Some evenings, I just want dinner to feel like a warm hug without the fuss. This one pot pasta jambalaya is exactly that—a blend of smoky sausage, tender chicken, and juicy shrimp mingling with hearty pasta and vegetables in a pot that does all the heavy lifting. It’s the kind of meal that fills the kitchen with the smell of spices and comfort, inviting you to settle in before the first forkful even hits your plate.
I remember one night, distracted by a half-forgotten call and a restless kid tugging at my sleeve, I started this dish unsure if I’d even finish it in time. Yet, as the aromas deepened, my kitchen turned into a small celebration of Cajun flavors. The bubbling pot kept me company, and that moment of chaotic calm made the meal taste even better—imperfect, but perfectly satisfying.
- All cooked in one pot, which means less cleanup and more time to savor.
- The blend of pasta with classic jambalaya ingredients feels both familiar and exciting—comfort food with a twist.
- It’s simple—and that’s kind of the point; no complicated steps, just a straightforward, hearty meal.
- Combining chicken, shrimp, and sausage means you get a little bit of everything, but it might be a bit much if you prefer sticking to one protein.
Don’t worry if you’re not sure about the spices; they come together gently, creating a flavor that’s bold but not overwhelming. And if you’re short on time, the one pot method keeps things moving without sacrificing taste.
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One Pot Pasta Jambalaya
- Total Time: 45 minutes
- Yield: 6 1x
Description
A quick and flavorful one pot pasta jambalaya combining classic Cajun spices with tender sausage, chicken, shrimp, and vegetables for a hearty and comforting meal.
Ingredients
1 tablespoon olive oil
8 ounces smoked sausage, sliced into 1/4 inch pieces
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 medium yellow onion, diced
1 green bell pepper, diced
2 celery stalks, diced
4 garlic cloves, minced
1 (14.5 ounces) can diced tomatoes with juice
1 cup long grain white rice
8 ounces uncooked penne pasta
3 cups chicken broth
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1 teaspoon salt
8 ounces raw shrimp, peeled and deveined
2 green onions, sliced (for garnish)
1/4 cup fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
Add sliced smoked sausage and cook for 3-4 minutes until browned. Remove sausage and set aside.
Add chicken pieces to the pot and cook for 5-6 minutes until browned on all sides. Remove and set aside with the sausage.
Reduce heat to medium and add diced onion, green bell pepper, and celery to the pot. Cook for 5 minutes until vegetables are softened.
Add minced garlic and cook for 1 minute until fragrant.
Return sausage and chicken to the pot. Stir in diced tomatoes with their juice, rice, penne pasta, chicken broth, smoked paprika, oregano, thyme, cayenne pepper, black pepper, and salt. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for 15 minutes, stirring occasionally to prevent sticking.
After 15 minutes, add the raw shrimp on top of the pasta mixture. Cover and cook for an additional 5-7 minutes until shrimp are pink and cooked through and the pasta is tender.
Remove the pot from heat and let it sit covered for 5 minutes.
Fluff the jambalaya with a fork and garnish with sliced green onions and chopped parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Using a heavy-bottomed pot really helps keep everything from sticking while allowing flavors to meld beautifully. When serving, I like to scatter fresh green onions and parsley on top—it brightens up the dish visually and adds a fresh note. Sometimes I swap penne for rigatoni or throw in a handful of spinach at the end, though I haven’t tested these tweaks extensively.
For an extra kick, a squeeze of lemon right before serving can lift the seafood flavors, or a dash of hot sauce on the side works well if you like more heat. Leftovers reheat nicely on the stove, just gently so the shrimp doesn’t get rubbery.
FAQ
Can I use other types of pasta? Sure, though shapes that hold sauce well work best. I usually stick to penne or rigatoni.
Is it okay to freeze leftovers? Freezing isn’t ideal because the pasta and shrimp texture can change.
Can I make this vegetarian? You could omit the meats and shrimp but might want to add extra veggies or plant-based protein to keep it hearty.
When you’re ready for a meal that feels like a comforting pause in a hectic day, this one pot pasta jambalaya waits patiently on the stove—everything coming together in one pot, one moment, one delicious plate.