Description
This Jambalaya Alfredo combines the creamy richness of classic Alfredo sauce with the bold, spicy flavors of traditional jambalaya. Featuring a medley of Andouille sausage, chicken, and shrimp sautéed with aromatic vegetables and tossed with fettuccine pasta, this dish offers a hearty, comforting meal that’s perfect for seafood and Cajun cuisine lovers.
Ingredients
Scale
Proteins
- 1/2 lb Andouille sausage, sliced
- 1/2 lb boneless, skinless chicken breast, diced
- 1/2 lb shrimp, peeled and deveined
Vegetables & Aromatics
- 1 small onion, diced
- 1 green bell pepper, diced
- 2 cloves garlic, minced
Pasta
- 8 oz fettuccine or linguine pasta
Sauce & Seasonings
- 1 tablespoon olive oil
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon Cajun seasoning
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package instructions until al dente. Drain well and set aside to keep warm.
- Brown Sausage: Heat olive oil in a large skillet over medium-high heat. Add the sliced Andouille sausage and cook for about 5 minutes until browned and slightly crisp. Remove the sausage and set aside.
- Cook Chicken: In the same skillet, add the diced chicken breast and cook for 5 to 7 minutes until no longer pink and cooked through. Remove and set aside with the sausage.
- Cook Shrimp: Add the shrimp to the skillet and cook for 3 to 4 minutes until they turn pink and opaque. Remove and set aside with the other meats.
- Sauté Vegetables: Using the same skillet, add the diced onion, green bell pepper, and minced garlic. Sauté over medium heat for about 5 minutes until the vegetables soften and become fragrant.
- Prepare Alfredo Sauce: Lower the heat to medium-low and stir in the heavy cream, grated Parmesan cheese, smoked paprika, Cajun seasoning, salt, and pepper. Simmer the sauce gently, stirring frequently, until it thickens slightly, about 3 to 5 minutes.
- Combine Proteins with Sauce: Return the cooked sausage, chicken, and shrimp to the skillet, stirring them into the Alfredo sauce until all proteins are well coated and heated through.
- Toss Pasta: Add the cooked pasta to the skillet and toss everything together to evenly combine the sauce, meat, and pasta.
- Garnish and Serve: Sprinkle freshly chopped parsley on top for a burst of color and freshness before serving immediately.
Notes
- Use freshly grated Parmesan for the best flavor and creaminess.
- Adjust the Cajun seasoning to control the spiciness according to your preference.
- You can substitute Andouille sausage with smoked kielbasa or chorizo if not available.
- For a lighter version, substitute heavy cream with half-and-half, but sauce may be less thick.
- Make sure not to overcook shrimp to avoid rubbery texture.
