creamy jambalaya inspired pasta

Name: Creamy Jambalaya Inspired Pasta
Yield: 4
Cuisine: Cajun/Creole
Ingredients: 1 tablespoon(s) oil; 1/2 cup(s) diced onion, yellow or white; 1/2 cup(s) diced celery; 1/2 cup(s) diced green bell pepper; 1/2 - 1 teaspoon(s) minced garlic, more to taste; 2 cup(s) chicken broth or stock; 1 can(s) diced tomatoes with garlic and oregano, undrained (15 oz); 3-4 ounce(s) small shells, broken linguine, fettuccine or even elbow macaroni; dash chili flakes for heat, optional; pinch chili powder for depth and heat, optional; 1 cup(s) raw shrimp, peeled, deveined and cut into bite size pieces; 1 cup(s) cooked chicken, cubed or shredded; 1/2 of a kielbasa, cut into cubes or coins; 1 can(s) white beans, navy or Great Northern (15 oz); 1 tablespoon(s) corn starch; 2 tablespoon(s) cold water; 1/2 cup(s) milk or cream; additional chicken stock or milk, to thin; garnishes snipped chives, sour cream

5 Pinches 1 Photo

Maggie M

In The Kitchen, OH

Updated on Jun 23, 2025

Jambalaya is a delicious combination of surf and turf in a tasty sauce served with rice. We do that too, but this is an inspired creamy version of it. It's easy to do, and the end result is a nice stew-like bowl of yum. This one is excellent on a cool fall or winter day, but it is also great on a hot summer night with a cold side salad. If there are things in this recipe you don't care for, leave them out. If you think something would make it taste better, then add it! No recipe is set in stone, so feel free to play with it, and you might even decide this is a new favorite!

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method Stove Top

yield 4 serving(s)

Ingredients

1 tablespoon oil
1/2 cup diced onion, yellow or white
1/2 cup diced celery
1/2 cup diced green bell pepper
1/2 - 1 teaspoons minced garlic, more to taste
2 cups chicken broth or stock
1 can diced tomatoes with garlic and oregano, undrained (15 oz)
3-4 ounces small shells, broken linguine, fettuccine or even elbow macaroni
dash chili flakes for heat, optional
pinch chili powder for depth and heat, optional
1 cup raw shrimp, peeled, deveined and cut into bite size pieces
1 cup cooked chicken, cubed or shredded
1/2 of a kielbasa, cut into cubes or coins
1 can white beans, navy or Great Northern (15 oz)
1 tablespoon corn starch
2 tablespoons cold water
1/2 cup milk or cream
additional chicken stock or milk, to thin
garnishes snipped chives, sour cream

How To Make creamy jambalaya inspired pasta

Step 1

NOTE: This makes 2 very generous portions or 4 regular-size portions - it all depends upon your appetite and the size of your plate or bowl! The leftovers are delicious.

Step 2

In a Dutch oven or other heavy-bottomed pot, heat the oil over medium. Add the onion, celery, and bell pepper and sauté until softened, stirring occasionally, about 3 minutes. Stir in the garlic and cook for 30-60 seconds until fragrant.
Step 3

Add the chicken broth, tomatoes, and optional spices; bring to a boil. Stir in the pasta and cook until the pasta is done, stirring frequently.
Step 4

Stir in the shrimp, chicken, kielbasa, and beans. Then lower the heat to a simmer for 3 minutes.
Step 5

Whisk the corn starch and water together. Then pour into the Jambalaya. Stir and heat until it begins to thicken. Add the milk or cream in small amounts, stirring constantly, until you get the desired consistency.
Step 6

Turn off the heat and allow it to sit for 3-4 minutes then serve hot garnished with a sprinkle of chives and a dollop of sour cream if desired.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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