Hearty One-Pot Jambalaya Pasta with Chicken, Sausage, and Shrimp

Traditional jambalaya builds its base on rice, but pasta soaks up the same smoky tomato broth just as well, without needing the low simmer and constant stirring rice demands.

This jambalaya pasta brings together chicken, turkey sausage, and shrimp in a smoky tomato broth, tossed with pasta for all the classic Louisiana flavor in one pot.

Why You Will Love This Recipe

• Three proteins in one dish make this a genuinely hearty, satisfying dinner.
• The smoky tomato broth carries deep flavor from three rounds of searing.
• Everything cooks in one pot, keeping cleanup simple.
• Ready in about 40 minutes, making it approachable for a weeknight despite the bold flavor.
• Easy to adjust the heat level up or down with a splash of hot sauce.

Ingredients

• 12 ounces penne pasta
• 1 pound chicken breast, cut into bite-sized pieces
• 8 ounces turkey andouille-style sausage, sliced
• 8 ounces large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, diced
• 1 green bell pepper, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 2 tablespoons cajun seasoning, divided
• 1 can (14.5 ounces) diced tomatoes
• 1 1/2 cups chicken broth
• 1 teaspoon smoked paprika
• Hot sauce, to taste, optional
• Salt and black pepper, to taste
• 2 tablespoons chopped green onion, for garnish

Crockery and Time To Create

• Large pot for boiling pasta
• Large deep skillet or Dutch oven
• Tongs
• Prep time: 15 minutes
• Cook time: 25 minutes
• Total time: 40 minutes
• Serves: 6

Ingredient Substitutions and Variations

• Chicken thighs, cubed: replace chicken breast for a juicier, richer bite.
• Turkey andouille-style sausage: the standard protein here, keeping the smoky sausage flavor throughout the dish.
• Okra, sliced: adds a traditional Creole texture and flavor alongside the vegetables.
• Fire-roasted diced tomatoes: replace regular diced tomatoes for a deeper, smokier flavor.
• Gluten-free penne: replaces regular pasta for a gluten-free version.
• Vegetarian version: omit the meats and shrimp, adding extra bell pepper and okra in their place.

Step-by-Step Instructions

Cook the Pasta Boil the penne in salted water until al dente, about 11 minutes. Reserve 1/2 cup of the pasta water, then drain and set the noodles aside.

Sear the Chicken Season the chicken pieces with salt, pepper, and half the cajun seasoning. Heat the olive oil in a large skillet or Dutch oven over medium-high heat and cook the chicken for 6 to 7 minutes until golden and cooked through. Transfer to a plate.

Sear the Turkey Sausage In the same pot, add the sliced turkey sausage and cook for 4 to 5 minutes, turning occasionally, until browned. Transfer to the plate with the chicken.

Sear the Shrimp Add the shrimp to the same pot and cook for 1 to 2 minutes per side, just until pink and curled. Transfer to the plate with the chicken and sausage to prevent overcooking.

Sauté the Trinity In the same pot, add the diced onion, bell pepper, and celery. Cook for 5 to 6 minutes, stirring occasionally, until softened.

Bloom the Garlic and Remaining Spice Add the minced garlic and the remaining cajun seasoning to the pot. Cook for 60 seconds, stirring constantly, until fragrant.

Build the Tomato Broth Pour in the diced tomatoes and chicken broth, scraping up the browned bits left in the pot from the seared proteins. Stir in the smoked paprika and bring to a gentle simmer for 8 to 10 minutes.

Stir in Hot Sauce Add a few dashes of hot sauce to taste, stirring it into the simmering broth for extra heat.

Return the Proteins to the Pot Add the seared chicken, turkey sausage, and shrimp back into the pot, stirring gently to combine and simmering for 2 to 3 minutes until everything is warmed through.

Toss in the Pasta Add the drained penne directly into the pot. Toss gently, adding splashes of the reserved pasta water as needed, until the pasta is fully coated in the sauce.

Garnish and Serve Plate immediately while hot, finishing with a sprinkle of chopped green onion before serving.

Pro Tips for Best Results

• Sear each protein separately so all three build flavor in the pot instead of steaming together.
• Pull the shrimp the moment they turn pink, since they keep cooking slightly off the heat.
• Scrape up the browned bits when adding the tomatoes and broth, since that’s where a lot of the flavor lives.
• Taste the broth before adding hot sauce, since cajun seasoning blends vary in heat level.
• Save the pasta water before draining, since it helps loosen the sauce to the right consistency.

Common Mistakes to Avoid

• Overcooking the shrimp: they turn tough fast, so pull them the moment they turn pink and curl.
• Skipping the individual searing steps: cooking everything together at once means less flavor built into the broth.
• Adding too much hot sauce too soon: start small and adjust, since it’s easier to add more than to fix an overly spicy pot.
• Overcrowding the pot: this steams the proteins instead of searing them, so cook in batches if needed.

What to Serve With

• Cornbread: a classic Southern pairing that soaks up any extra sauce beautifully.
• A simple green salad: crisp greens with a light vinaigrette balance the bold, smoky flavors.
• Sparkling lemonade: a refreshing drink that cuts through the heat of the dish.

Storage and Reheating

• Refrigerator: store in an airtight container for up to 3 days.
• Freezer: freeze in a covered container for up to 2 months, though the shrimp texture softens slightly after thawing.
• Reheating: warm gently in a pot over low heat with a splash of chicken broth, stirring until heated through.

Nutrition Information

Nutrient	Per Serving
Calories	590 kcal
Protein	40 g
Carbohydrates	55 g
Fat	22 g
Saturated Fat	6 g
Cholesterol	175 mg
Sodium	900 mg
Fiber	4 g
Sugar	6 g
Nutrition values are estimates only and may vary based on specific ingredients and portion sizes used.

Health Benefits

Three different proteins mean this dish delivers a substantial amount of protein per serving, helping it feel like a complete, balanced meal.

Bell peppers, celery, and tomatoes all contribute vitamin C and fiber, adding real vegetable nutrition underneath the bold, smoky flavor.

Conclusion

This jambalaya pasta is the dinner I make when I want something bold, hearty, and a little different from the usual weeknight rotation. Give it a try this week, save it for your next craving, and share it with anyone who loves big, smoky Louisiana flavor.