Jambalaya Pasta

Carol Perricone


We love Jambalaya, we love pasta, so why not combine the two, and make Jambalaya Pasta?

Here is a New Orleans classic, with a twist.


★★★★★ 1 vote
20 Min
35 Min
Stove Top


1 c
finely chopped onion
1 c
finely chopped green pepper
1 c
finely chopped celery
2 clove
garlic, minced
2 Tbsp
vegetable oil
1 can(s)
(14 1/2 oz) diced tomatoes
1 c
chicken broth
1 can(s)
(6 oz) tomato paste
1 tsp
dried oregano
1/4 - 1/2 tsp
cayenne pepper ( or to taste)
1/2 tsp
dried basil
1/2 tsp
dried thyme
1/4 - 1/2 tsp
black pepper
1/2 lb
dried bow-tie pasta
12 oz
large fresh shrimp, peeled and deveined
1/2 lb
cooked andouille sausage, or other smoked sausage, sliced
1 c
cubed, cooked, ham (5 - 6 oz)
1/4 c
snipped, fresh parsley

How to Make Jambalaya Pasta


  • 1In a large saucepan, cook onion, green pepper, celery, and garlic in oil for 5 to 7 minutes or until tender. Drain
  • 2Add undrained tomatoes, broth, and tomato paste to the vegetables in saucepan. Stir in oregano, basil, thyme, cayenne, and black pepper. Cover, and simmer for 20 minutes.
  • 3Meanwhile, cook pasta according to package directions, adding shrimp the last 1 to 3 minutes of cooking time, and cook until opaque. Drain, and return to pan.
  • 4Add sausage and ham to tomato sauce, heat through. Add sauce mixture and parsley to pasta mixture, tossing gently to combine. Serve and enjoy!

Printable Recipe Card

About Jambalaya Pasta

Course/Dish: Other Main Dishes
Main Ingredient: Pasta
Regional Style: Cajun/Creole