. It’s particularly popular for feeding large crowds at fundraisers since pasta is more economical than rice and easier to cook in massive quantities.