Get ready to experience a plateful of bold, creamy comfort with this irresistible Jambalaya Alfredo! Imagine all the personality of classic jambalaya—layers of juicy shrimp, zesty andouille sausage, golden chicken, and vibrant peppers—but swirled through a luscious Parmesan Alfredo sauce. This Cajun-Italian mashup delivers a crave-worthy pasta dish that’s easy enough for a weeknight and impressive enough for company. One bite and you’ll see why Jambalaya Alfredo might just become your new signature recipe!
Ingredients You’ll Need
You’ll be amazed at how a handful of essential ingredients can create the magic in this Jambalaya Alfredo. Every component, from the trio of proteins to the fresh veggies and spices, plays a crucial role in building that unmistakable depth of flavor and the creamy, cohesive texture that defines this dish.
- Olive oil: Adds savory flavor and helps brown your meats beautifully.
- Andouille sausage (1/2 pound, sliced): Smoky and spicy, this Louisiana staple infuses every bite with authentic jambalaya character.
- Boneless skinless chicken breasts (1/2 pound, cut into bite-sized pieces): Tender chunks of chicken balance out the meaty mix and soak up the parmesan cream.
- Shrimp (1/2 pound, peeled and deveined): Sweet, briny shrimp cook up quickly and bring juicy texture to the finished pasta.
- Red bell pepper (1, diced): Brings vivid color, sweetness, and crunch.
- Green bell pepper (1, diced): Earthy pepper flavor gives this dish a classic jambalaya base.
- Small onion (1, diced): Savory backbone—onions deepen the flavor of your sauce.
- Garlic cloves (3, minced): Don’t hold back—garlic makes every bite aromatic and rich.
- Cajun seasoning (1 teaspoon): This is where the personality happens—feel free to adjust to your preferred spice!
- Paprika (1/2 teaspoon): Adds a gentle heat and warm, smoky flavor.
- Salt (1/2 teaspoon): Don’t skip it—balances all the other flavors.
- Black pepper (1/4 teaspoon): For that final, subtle kick.
- Fettuccine or penne pasta (12 ounces): Either shape works perfectly for soaking up all the creamy sauce.
- Butter (2 tablespoons): Enriches the Alfredo sauce and makes it silkier.
- Heavy cream (1 1/2 cups): The secret to a luxurious, velvety sauce.
- Parmesan cheese (1 cup, grated): Brings nutty, cheesy depth to the Alfredo.
- Chopped fresh parsley (1/4 cup, optional): Adds a fresh, herby finish and a pop of green on top.
How to Make Jambalaya Alfredo
Step 1: Cook the Pasta
Begin by bringing a big pot of salted water to a rolling boil. Add your fettuccine or penne and cook until just al dente—usually a minute less than the package instructs, since the noodles will finish in the sauce. Drain and set aside, keeping a little pasta water in reserve for loosening things up later if needed.
Step 2: Brown the Andouille Sausage
While the pasta cooks, heat up your olive oil in a large skillet over medium-high heat. Toss in the andouille sausage and let it sizzle until deeply browned, about 3 minutes. This step is crucial; browning builds smoky, caramelized flavor into the base of your Jambalaya Alfredo.
Step 3: Cook the Chicken and Shrimp
Add your chicken pieces to the pan with the sausage and cook, stirring occasionally, for 5–6 minutes until they’re golden and cooked through. Push the sausage and chicken to one side, then add the shrimp. Cook for about 2–3 minutes, turning once, until the shrimp are pink and opaque. Transfer all the cooked proteins to a plate and keep them cozy for now.
Step 4: Sauté the Vegetables
In the same skillet (no need to wash away all that flavor!), add the diced red and green bell peppers, onion, and garlic. Sauté for 3–4 minutes until everything is soft and fragrant. This is where the color and sweetness really start popping in your Jambalaya Alfredo skillet.
Step 5: Spice and Cream
Sprinkle in the Cajun seasoning, paprika, salt, and black pepper. Give it a stir, then add the butter, letting it melt into the veggies. Pour in the heavy cream, stir, and bring the sauce to a gentle simmer. Watch the kitchen aroma change—it’s pure magic!
Step 6: Make the Alfredo Sauce
Reduce the heat to medium-low and slowly mix in the grated Parmesan, stirring until it’s completely melted and the sauce is velvety smooth. If the sauce feels a bit thick, add a splash of reserved pasta water. This is your creamy canvas for the pasta and protein.
Step 7: Toss It All Together
Add the drained pasta to the skillet, then return the sausage, chicken, and shrimp. Toss everything gently but thoroughly to coat each piece with the sauce. Let it warm through for a minute or two—now you’ve got a stunning Jambalaya Alfredo ready for the table!
How to Serve Jambalaya Alfredo
Garnishes
Top your Jambalaya Alfredo with a generous shower of chopped fresh parsley for that pop of green and bright, herbal finish. For a little extra pizzazz, a final dusting of Parmesan or a sprinkle of finely diced scallions will make it restaurant-worthy.
Side Dishes
This creamy, spicy pasta loves company! Serve it with warm, crusty French bread to mop up any sauce or with a cool, crisp green salad tossed in a citrusy vinaigrette to complement the richness. Roasted asparagus or garlic broccoli also make fresh, simple sides.
Creative Ways to Present
Pile the Jambalaya Alfredo high in a large serving bowl for a family-style feast or twirl individual nests of pasta onto plates for an elegant touch. For parties, serve small portions in martini glasses or ramekins as a fun, sophisticated appetizer that wows every guest.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Jambalaya Alfredo will keep beautifully in a sealed container in the fridge for up to three days. The sauce will thicken as it cools, so a splash of milk or cream can help revive the creaminess when you reheat.
Freezing
While pasta with cream sauce isn’t always a freezer favorite, you can freeze Jambalaya Alfredo if needed. Transfer cooled portions to airtight containers and freeze for up to two months. Thaw overnight in the refrigerator before reheating for the best texture.
Reheating
Gently reheat leftovers over medium-low heat on the stove with a splash of cream, milk, or broth to loosen the sauce. If using the microwave, cover the pasta and heat in short bursts, stirring in between for even warming and creaminess.
FAQs
Can I use different types of pasta for Jambalaya Alfredo?
Absolutely! While fettuccine and penne are perfect at soaking up the sauce, you can use rigatoni, spaghetti, or even rotini if that’s what you have on hand. The key is to cook the pasta just until al dente so it holds up well when tossed with all those yummy proteins and sauce.
How spicy is this dish, and can I adjust the heat?
Jambalaya Alfredo has a medium, warming heat from the Cajun seasoning and andouille sausage. For more kick, add a pinch of cayenne pepper or extra Cajun spices while sautéing. For a milder version, use less Cajun seasoning or choose a milder sausage.
Can I make Jambalaya Alfredo without shrimp or sausage?
Of course! This dish is endlessly customizable. Swap out shrimp or sausage for extra chicken, use vegetarian sausage, or even toss in mushrooms for a tasty meatless alternative. Let your taste buds and pantry decide!
Is it possible to make this recipe lighter?
Yes! For a lighter version of Jambalaya Alfredo, use half-and-half or whole milk instead of heavy cream, and swap in turkey sausage or extra veggies to cut down the calories while still keeping all the flavor.
How do I keep my Alfredo sauce from clumping or separating?
The secret is to add the Parmesan cheese gradually over low heat and keep stirring. Make sure the cream is hot but not boiling, and always use freshly grated Parmesan for the smoothest, creamiest result.
Final Thoughts
There’s something truly special about creating a dish that feels both familiar and exciting, and Jambalaya Alfredo absolutely delivers. Whether you’re treating yourself or sharing with friends, this fusion feast brings joy to every table. Give it a try—you might find it’s your new favorite way to bring a little Louisiana flair and northern Italian comfort into your kitchen!
Print
Jambalaya Alfredo Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Cajun-Italian Fusion
- Diet: Non-Vegetarian
Description
Jambalaya Alfredo combines the flavors of traditional jambalaya with a creamy Alfredo sauce for a delicious fusion dish. This hearty recipe features a mix of andouille sausage, chicken, and shrimp tossed with bell peppers, onions, and Cajun spices in a rich Parmesan cream sauce.
Ingredients
Meats:
- 1 tablespoon olive oil
- 1/2 pound andouille sausage, sliced
- 1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1/2 pound shrimp, peeled and deveined
Veggies:
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, diced
- 3 garlic cloves, minced
Seasonings and Others:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 ounces fettuccine or penne pasta
- 2 tablespoons butter
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Cook the Pasta: Prepare pasta according to package instructions, drain, and set aside.
- Sear Meats: In a large skillet, heat olive oil. Brown sausage, add chicken, cook until golden, then add shrimp until pink. Set aside.
- Sauté Veggies: In the same pan, cook bell peppers, onion, and garlic until softened. Add seasonings.
- Make the Sauce: Add butter, pour in cream, simmer, then stir in Parmesan until smooth.
- Combine: Add cooked pasta, meats, and sauce to the skillet. Toss to coat and heat through.
- Serve: Garnish with parsley and enjoy hot.
Notes
- Adjust spice level by increasing Cajun seasoning or adding cayenne.
- Proteins can be substituted based on preference.
- Pair with crusty bread or a light green salad.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 3g
- Sodium: 820mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 190mg
