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- 12 oz penne pasta - 1 tablespoon olive oil - 1 medium onion, diced - 1 bell pepper, diced - 2 cloves garlic, minced - 1 cup diced tomatoes (canned or fresh) - 1 cup chicken broth - 1 cup heavy cream - 1 ½ teaspoons Cajun seasoning - 1 teaspoon smoked paprika - 1 cup cooked shrimp, peeled and deveined - 1 cup andouille sausage, sliced - 1 cup okra, sliced (fresh or frozen) - 2 green onions, for garnish - 1 tablespoon fresh parsley, for garnish - Salt and pepper to taste In this dish, each ingredient plays a key role. The penne pasta gives a nice bite. The olive oil adds richness. Onions and bell peppers bring sweetness and color. Garlic adds a sharp flavor. The diced tomatoes keep the sauce fresh and lively. Chicken broth enhances the taste and makes the dish hearty. Heavy cream adds a creamy texture, making each bite smooth. Cajun seasoning and smoked paprika give the dish its signature taste. The shrimp and andouille sausage add protein and a savory kick. Okra not only adds texture but also helps thicken the dish. Finally, green onions and parsley brighten up the dish. They add color and freshness. Don't forget to season with salt and pepper to your liking. Each ingredient works together to create a vibrant, flavorful meal that you will love. - Heat olive oil in a large pot over medium heat. - Add diced onion and bell pepper. Cook until softened, about 3-4 minutes. - Stir in minced garlic and cook for 1 minute. Then add diced tomatoes, chicken broth, and heavy cream. - Mix in Cajun seasoning and smoked paprika. Bring to a gentle boil. Now, add the penne pasta, ensuring it is fully submerged. - Reduce heat to low. Cover the pot and simmer for 12-15 minutes. Stir occasionally until pasta is cooked and liquid thickens. - Remove the lid and stir in cooked shrimp, sliced sausage, and okra. Cook for 3-5 more minutes until heated through. - Taste and adjust seasoning with salt and pepper. Let it sit for a couple of minutes to thicken. - Serve hot, garnished with sliced green onions and fresh parsley. Stirring occasionally is key. It keeps the pasta from sticking. This also helps the flavors mix well. When the pasta is done, it should be tender but not mushy. Use a fork to taste it near the end of cooking. If it feels firm but cooked, it’s ready. Adjusting Cajun seasoning can change the dish. If you like it spicier, add more seasoning. For less heat, cut back on it. You can also add herbs like thyme or bay leaves for depth. A dash of hot sauce gives an extra kick if desired. Garnishing makes your dish pop. Use sliced green onions and fresh parsley for color. They add a fresh taste too. For serving size, a bowl works best. If you want to impress, use a shallow plate. This lets the colors shine and looks great for guests. {{image_2}} You can change the protein in this dish easily. If you do not like shrimp, try chicken or tofu. Chicken breast or thighs will work well, and they cook quickly. Tofu adds a nice texture and absorbs flavors well. Also, you can switch up the sausage. Andouille sausage gives great flavor, but other types work too. Look for spicy Italian sausage or smoked sausage for a different taste. If you need a gluten-free option, use gluten-free pasta. Brown rice pasta or chickpea pasta are great choices. They will still absorb the flavors well and create a tasty dish. You can also experiment with pasta shapes. While penne is great, other shapes like fusilli or farfalle fit nicely in the sauce. Choose what you have on hand or what you like best. Okra is traditional, but you can skip it if you want. Try zucchini, bell peppers, or even spinach instead. Each of these adds color and nutrition to the dish. You can also use seasonal vegetables. Fresh seasonal veggies can brighten up your meal. Consider asparagus in spring or butternut squash in fall. They will add a twist and keep things interesting. To keep your One-Pot Cajun Jambalaya Pasta fresh, use airtight containers. Glass or plastic containers work well. Make sure they are clean and dry before adding your pasta. Store the leftovers in the fridge. They will stay good for about three to four days. Always let the pasta cool to room temperature before sealing it. When reheating your Jambalaya Pasta, the best method is to use a stovetop. Place the pasta in a pan over low heat. Add a splash of chicken broth or water to help it heat evenly. Stir often to prevent sticking. Microwaving is quick, but it may make the pasta soggy. If you use a microwave, cover the dish loosely. This helps steam escape while keeping the pasta moist. To freeze your One-Pot Cajun Jambalaya Pasta, let it cool first. Portion it into freezer-safe bags or containers. Squeeze out as much air as possible before sealing. This helps prevent freezer burn. When ready to eat, thaw the pasta in the fridge overnight. Reheat it on the stovetop with a bit of broth. This keeps it flavorful and prevents drying out. Yes, you can. Prepare the dish but do not add shrimp or sausage until serving. Store it in the fridge for up to three days. When ready to eat, reheat it gently on the stove. Add shrimp and sausage during the last few minutes of cooking. This keeps them fresh and tasty. If you can't find andouille sausage, use these options: - Kielbasa for a smoky flavor - Chicken sausage for a lighter option - Vegan sausage for a meat-free meal Each choice gives a different taste and texture but still keeps the dish hearty. This recipe has a good kick due to Cajun seasoning. If you want less heat, use half the seasoning. For more spice, add hot sauce or cayenne pepper. Adjust the heat to fit your taste buds. Here are some great side options: - A crisp green salad for freshness - Garlic bread to soak up the sauce - Roasted vegetables for added flavor These sides complement the dish and make your meal complete. This blog post covers how to make a tasty Cajun Jambalaya Pasta. We discussed all the ingredients, including pasta, protein, and spices. I shared step-by-step instructions for cooking, plus tips on flavor and presentation. Also, I offered ideas for variations and storage methods. This dish is great for quick meals and feeding a crowd. It’s easy to customize based on what you love. Enjoy creating your own perfect version of this recipe!

One-Pot Cajun Jambalaya Pasta

Dive into a delicious world with this one-pot Cajun jambalaya pasta recipe! Perfectly cooked penne merges with tender shrimp, smoky andouille sausage, and vibrant veggies for a hearty dish that bursts with flavor. Ready in just 30 minutes, it's a quick weeknight meal that will impress your family and friends. Click through to explore this easy recipe and savor every bite of this Cajun delight!
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Ingredients
  

12 oz penne pasta

1 tablespoon olive oil

1 medium onion, diced

1 bell pepper, diced (red or green)

2 cloves garlic, minced

1 cup diced tomatoes (canned or fresh)

1 cup chicken broth

1 cup heavy cream

1 ½ teaspoons Cajun seasoning

1 teaspoon smoked paprika

1 cup cooked shrimp, peeled and deveined

1 cup andouille sausage, sliced

1 cup okra, sliced (fresh or frozen)

2 green onions, sliced (for garnish)

1 tablespoon fresh parsley, chopped (for garnish)

Salt and pepper to taste

Instructions
 

In a large pot or Dutch oven, heat the olive oil over medium heat.

    Add the diced onion and bell pepper, cooking until softened, about 3-4 minutes.

      Stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Add the diced tomatoes, chicken broth, heavy cream, Cajun seasoning, and smoked paprika. Stir well to combine.

          Bring the mixture to a gentle boil, then add the penne pasta. Stir to ensure the pasta is fully submerged in the liquid.

            Reduce the heat to low, cover the pot, and simmer for about 12-15 minutes, stirring occasionally, until the pasta is cooked and the liquid has thickened.

              Remove the lid and stir in the cooked shrimp, sliced andouille sausage, and okra. Cook for an additional 3-5 minutes until everything is heated through.

                Taste and adjust seasoning with salt and pepper as needed.

                  Remove from heat and let it sit for a couple of minutes to thicken up further.

                    Serve hot, garnished with sliced green onions and fresh parsley.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4