Cajun Jambalaya Pasta Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pasta cooked in one pot with chicken, sausage, shrimp, and aromatic vegetables in a cajun-spiced tomato broth. Quick and flavorful, this one-pot meal brings Louisiana comfort food to your weeknight table.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- ¼ cup salted butter w/ olive oil (or half olive oil and half butter)
- ½ lb chicken breast tenders (or thighs, cut into bite sized pieces)
- Salt and black pepper (to taste)
- 1 cup andouille sausage (sliced)
- ¾ cup diced onion
- ¾ cup diced green, red and yellow peppers
- ½ lb shrimp (large peeled and deveined )
- 1 tbsp minced garlic
- 1 ½ cups chicken stock
- 1 can diced tomatoes (14.5 oz)
- 1 tbsp cajun spice
- 1 tsp ground paprika
- ½-1 lb fettucine pasta (cooked al dente)
- Parsley and Cajun Spice for garnish
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1283mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 762mg
- Calcium
- 94mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1283MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.