This one-pot Cajun jambalaya pasta is filled with delicious, warming, and spicy flavors. It includes sausages, prawns, peas, and more! The ultimate, comforting pasta dish.
Origin of Jambalaya
We’ve been on a hearty recipe kick lately, and we think our pasta jambalaya provides the perfect mix of spicy and savory to satisfy all of your taste buds. This is a great one-pot dish that can be made for the whole family, and it includes a well-balanced source of ingredients to keep you filled and your body happy.
What is jambalaya, and where does it come from? This multicultural dish originated in New Orleans, USA, more specifically the French Quarter. It was the locals’ way of imitating traditional Spanish paella, but without saffron. Instead, tomatoes became the norm in this dish.
The best part about jambalaya is that it contains both seafood and poultry, so you’ll have a lot of protein all at once. Plus, the heaps of vegetables and rice with Cajun seasoning make it absolutely to die for!
This dish might seem a little threatening to those who don’t eat meat, but there is an easy way to make it vegetarian. You can substitute the prawns and chicken with tofu, tempeh, or even vegan sausage alternatives. They cook similarly to the meat, so you’ll have no problem following the instructions outlined in our recipe below.
Your Choice of Sausage
Another substitution option is with the sausage. We use chicken sausage because it is delicious and healthier than other kinds of sausages, but if you want to keep things strictly traditional, you can exchange it for an andouille sausage or even a smoked pork sausage. This is what gives the dish its rich, hearty flavor that tastes so good when combined with spices that are reflective of that part of the world.
More Delicious Cajun Recipes
Ready to make this super fun dish? Follow the recipe below to get started!
One Pot Cajun Jambalaya pasta
- 4 chicken sausages
- 100 g of large prawns
- 500 g pasta penne
- 2 tsp of cajun seasoning
- Paprika to taste
- 3-5 tbsp of tomato purée
- 1 onion
- 1 bell pepper
- 3/4 cup of peas
- Salt to taste
- Pepper to taste
- Heat a splash of oil in a saucepan. Fry sausages for 5-7 minutes or until brown. Remove sausages from the heat and leave to sit on paper towels.
- Add onions and red bell peppers to the same saucepan and cook until soft (add more oil if necessary). Add tomato puree and cook on medium/high heat for 1 minute.
- Pour in double cream, season with salt, paprika and Cajun seasoning, stir and bring to a boil. Leave to cook on a low heat for 8-10 minutes.
- Add cooked pasta, prawns, peas and cook for 6-8 mins on low
- Then remove from heat and add chopped parsley and grated parmesan.